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Armadillo Eggs

I love making these eggs for special occasions and hearing the conversations surrounding them, then the asking for the recipe, which I gladly give, and hope that you too enjoy making these "eggs".

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These armadillo eggs are one of the best ideas I've heard of and tried. Spicy bratwurst sausage is molded around a jalapeños pepper stuffed with cream cheese to form an egg. What else could you ask for?

Ingredients

  • 12 jalapeños peppers
  • 1 package (8 ounces) cream cheese, softened
  • Wilton Golden Yellow paste food coloring (or yellow food coloring)
  • 3 pounds spicy bratwurst sausage, casings removed
  • 17th Street Special All-Purpose Dressing, optional

Directions

Cut the stem ends off the jalapeños and use a small knife to cut the seeds out. Keep the peppers whole.

Put the cream cheese into a small bowl and use a toothpick to add a tiny bit of the paste food coloring (this paste is very concentrated, so a little goes a long way). Mix the coloring thoroughly into the cream cheese. Add more, if you need it, to achieve a bright golden color, like the yolk of an egg.

Transfer the cream cheese to a pastry bag fitted with a wide tip and pipe the cheese into the jalapeños. (You can make your own pastry bag by using a small zippered plastic bag and snipping off one corner.)

Divide the sausage into 12 pieces. Flatten each piece into a disk, place a filled jalapeños in the center, and wrap the sausage around it, pressing the edges to seal. Form the sausage into the shape of a large egg.

Smoke for 1 1/2 hours at 250 degrees F.

Slice to serve. The slices will resemble sliced hard-cooked eggs, with the colored cream cheese looking like the yolk. Serve with the dressing, if desired.

By Connie from Cotter, AR

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By guest (Guest Post)
June 30, 20080 found this helpful

I want to make these, is there any other way to cook them? I do not have a smoker.

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July 1, 20080 found this helpful

I have also made this variation of Armadillo Eggs (and we also call them Armadillo Eggs!):

Slice whole jalapeno peppers in half lengthwise and scoop out seeds (I have to wear plastic gloves or my hands will be burning hours later from the jalapenos). I then fill each half with some cream cheese, not a lot, but just to level it off (or less), then wrap each half in bacon and secure with a toothpick, or you can put them on a skewer. Again, for the bacon, I take a slice of bacon and cut it into several pieces, you don't need a big piece. I'll either put them on the grill (if skewered) or you can put them on a cookie sheet and bake in the oven on 350 degrees for about 20-30 minutes. These are always a "sure fire" hit with company and are even good reheated. You can also make them ahead of time (if you have a bumper crop of jalapenos in your garden) and freeze them!

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Enjoy!

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