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