BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 25 2011
18 Jalapeno Chiles
1 pkg. (16oz.) Smoked Brats
1 pkg(16 oz.) Bacon, cut into thirds
Using a sharp knife, slice 1/4 inch off the stem end of the chilies, discard the stem. Using a small knife or vegetable peeler, remove seeds and spines of the chili peppers, discard.
Dice the sausages into small pieces and stuff the chilies with the sausage. Cover the sausage with a 1/3rd strip of bacon and secure with a toothpick.
Grill the brat bullets over medium heat until evenly roasted and the bacon is crisp.
*To reduce the spiciness of the chili peppers you can substitute a mild banana pepper in place of the jalapenos.