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Fresh Jalapenos (as many as you need - 1 per "egg") |
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| 8 oz |
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Cream Cheese (this will be enough for at least 2 dozen "eggs") |
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Yellow food coloring |
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Your favorite uncooked sausage (I recently used bratwurst) |
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A bit of your favorite rub |
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| 1 |
Cut off the end of the jalapenos and seed and devien them. Set aside. |
| 2 |
Place the cream cheese in a bowl and soften, then mix 1 cap full of the yellow food coloring and blend with the cream cheese until all of it has a consistent yellow color. |
| 3 |
Pipe the now yellow cream cheese into the jalapenos until they are full. |
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Make some 1/4" to 1/2" thick sausage patties and wrap them around the jalapeno (pinch the edges and ends together to seal.) Now shape them into an "egg". |
| 5 |
Throw 'em on the smoker for 1 1/2 hours at 210-220 and TA-DA! Armadillo eggs! |
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| Cooking Tips |
| Slice them like a hard-boiled egg (about 1/2"-1" thick) so your guests can see the "shell" (the sausage), the "egg" (the jalapeno) and the "yolk" (the yellow cream cheese.)
You can use other types of cheese for different tastes-cheddar-colby ???
Different sausage will also work |
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| Recipe Source |
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Source: "Smoke and Spice."
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |