Mama Kym's Gonzo Stuffed Caps

Mama Kym's Gonzo Stuffed Caps This was Kym and Sean F's award-winning entry in Dr. Gonzo's 5th round xtreme Grilling Challenge 2009

Esty Pocket Rocket Sausage Ingredients: Ground pork at least 80% lean Dr. Gonzo's Garlic Mash (Good fer what ails ya!) Salt

Mama Kym's Gonzo Stuffed Caps Filling Ingredients: 3 1/2 pounds of Esty Pocket Rocket Sausage. 3/4 of an 8x8 pan of cornbread 2 eggs mushroom stems collected from caps. Othervise: Lots of mushrooms Grated cheese

Method Snausages! Mix all three ingredients until the color of the mixture is consistent. Stuff or leave loose as desired. Use 1 heaping tablespoon and 1 teaspoon of salt for each pound of ground pork. 'li jar of Dr. Gonzo's Garlic Mash will make approximately 4# of sausage.

Don Your Cap! Rip the stems out of lots of mushrooms, preferably something largish and easily stuffable. Save the stems. Set them aside. Brown about 3 'li pounds of the sausage and put it in a large mixing bowl. Crumble the cornbread into the sausage. Finely dice the mushroom stems and drop them into the sausage and cornbread. Crack the two eggs into the bowl full of stuff you've been snitching from. Yup. That's the sausage. Mix it all up.

Use a spoon (not the one you used to snitch with) to fill the sausage caps with stuffing and put them back on the grill.

Spread a bit of grated cheese on top of the stuffed caps

Cover the grill

Serve when heated all the way through.