BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

April 2 2014

Opening Day - Brat Poppers

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    18 Jalapeno peppers
    1 package Smoked Brats
    1 package (16 ounces) bacon, cut into thirds

Using a sharp knife, slice 1/4 inch off the stem end of the peppers, discard the stem.

Using a small knife or vegetable peeler, remove seeds and spines of the peppers, discard.

Dice the sausages into small pieces and stuff the peppers with the sausage.

Cover the sausage with a 1/3 strip of bacon and secure with a toothpick.

Grill the brat bullets over medium heat until evenly roasted and the bacon is crisp.