Whats shakin' folks! I picked up some nice japs at the store as well as some fresh Andouille sausage and whipped up some ABT's today. Here is the run down:
I first cut the japs making them sort of like a canoe with just a narrow channel cut down the length. I pan fried up the Andouille in a cast iron skillet until they were well browned. I then caramelized some white onion in the sausage drippings and mixed this into cream cheese with some fresh ground black pepper. I cut the sausage in 2 inch long pieces then quartered them lengthwise so I had long thick slivers. The sausage slivers fit into the length of the peppers perfectly and I then proceeded to pack the lil' buggers with the cream cheese/onion mixture. To top it off I put a nice chunck of my home smoked chedder in the slit and capped the hole with the piece I cut from the pepper. Then wrapped in a bacon blanket to finish it all off.
Here is how they looked before...
And here is how they looked when they were done and begging for me to devour them.
These were freekin' DE-LISH!
Thank for viewing!!
I first cut the japs making them sort of like a canoe with just a narrow channel cut down the length. I pan fried up the Andouille in a cast iron skillet until they were well browned. I then caramelized some white onion in the sausage drippings and mixed this into cream cheese with some fresh ground black pepper. I cut the sausage in 2 inch long pieces then quartered them lengthwise so I had long thick slivers. The sausage slivers fit into the length of the peppers perfectly and I then proceeded to pack the lil' buggers with the cream cheese/onion mixture. To top it off I put a nice chunck of my home smoked chedder in the slit and capped the hole with the piece I cut from the pepper. Then wrapped in a bacon blanket to finish it all off.
Here is how they looked before...
And here is how they looked when they were done and begging for me to devour them.
These were freekin' DE-LISH!
Thank for viewing!!
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