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Satterfield’s Conecuh Sausage & Bacon Poppers Recipe – Birmingham, Alabama


Conecuh Sausage & Bacon Poppers

Chive cream cheese  2 packs of cream cheese, 1/2 cup of chopped chives (recipe below)
Conecuh sausage      1lb sliced, about 1/4-inch-thick
Sliced bacon               2lb
Jalapenos                    3, sliced thin into coins
Sorghum for glazing


Chive Cream Cheese

Set your cream cheese out at room temp for about one hour or until slightly soft. In a mixer, whip the cream cheese until airy and light for about 3 minutes on a medium speed and add chives at the end, and set aside.


Slice the bacon in half and put a piece of sausage on the bottom. Top with about 1 tablespoon of cream cheese and add a jalapeno on top of that. Add another tablespoon of cream cheese on top of jalapeno. Roll the jalapeno on top of the jalapeno. Tightly roll upward. Repeat with all slices of bacon. Bake in the oven until bacon is crispy. Glaze the poppers with sorghum while still warm (you can also use maple or cane syrup!)

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