Jalapeño Popper Dogs

Inspired by the popular ooey-gooey pub-food snack, these grilled sausages are packed with all the classic flavors of jalapeño poppers. Perfect for summertime barbecues or easy weeknight dinners!


  • 8 large jalapeño peppers
  • 4 Scott Pete Polish Sausages
  • 6 tablespoons softened cream cheese
  • 1/4 cup shredded cheddar cheese
  • 4 sausage buns
  • 2 tablespoons yellow mustard


  1. Slice ends off jalapeños. Cut a slit down one long side and remove seeds.
  2. Without cutting all the way through, slice each sausage lengthwise to create a slit. Stuff each sausage with 1 1/2 tablespoons cream cheese and 1 tablespoon cheddar cheese. Wrap jalapeño tubes around sausages (2 per sausage), affixing with toothpicks if necessary.
  3. Preheat grill to medium-high heat; grease grates well.
  4. Grill sausages, occasionally turning carefully, for 5 to 8 minutes or until fully cooked, cheese is melted and jalapeños are lightly charred. Toast sausage buns on grill in the last 1 to 2 minutes of grilling, until lightly toasted.
  5. Arrange sausages in toasted buns (remove toothpicks if used). Drizzle with mustard before serving.

Tip: Level up your toppings—try drizzling with barbecue sauce and topping with crispy fried onions for added flavor and texture.

Nutrition Information

Per 1 sausage
Calories 470
Fat 29g
Saturated Fat 13g
Cholesterol 90mg
Sodium 1400mg
Carbohydrate 33g
Fiber 2g
Sugars 6g
Protein 22g
prep time
total time