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BBQ Chicken Sausage and Stubb’s Serrano Cheese Spinach

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We deeply enjoyed Salt Lick’s bbq sausage and Stubb’s spinach and we could not help but try to recreate the amazing Austin sausage and sides ourselves. The lightly sweet and hot bbq jalapeno chicken sausage and earthy baked brown rice went well with another batch of spicy, creamy Stubb’s serrano cheese spinach.

Adapted from Stubb’s BBQ, Austin, Texas

  • 40 ounces (4 10 ounce packages of) frozen chopped spinach
  • Two 8 oz. whipped cream cheese (but can use a cream cheese brick, cut into chunks)
  • 1/2 cup heavy whipping cream or half and half
  • 4 roasted serrano peppers
  • 4 tbsp. minced fresh garlic
  • 2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 2 tbsp. apple cider vinegar

De-seed and roast serrano peppers in oven for 5 minutes. Chop serrano peppers, cream and garlic in food processor or hand mixer. Place all ingredients in a medium saucepan. Add spinach; cook and stir over medium-low heat until cream cheese melts and mixture is hot and bubbly.

  • Jalapeno chicken sausage
  • BBQ sauce

Take  jalapeno chicken sausage and slather with favorite BBQ sauce. Broil sausages for 5 minutes, rotate chicken sausage, slather with more BBQ sauce and broil for another 5 minutes.

Stubb’s Serrano Cheese Spinach

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Stubb’s has some of the best creamed spinach ever eaten. The slight kick of heat from the roasted serrano peppers and garlic and the tang from the apple cider vinegar and cream cheese is a great combination. I could eat this with everything, chicken, ribs, with mac and cheese or by just by itself. Roasting the serrano peppers gives and additional charred flavor. Make sure you wash your hands after handling the seeds and the peppers. Be sure not to touch your eyes! Also using the whipped cream cheese makes the serrano cheese spinach even more fluffy.

Adapted from Stubb’s BBQ, Austin, Texas

  • 20 ounces (2 10 ounce packages of) frozen chopped spinach
  • 8 oz. whipped cream cheese (but can use a cream cheese brick, cut into chunks)
  • 1/4 cup heavy whipping cream or half and half
  • 2 roasted serrano peppers
  • 2 tbsp. minced fresh garlic
  • 1 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1 tbsp. apple cider vinegar

De-seed and roast serrano peppers in oven for 5 minutes. Chop serrano peppers, cream and garlic in food processor or hand mixer. Place all ingredients in a medium saucepan. Add spinach; cook and stir over medium-low heat until cream cheese melts and mixture is hot and bubbly.