These Jalapeno Pimento Sausage Bombs were an absolute hit the first time I ever made them. They are oh so creamy and have a nice kick! They will forever be on my appetizer list!
Sick of Bell Peppers?
I have never been a huge hot pepper fan. Neither has Derek. Usually I’ll just grab a few bell peppers and scurry along my way. They’re sweet and delicious raw or cooked but to be honest, I am getting kind of sick of them.
So lately, I have been channeling my inner Bobby Flay by perusing the pepper aisle of the my local grocer’s produce department.
By “perusing” I mean really comparing all of the different peppers. There are just soo many peppers I never know which to choose?
“Will this cute lil’ pepper make me break out in a sweat or is it sweet?”
A few peppers I have recently cooked with are poblanos, friggitellos, cubanelles, chipotle and of course, jalepenos.
Some are sweet and some a bit spicy but none of these are classified as being HOT. So yes, technically I’m just dipping my toes in the hot pepper pool but at least I’m experimenting! Maybe in a year I’ll be experimenting with some “komodo dragons” in one of my recipes…the name kinda scares me though…
Anyway, I’m curious! Do YOU have a favorite pepper?? Tell me below what it is and how you typically incorporate it into a dish!
And if your looking to increase your pepper game like me, I highly recommend trying my Mini Fish Tacos With Chipotle Cream. They are another recipe I absolutely love making that has a smokey pepper flavor! (Tip* For dinners, I will just use the entire tortilla rather than cutting them into bite sized tacos.)
One Jalapeno, Two Jalapeno, Three Jalapeno, Four!
Jalapenos are supposedly the most popular of chili peppers but they really aren’t considered ‘hot’ when compared to the other hot peppers out there.
With that said, I still think they are spicy! But like I said, I am an amateur when it comes to heat. So if you carry a bottle of hot sauce around with you, you can just add more jalapenos!
I made these Jalapeno Pimento Sausage Bombs with canned diced fire roasted jalapenos and jarred sweet pimentos. This makes it super fast to toss in the mixer. The fire roasted flavor adds a nice touch so grab them if you can!
If you like spice, use the entire can of jalapenos or just chop up one or two whole jalapenos and throw them in with the sausage while it cooks.
Keep in mind that the seeds are not where the heat is held. I know! I thought it was too…
The inside “ribs” of the pepper (the white parts) are where the heat is held. And since the seeds touch this part, removing them as well will help dial down some of the heat OR leave them in if you like it hot!
Here are kitchen tools I love and used in this recipe. Click any link to add it to your Amazon cart!
If you enjoy mini muffin tin recipes, try my Mini Chai Tea Apple Pies or my Pumpkin Puree Oatmeal Bites!
These Jalapeno Pimento Sausage Bombs were an absolute hit the first time I ever made them. They are oh so creamy and have the perfect amount of spice! They will forever be on my appetizer list!
- 1 Tube Pillsbury Grands! Buttermilk Biscuits
- 3/4 lb Sweet Italian Sausage
- 1 8 oz. Package Cream Cheese
- 1 4 oz. Can Diced Jalapenos (Fire Roasted)
- 1/2 Jar Sliced Sweet Pimentos (plus 1 tbsp. reserved liquid)
- 1 Tsp. Fennel
- 2 Tbsp Olive Oil
Remove sausage from casing and brown in a saute pan with oil over medium high heat.
Add fennel and chop up with the flat end of a spatula. Scrape up brown bits. Do not burn!
After browned, remove from heat and allow to cool slightly.
While waiting, pull apart the biscuit layers and place as many as you can into your greased muffin tin. (I was able to pull 3-4 layers from each biscuit and used 4 biscuits. Refreeze any unused biscuits.)
Chop up pimentos then add them to a mixer along with 1 tbsp of the pimento liquid. Add half of the can of diced jalapenos and your cream cheese. (If you don't want your bombs too hot, add less jalapenos.)
Drain the grease from the sausage and add it to the mixer.
Mix until combined.
Add a spoonful of mixture into each biscuit cup. Bake at 350 F for 18-20 minutes or until golden brown.
Bake ahead and freeze! These can then be warmed up in the oven at 350 F for about 10 minutes depending if they are frozen or not.
If I do this, I will usually under bake them by a few minutes to make sure they do not dry out next time I throw them in the oven.
Add some diced pimentos on top before baking for some added color.