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Sausage Stuffed Frito Footballs



This is a recipe derived from two recipes that I came across here – Fritacos & Best Ever Appetizer. I decided to change it up with some all beef sausage and I upped the heat with the addition of a jalapeno, which didn’t really heat it up too much. You can omit the jalapeno if you are heat adverse. This was a win for sure!

Ingredients:

  • 1lb Ground All Beef Sausage (1 packages of Southside Market Fresh Links, casings removed)
  • 1lb Jimmy Dean Pork Sausage - Hot
  • 1 Bag Shredded Sharp Cheddar
  • 1 Sleeve Ritz Crackers – Crushed into dust
  • ½ Green Bell Pepper, Diced Small
  • ½ White Onion, Diced Small
  • 1 Jalapeno, Diced Small
  • 1 Raw Egg
  • Frito Scoops (About ½ a bag)
  • Daisy Sour Cream (to finish)

Directions:

Tip: Dice the veggies the day before in order to speed up assembly time. And this way, you can use the remaining ½ of the peppers and onions in another dish, like perhaps a breakfast scramble on your Blackstone Griddle.

  • Set your egg up for a 350 degree cook, indirect. Get it stabilized while you are assembling your footballs
  • Mix all of the ingredients (except Scoops & Sour Cream) until well combined (basically like a meatloaf)
  • Stuff into Fritos – they should be well filled but not overflowing. I recommend assembling on a full sheet tray for easy transport to the grill
  • Remove your grid from the egg and place your stuffed Fritos on the grid, outside of the egg. This helps to ensure that your egg temperature doesn’t spike while you are placing the stuffed Fritos on the grid.
  • Return grid to egg and allow the stuffed Fritos to cook for about 30 minutes – until the internal temperature reached 165.
  • Remove and allow to cool slightly before topping with the sour cream
  • Sour Cream Topping: Fill small sandwich bag with Sour cream and cut off one small corner. Squeeze football laces onto each stuffed Frito for extra effect. 

Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)

6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker

Comments

  • stv8rstv8r Posts: 638
    Clever!  Looks very tasty!
  • Paul B.Paul B. Posts: 57
    wow!!  great idea...
  • EggObsessedEggObsessed Posts: 659
    Those are definitely on the list to try.  Sounds like you loosely based the recipe on Scotty's post?  Great mix of ingredients.  We love Scotty's recipe, and then to add FRITOS as your "holder".....OMG!!
    Kelley 
    Egging with No Joke Smoke (Bruce), watching sunsets on the waterfront at Lake Buchanan, TX.  BGEs: XL, Medium,  2 MiniMaxes. 36" Blackstone.
  • johnnypjohnnyp Posts: 2,916
    They look great. 

    How do the Fritos hold up to the 30 mins of cooking?  
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • johnnyp said:
    They look great. 

    How do the Fritos hold up to the 30 mins of cooking?  
    Just fine - still had a good crunch to them
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
  • calikingcaliking Posts: 11,132
    Touchdown!!

    Thats a great looking appetizer. Thanks for sharing.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • bluebird66bluebird66 Posts: 2,042
    Brilliant!!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • That's an appetizer worth trying looks good
  • GulfcoastguyGulfcoastguy Posts: 1,680
    Why not use Alabama White Sauce for the laces?
  • Man, where was this post pre super bowl? Looks awesome!
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