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When you go to the butcher and see all the different flavoured sausages lined up you automatically think bbq sausages don't you Well, if you squeeze that flavoured sausage mince out of the casings the possibilities are endless!
That's how these stuffed capsicum are made, with Wagyu beef and cracked black pepper sausage mince. To be honest, you could use any flavoured sausage to make this tasty snack or appetiser.
INGREDIENTS:
8 mini capsicum, halved, deseeded and membranes removed
2 sausages of your choice (I used Wagyu Beef and cracked pepper)
1 jalapeño, finely diced
1 spring onion, finely sliced then diced
1 teaspoon minced garlic
1/2 cup grated cheese (I used a mix of mozzarella, cheddar and pecorino)
1/2 a 250ml container cooking Philadelphia (cream cheese)
METHOD:
Remove sausage filling from the sausage cases and cook in a frypan until cooked through. Once cooked, chop the cooked sausage up to resemble large crumbs.
Preheat oven to 180°C
Line a baking tray
In a bowl combine the cooking Philadelphia, cheese, jalapeño, spring onion, and garlic. Mix together well. Stir in the diced cooked sausage mince.
Using a spoon fill each half of the capsicum with the mixture and place on baking tray. Repeat until all Capsicums have been filled.
Sprinkle with a little more cheese and bake for 20 minutes.
If you have an airfryer like I do, 10-12 minutes at 180C in the airfryer and they are ready to eat. May need to cook in batches depending on the size of your airfryer.
When you go to the butcher and see all the different flavoured sausages lined up you automatically think bbq sausages don't you Well, if you squeeze that flavoured sausage mince out of the casings the possibilities are endless!
That's how these stuffed capsicum are made, with Wagyu beef and cracked black pepper sausage mince. To be honest, you could use any flavoured sausage to make this tasty snack or appetiser.
INGREDIENTS:
8 mini capsicum, halved, deseeded and membranes removed
2 sausages of your choice (I used Wagyu Beef and cracked pepper)
1 jalapeño, finely diced
1 spring onion, finely sliced then diced
1 teaspoon minced garlic
1/2 cup grated cheese (I used a mix of mozzarella, cheddar and pecorino)
1/2 a 250ml container cooking Philadelphia (cream cheese)
METHOD:
Remove sausage filling from the sausage cases and cook in a frypan until cooked through. Once cooked, chop the cooked sausage up to resemble large crumbs.
Preheat oven to 180°C
Line a baking tray
In a bowl combine the cooking Philadelphia, cheese, jalapeño, spring onion, and garlic. Mix together well. Stir in the diced cooked sausage mince.
Using a spoon fill each half of the capsicum with the mixture and place on baking tray. Repeat until all Capsicums have been filled.
Sprinkle with a little more cheese and bake for 20 minutes.
If you have an airfryer like I do, 10-12 minutes at 180C in the airfryer and they are ready to eat. May need to cook in batches depending on the size of your airfryer.