This recipe can be modified many ways to adjust to your heat tolerance. I actually used a Sante Fe Sausage that I found at Whole Foods; however, I’m a wimp so next time I’d probably try a Sweet Italian Sausage. Chorizo or Andouille would be great for you heat-seekers!! Also, I put horseradish in the dipping sauce this time around. Next time, I probably wouldn’t…again, I’m a wimp!! Alone, the dipping sauce with the horseradish was great but coupled with the jalapenos was too hot for me.
1/4 lb sausage (your choice: chorizo, andouille, sweet Italian)
4 oz thinly sliced prosciutto
1/8 cup yellow mustard
2 tsp raw honey
1/4 tsp apple cider vinegar
1/2 tsp horseradish (optional)
Chopped cilantro for garnish
Pre-heat oven to 350 degrees.
Cut the tips off of the jalapenos. With a knife, cut along the “ribs” on the inside of the pepper. Take a small spoon or even the handle of the spoon to carefully hollow out the peppers. Once completed, rinse out the inside to catch any hard-to-get seeds.
Stuff each jalapeno with the sausage. Wrap each stuffed pepper with a piece of prosciutto.
I used a broiling pan for the peppers so that the juices from the sausage would have somewhere to go while cooking; however, a baking pan would probably work just fine.
Cook for approximately 30 minutes.
Mix the dipping sauce ingredients and refrigerate until ready to use.
Remove poppers from the oven. Let cool for 10 minutes. Plate and spinkle with chopped cilantro. Serve with sauce.