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ABT stands for Atomic Buffalo Treats or something to that effect. Some have a more coarse word for the Treat part. It is base on cream cheese stuffed jalapeño peppers wrapped in bacon and smoked. I had been invited to a pot luck dinner and asked to bring an appetizer. I decided to do ABT’s but throw a curve into them.

I really like the sweet/spicy taste of Italian sausage and thought it would go great with cream cheese and salty bacon.

I took two Italian sausages out of their casing and browned them over medium heat in a frying pan. I removed it from the heat to cool.

I cut eight jalapeño peppers in half and scraped out the membranes while the meat was cooling.

I softened the cream cheese with a fork and mixed in the cooked sausage.

I stuffed the mixture into the jalapeño halves and wrapped each in 1/2 strip of bacon. I put them in a 250 F smoker for 1 1/2 hours, until the bacon was cooked and had a nice colour. You could also cook these on a tray in a 300 F oven for 1 hour.

The Verdict

These were as good as I thought they would be. The Italian sausage and cheese made a sweet/spicy/creamy filling. The heat of the peppers gets milder when cooked and the salty bacon set it all off. I only made one mistake. I should have made more.

The Old Fat Guy

Italian Sausage ABT’s

Yield: 16 appetizers

Italian Sausage ABT’s


  • 2 links Italian Sausage
  • 125 ml (1/2 cup) cream cheese
  • 8 jalapeño peppers
  • 8 strips bacon


  1. Squeeze the meat out of the sausages.
  2. Cook and brown the meat over medium heat in a frying pan. Remove from heat to cool.
  3. Cut the peppers in half and cut off the stem. Scrape out the seeds and membranes.
  4. Mix the cheese and meat together.
  5. Stuff the mixture into the peppers.
  6. Cut each strip of bacon in half.
  7. Wrap a 1/2 strip of bacon around each pepper.
  8. Smoke the peppers at 250 F for 1 1/2 hours or put on a tray in a 300 F oven for an hour, until the bacon is cooked and has a nice colour.
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