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Name: Fire Balls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 12 oz Jalapeno peppers; 6 oz Mozzarella cheese shredded; 1 c Buttermilk baking mix; 6 oz Seasoned bread crumbs (see note); 1 lb Sausage

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INGREDIENTS

12 oz Jalapeno peppers
6 oz Mozzarella cheese ; shredded
1 c Buttermilk baking mix
6 oz Seasoned bread crumbs ; (see note)
1 lb Sausage

Servings

INSTRUCTIONS

Date: Tue, 19 Mar 1996 16:30:35 GMT From: rain@hothouse.iglou.com (Rain) Recipe By: Jo Anne Merrill This tasty-looking (cheese-stuffed jalapenos inside small sausage-cheese rolls). pleasantly warm appetizer was posted on Fidonets main recipe echo by the redoubtable Marjorie Scofield. I would personally substitute much hotter peppers, of course. NOTE: Use a spicy breading mix made for pork or for less spicy dish use unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and plain crumbs is good to use. 1. Cut off stem ends from the peppers. 2. Stuff peppers lightly with cheese, then set aside. 3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two balls at a time by shaking them in a plastic bag with the pork breading mix or seasoning of your choice. 4. In a lightly greased skillet, brown sausage balls until the sausage is thoroughly cooked, turning several times. Let cool a bit on a paper towel and serve. CHILE-HEADS DIGEST V2 #271 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Fire Balls

12 oz Jalapeno peppers
6 oz Mozzarella cheese shredded
1 c Buttermilk baking mix
6 oz Seasoned bread crumbs (see note)
1 lb Sausage

Date: Tue, 19 Mar 1996 16:30:35 GMT    From: rain@hothouse.iglou.com (Rain)    Recipe By: Jo Anne Merrill  This tasty-looking (cheese-stuffed jalapenos inside small sausage-cheese  rolls). pleasantly warm appetizer was posted on Fidonets main recipe echo  by the redoubtable Marjorie Scofield. I would personally substitute much  hotter peppers, of course. <g>    NOTE: Use a spicy breading mix made for pork or for less spicy dish use  unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and  plain crumbs is good to use.    1. Cut off stem ends from the peppers.    2. Stuff peppers lightly with cheese, then set aside.    3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small  patties from the mixture. Place a pepper in the center of each patty, then  wrap and seal the dough around the pepper. Coat one or two balls at a time  by shaking them in a plastic bag with the pork breading mix or seasoning of  your choice.    4. In a lightly greased skillet, brown sausage balls until the sausage is  thoroughly cooked, turning several times. Let cool a bit on a paper towel  and serve.    CHILE-HEADS DIGEST V2 #271    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (337g)
Recipe Makes: 4

Calories: 903
Calories from Fat: 448 (50%)

Amt Per Serving		% DV

	Total Fat 49.8g	66 %
	Saturated Fat 19.4g	97 %
	Monounsaturated Fat 21.4g
	Polyunsanturated Fat 3.5g
Cholesterol 120.6mg		37 %
Sodium 3850.4mg		133 %
Potassium 675.1mg		18 %
Total Carbohydrate 69.8g		21 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 64.3g
Protein 41.9g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 903

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