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Delicious Sausage Boat Poppers
Today, I’m thrilled to share with you one of my all-time favorite appetizers: Sausage Boat Poppers. Let me tell you, these little bites of goodness are an absolute game-changer in the world of finger foods.
What I love most about Sausage Boat Poppers is their versatility. Whether you’re hosting a backyard barbecue, a cozy game night with friends, or simply craving a tasty snack, these little beauties never disappoint. Plus, they’re incredibly easy to make, so you can spend less time in the kitchen and more time enjoying the company of your loved ones.
But don’t just take my word for it. Whip up a batch of these Sausage Boat Poppers and let your taste buds be the judge. Trust me, they’ll thank you later. So go ahead, dive in and experience the flavor-packed goodness for yourself. You won’t regret it!
And hey, if you’re looking for more delicious recipes and foodie adventures, be sure to stick around. There’s always something tasty cooking up in my kitchen. Until next time!
~Happy Baking~
Sausage Boat Poppers
Ingredients
- 1 dozen Mild Italian Sausages
- 8 oz Cream Cheese brick, not spreadable
- 1 jar Roasted Red Peppers
- 1 Cup Shredded Cheese we use Tex-Mex cheese
- 1 Tsp BBQ Flavored Spice
Instructions
- Preheat oven to 375β. Cover baking sheet with parchment paper or aluminum foil.
- Cut sausages length-wise and pull apart at the middle, this creates a little boat-like shape.
- Cut a slice of cream cheese from the brick and place it in the boat. Layer with a slice of roasted red pepper and then top with shredded cheese.
- Sprinkle BBQ spice over top.
- Place on the baking sheet and bake for 35 minutes, or until cheese begins to turn golden.
- Remove from oven and let rest for 5 minutes before scarfing them all down. Enjoy!
Notes
- For an extra kick, you can choose to use hot Italian sausage, or hot peppers in place of the roasted red peppers.
- I have made this both with and without the BBQ spice and it's just as good with it as it is without it.Β
- We make this entire dish with lactose-free cheeses and it works beautifully.
Did You Make This Recipe?
If so, leave a comment and tell me what you thought of it or how you changed it to your liking, I want to know!
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