Abt question.

Discussion in 'ABT's' started by wrbasher, Jul 28, 2015.

  1. wrbasher

    wrbasher Fire Starter

    Last time I made abt's I fried up Italian sausage, mixed it with spices and tossed it in the food processor with cream cheese. Then stuffed halved jalapenos and mini sweets. They were really good but I couldn't really discern the sausage taste. I'm going to make some more this weekend but I plan on putting sausage in the pepper first, then topping with cream cheese. My question is, should I cook and drain the sausage first, or put it in raw and let it cook that way?
  2. I would say bacon is just (if not more) greasy as sausage and i always wrap them raw and they turn out great or you could just double the sausage you put into the mixture that goes into the ABT should work as well.
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I would do the precook,like you did before just use chunks in with the cheese.

  4. wrbasher

    wrbasher Fire Starter

    I'm not so much worried about the amount of grease as I am flavor/texture and the sausage cooking thru. Obviously I can leave them on until the sausage is cooked, but if it's pre fried there's no worry about undercooked and they can come off when they look good.
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That works and a little cheddar mix with the cream cheese makes it better IMHO.

  6. mummel

    mummel Master of the Pit

    I used some smokeys from my local store when I made these.  They were great.  I kept them whole though.  Did you mince yours up?
  7. wrbasher

    wrbasher Fire Starter

    Yeah and I think that was part of the problem. Everything became cream cheese blend and of i didn't make them, I probably wouldn't know there was sausage in it!
  8. Mmmmm i bet those lil smokeys with the cheese in them would be awesome in an ABT
  9. siege

    siege Smoke Blower

    I use the precooked Italian sausage crumbles from the grocery. They are usually found near the pepperoni and Canadian bacon for home made pizza. 1 bag of crumbles mixed into an 8 oz brick of softened cream cheese with a fork, until well blended.
    The sausage is not greasy, and as the ABTs start to heat up, the flavor really develops. Quick, easy, and tasty.
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Precooked or Raw is fine. The temps you smoke at 225+ will get the job done. Cream Cheese is ok but might I suggest a more Italian sausage friendly cheese like Mozz or Provolone, Scamorza, if you can get it would be great, even the milder Mascarpone with a little Parm Reggiano or Romano, would compliment the sausage. Another possible choice would be to cook and crumble the sausage then mix with the cheese but not process into a paste...JJ
  11. mummel

    mummel Master of the Pit

    Try the smokeys!

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