Here’s the bold and spicy Jalapeño Pepper Jack Stuffed Summer Sausage recipe — perfect as an appetizer, snack board showstopper, or game-day treat!
---
🌶️ Jalapeño Pepper Jack Stuffed Summer Sausage
Ingredients:
1 lb beef summer sausage (whole log)
1/2 cup shredded Pepper Jack cheese
1–2 fresh jalapeños, finely chopped (seeds removed for less heat)
1 tbsp cream cheese (optional, for extra creaminess)
1 tsp garlic powder
1 tsp smoked paprika
Fresh parsley or green onion, for garnish (optional)
---
Instructions:
1️⃣ Preheat your oven to 375°F (190°C). 🔥
2️⃣ Slice the summer sausage down the center lengthwise, being careful not to cut all the way through — you're creating a "pocket" for the filling. 🔪
3️⃣ In a small bowl, mix Pepper Jack cheese, jalapeños, cream cheese (if using), garlic powder, and paprika until well combined. 🧀🌶️
4️⃣ Stuff the cheese mixture into the sausage pocket, pressing it in gently. 🧤
5️⃣ Place sausage on a baking sheet lined with foil or parchment paper. Bake for 15–20 minutes, or until the cheese is melted and bubbling. ⏱️
6️⃣ Remove from oven and let it rest for 5 minutes before slicing. Garnish with chopped parsley or green onion if desired. ✨
7️⃣ Serve warm as a spicy, cheesy appetizer or snack — great with crackers, pickles, or on its own!
---
Prep Time: 10 min | Cook Time: 20 min
Total Time: ~30 min
Calories: ~280 kcal per serving | Servings: 4–6