Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 12 jalapeño peppers
- 1 package (8 ounces) cream cheese, softened
- Wilton Golden Yellow paste food coloring (or yellow food coloring)
- 3 pounds spicy bratwurst sausage, casings removed
- 17th Street Special All-Purpose Dressing, optional
Preparation:
Cut the stem ends off the jalapeños and use a small knife to cut the seeds out. Keep the peppers whole.Put the cream cheese into a small bowl and use a toothpick to add a tiny bit of the paste food coloring (this paste is very concentrated, so a little goes a long way). Mix the coloring thoroughly into the cream cheese. Add more, if you need it, to achieve a bright golden color, like the yolk of an egg.
Transfer the cream cheese to a pastry bag fitted with a wide tip and pipe the cheese into the jalapeños. (You can make your own pastry bag by using a small zippered plastic bag and snipping off one corner.)
Divide the sausage into 12 pieces. Flatten each piece into a disk, place a filled jalapeño in the center, and wrap the sausage around it, pressing the edges to seal. Form the sausage into the shape of a large egg.
Smoke for 1 1/2 hours at 250 degrees.
Slice to serve. The slices will resemble sliced hard-cooked eggs, with the colored cream cheese looking like the yolk. Serve with the dressing, if desired.
