Stuffed, Wrapped and Smothered  Sausages

This is another wrapped recipe that came to me in a dream. I had tried another Polish sausage recipe earlier that I thought was unworthy. I guess it was on my mind one night at bedtime and I figured this one out by morning. I hope that you like it.






8 Polish Sausages

4 scallions. sliced length-size

1/2 cup of Tamed Jalapeños. sliced in 1/2 slices

8 slices of good hickory-smoked bacon

1 cup sharp cheddar cheese

Options for sandwiches as shown above: Grilled onions and/or green peppers; toasted buns


  1. Preheat oven to 435 degrees and cover a baking sheet with parchment paper
  2. Slice sausages length-wise without cutting them in half.
  3. Lay 1/2 scallion in the cut and then press the half slices of jalapeño on top covering the incision.
  4. Wrap the bacon around one end covering the slice and wrap the sausage completely. Fasten the bacon to the sausage with toothpicks. Place stuffed and wrapped sausage on parchment paper.
  5. Repeat with the other 7 sausages
  6. After all the sausages are arranged on the parchment paper, place in the oven for 20-25 minutes. Or until the bacon is crisp to your satisfaction.
  7. Remove from the oven and change the settings to broil.
  8. Drain the bacon grease as much as possible or mop it up with paper towels if you prefer. Make the paper as dry as you can.
  9. Distribute the cheddar smothering cheese equally over the sausages. Sprinkle any leftover jalapeño slices over the smothered sausages.
  10. Place un over under the broiler to finish the dish. Remove when the cheese has melted to your satisfaction.
  11. If you elected for the sandwich service, remove toothpicks, place sausage in the bun don’t forget the melted cheese), add mustard, and serve. OR  just serve hot on a plate with your favorite mustard, fries, and salad.