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Published on 15 Aug 2019
Weekend at the Cottage


Michael Olson prepares his delicious SAUSAGE-STUFFED JALAPEÑOS and we discover our new-favourite party food.


Ever been to a party where you’re served something so delicious, you beeline right to the host to ask for the recipe? That’s exactly what happened when our dear friend Michael Olson served up his extremely tasty SAUSAGE-STUFFED JALAPEÑOS right in our very own cottage kitchen. Lucky for us, and you, he shared the recipe.

Michael Olson is a renowned chef and culinary professor at the Canadian Food and Wine Institute at Niagara College. He’s also the author of the soon-to-be-released, Living High Off The Hog.

If you’re a carnivore and love preparing pork dishes, you’ll want to pick up Michael’s fabulous new cookbook where he shares his wealth of knowledge and over 100 of his favorite pork recipes. From his amazing rundown on how to buy, butcher and store this tasty meat, to his ever-fabulous recipes, this is the one cookbook you must add to your collection.

The book is scheduled for release on September 17, and we’ve provided a handy Amazon link at the bottom of the story on our website if you’re interested in ordering.

We were especially thankful that Michael and his wife Anna visited Weekend at the Cottage; hanging out with these two foodies is always fun. We’re grateful to have enjoyed some sweet and savoury during their visit – Anna’s OVEN-BAKED S’MORES, and now, Michael’s SAUSAGE-STUFFED JALAPEÑOS.

Here’s the rundown on Michael’s easy-to-make party snack:

This recipe is all about the flavourful sausage stuffing Michael creates for the jalapeños. It is made with four choice ingredients that together create a serious taste sensation. No surprise though that the stuffing holds its shape when the peppers bake - Michael is an expert and his recipes turn out perfectly every time.

Cottage living is nothing new to Michael, so no surprise that this echoes everyone’s love of a good recipe that’s easy to make. Repeat after me – less time in the kitchen, more time hanging out with friends! We love Michael’s tip on portioning the stuffing before filling the jalapeños and the relaxed way he fills each little half - brilliant. They line up on the baking sheet like dinky boats ready for a regatta.

Don’t forget to coat the boat, where Michael has us brushing the peppers with a simple, tangy mix of barbecue sauce and vinegar. This glaze gives the peppers a memorable punch.

Whenever we hear “take a dip” in cottage country, it’s usually followed by the sound of some lucky soul jumping into the lake. Michael brings new meaning to the phrase when he invites us to dip these stuffed peppers into his LIME CREMA dip! Sheesh, talk about refreshing! This creamy lime and cilantro dip pairs perfectly with the heat of the peppers and the flavours of the sausage, cheese and glaze. Amazing!

Now, if you’re reading this and thinking, “These SAUSAGE-STUFFED JALAPEÑOS are the perfect addition to my next party menu”, well we’ve got more. Serve them up with our SUMMER COCKTAILS or make this LEMON GINGER SYRUP to flavour a favourite beer! A winning snack and some refreshing bevvies – sounds like a party!

SAUSAGE-STUFFED JALAPEÑOS with lime crema – easy, tasty and delicious! Party on!

12 jalapeño peppers
1 lb. of sausage meat (honey garlic or mild Italian), uncased
2 eggs
½ cup of bread crumbs
½ cup of grated Parmesan cheese
¼ cup of barbecue sauce
2 tablespoons of white vinegar

For the lime crema:
1 cup of sour cream
1 tablespoon of fresh cilantro, chopped
2 tablespoons of lime juice, freshly squeezed

1) Prepare the peppers: Wash the jalapeño peppers, cut in half lengthwise and remove the seeds and membrane.
2) Prepare the sausage mix: Discard the sausage casings and blend together the sausage meat, eggs, breadcrumbs, and Parmesan cheese. Divide the mixture into 4 equal portions, each portion used to fill 6 pepper halves. Spoon the sausage mix into each of the jalapeño halves, using it all.
3) Lay the stuffed peppers on a parchment-lined tray and bake in a preheated 350°F oven for 15 minutes.
4) Blend together the barbecue sauce and vinegar and brush on to the sausage-filled jalapeños. Cook another 3-5 minutes to set the glaze.
5) Prepare the lime crema: Blend the sour cream, cilantro, and lime juice with a little salt to season.
6) Arrange the stuffed peppers on a tray with the lime crema in a side dish.

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