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1
divide sausage into 12 equal portions and shape into thin patties.
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2
mix cornmeal or bread crumbs with pepper, salt and cayenne pepper.
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3
slice jalapenos in half and remove most of the seeds and membranes.
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4
slice cheese into sticks that will fit in the jalapenos used.
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5
slice ham into strips that will wrap around cheese.
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6
place wrapped cheese into jalapeno cavity and reassemble halves.
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7
form sausage patties around stuffed jalapenos, covering completely.
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8
roll covered peppers in flour;.
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9
then egg wash;.
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10
then finish with seasoned crumb or cornmeal mixture.
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11
allow to dry on a platter for about 5 minutes.
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12
put oil in a large pot to a depth of about 1 1/2 inches.
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13
heat to 325 degrees.
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14
with a slotted spoon, lower covered peppers into hot oil.
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15
cooking a maximum of 4 peppers, brown until well browned.
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16
when browned, check with a chef's/digital thermometer (about 7-8 minutes).
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17
insert to a depth of about 1/4 inch, looking for a temperature of 175 degrees.
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18
allow to cool on absorbent towels, then slice across into 3/4 inch slices.
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19
arrange on serving platter or keep warm if serving later.
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20
serve with ranch or other favorite dipping sauce.
