Yields From Rita Bernhardt, Satterfield’s, Birmingham, Alabama
Makes about 40 poppers
For the chive cream cheese:
2 cups room temperature cream cheese
½ cup chopped chives
For the poppers:
2 pounds bacon
1 pound Conecuh sausage, sliced about ¼-inch thick
3 jalapeños, sliced into thin coins
Sorghum for glazing (or maple or cane syrup)
Make the chive cream cheese: In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese on medium speed until fluffy, about 3 minutes. Add chives and mix until just incorporated. Set aside.
2. Make the poppers: Preheat oven to 400 degrees and line a baking sheet with parchment paper. Cut bacon rashers in half crosswise. Place a piece of sausage at the bottom of one piece of bacon. Top with about 1 tablespoon of cream cheese and one jalapeño slice. Spread another tablespoon of cream cheese on top of the jalapeño. Wrap bacon around filling, pulling tightly. Set on prepared baking sheet seam-side down. Repeat with remaining ingredients. Bake until bacon is crispy, about 15 minutes. Glaze poppers with a drizzle of sorghum while cooling.