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Bruce Kalman - Armadillo Egg Recipe

Bruce Kalman - Armadillo Egg Recipe
The Pit Master and founder of Soulbelly BBQ shows how to make a delicious bacon wrapped jalapeños.
Armadillo Eggs
Course:
Appetizer
Cuisine:
BBQ
Yield:
Makes 4 Armadillo Eggs
Ingredients

Ingredients:

  • 4 each jalapeño chiles, stems and seeds removed (maintain a full, hollow chile)
  • 8oz cream cheese
  • 1 lb loose sausage meat, raw
  • 20 slices smoked bacon, thin sliced
  • 1 c your favorite BBQ sauce

DIRECTIONS:

  1. In a small sauce pot, boil 1 qt water; add the jalapeños and cook for 2-3 minutes, just to soften
  2. Cool the jalapeños in ice water, then remove and allow all water to drain
  3. Soften the cream cheese and transfer to a pastry bag
  4. Fill the jalapeños with cream cheese
  5. Divide the sausage evenly into 4 balls, about 4oz each
  6. Encase the jalapeños with the sausage; it should be egg shaped
  7. Wrap the bacon neatly around the sausage until it is completely covered
  8. Heat your smoker to 275F; if you don’t have a smoker, an oven or grill is fine
  9. If using a grill, place the eggs on the top shelf
  10. Cook until the sausage is cooked through and the bacon is crispy, about 45 minutes
  11. Remove from the heat and allow to rest for 5 minutes
  12. Slice into 5 slices and drizzle with BBQ sauce, then serve!