Family Recipes by Revolution Barbecue, Kansas City BBQ Rub, Polidori Sausage, Recipes, Recipes by Glenn Connaughton
Hearty Bliss: Unique Spicy Jalapeño Funeral Potatoes
Embarking on a culinary journey often leads to the fusion of unexpected companions, and that’s precisely how the Sausage Jalapeño Popper Funeral Potatoes were born. Inspired by a desire to unite the comforting embrace of classic funeral potatoes with the fiery spirit of jalapeño poppers, this dish represents a marriage of my favorite barbecue side dishes. It’s a testament to the joy of blending contrasting flavors to create a new family favorite.
The secret weapon? Revolution Barbecue’s Kansas City BBQ Rub. This rub doesn’t just add flavor; it weaves a complex tapestry of smoky, sweet, and spicy notes, transforming the dish into an irresistible masterpiece. It’s the culinary equivalent of hitting the flavor jackpot.
Adding to this flavor fiesta is one of my personal favorites: Polidori Sausage Hatch Chile Cheese. This ingredient is not just sausage; it’s the embodiment of comfort, with a spicy twist that perfectly complements the creamy, cheesy goodness of the dish. You might ask, “How can you go wrong with sausage, jalapeños, and cheese?” The answer is simple: you can’t. It’s the culinary trifecta that guarantees a dish will be remembered long after the last bite.
Recipe by Glenn Connaughton. Read more about Glenn here.
Sausage Jalapeño Popper Funeral Potatoes
Ingredients
- 1 16 ounce package sausage We recommend Polidori Sausage Hatch Chile Cheese
- 12 jalapeño peppers
- Nonstick cooking spray
For the Potato Filling:
- 1 32 ounce package frozen hash browns
- 1 1/2 cups grated sharp cheddar cheese
- 1 1/2 cups sour cream
- 1 10.5 ounce can cream of chicken soup
- 1 8 ounce package cream cheese, at room temperature
- 2 tablespoons grated Parmesan cheese
- 2 garlic cloves minced
- 4 tablespoons Revolution Barbecue Kansas City BBQ Rub divided
For the Topping:
- 1 1/2 cups corn flakes
- 4 tablespoons 1/2 stick butter, melted
Instructions
- Begin by removing the sausage meat from its casings. Cook the sausage in a large nonstick skillet over medium-high heat for about 10–12 minutes, until it is thoroughly browned and crumbled. Use a spatula to break up the meat as it cooks. Once done, use a slotted spoon to transfer the sausage to a separate dish, leaving behind any excess fat in the skillet.
- Adjust your oven’s setting to broil, using a high setting if available. Slice the jalapeños in half lengthwise, removing the seeds and inner membrane. Arrange the pepper halves cut-side down on a baking sheet, spacing them about 1 inch apart. Broil for 5–6 minutes, or until the skins begin to char, making sure to flip the peppers halfway through the process. After broiling, set them aside to cool for about 10 minutes, then dice.
- Preheat your oven to 350°F and prepare a 9×13 inch baking dish by lightly coating it with nonstick cooking spray.
- In a large mixing bowl, combine the cooked sausage, diced jalapeños, hash browns, cheddar cheese, sour cream, cream of chicken soup, cream cheese, Parmesan cheese, minced garlic, and 3 tablespoons of the Kansas City BBQ Rub. Once mixed thoroughly, transfer the potato mixture to the prepared baking dish.
- For the topping, mix together the corn flakes, melted butter, and the remaining tablespoon of Kansas City BBQ Rub in a small bowl. Evenly sprinkle this mixture over the top of the potato filling.
- Bake in the preheated oven for 1 to 1 1/2 hours, rotating the dish 180 degrees halfway through the cooking time, to ensure even cooking. The dish is ready when the potatoes are tender. If you notice the cornflake topping browning too quickly, loosely cover the dish with aluminum foil until the cooking is complete. Allow to rest 15 minutes before cutting into it and serving.
Notes
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