If you haven’t heard of Armadillo eggs before, they are a cheese stuffed jalapeno wrapped in sausage and smoked. While they are very tasty, I decided they would be better with a seasoned crispy crust. Welcome to Armadillo Eggs in the Shell!
I used my OFG Breakfast Sausage for the sausage but any bulk breakfast sausage would be fine.
I sliced some jalapeno peppers to get 12 slices about 3/8 inch (1 cm wide). Remove the seed and membranes from the slices.
Mix 50 ml (1/4 cup) of cream cheese with 50 ml (1/4 cup) shredded cheddar together. Push the cheese mixture into the jalapenon slices.
Form some of the sausage into a ball about the size of a walnut and press it into a 1/4 inch (64 mm) thick patty. Put a jalapeno slice on the patty and pull the sausage meat up around it. Put enough sausage to cover the jalapeno on top and form into a ball.
Repeat with remaining 12 jalapeno slices.
This can be done up to a day in advance. Just cover the balls and put them in the fridge.
Make a flour dredge by mixing:
- 175 ml (3/4 cup) flour
- 5 ml (1 tsp) BBQ Rub
- 3 ml (1/2 tsp) salt
- 3 ml (1/2 tsp) garlic powder
- 3 ml (1/2 tsp) onion powder
Make an egg wash by mixing:
- 15 ml (1 tbsp) sriracha
- 150 ml (2/3 cup) milk
- 1 egg
Put a ball in the egg wash with your left hand and turn to wet the whole surface. Put the ball in the flour dredge with your left hand. Shovel flour dredge over it with your right hand and put it on a plate.
Repeat with remaining 11 balls.
Dip a ball in the egg wash a second time and give a second cover of flour dredge and put it on a plate.
Repeat with the remaining balls.
Let the balls sit for 15 minutes to set the coating.
Put the balls in a 425 F (220 C) smoker or on a tray in a 425 F (220 C) oven. Cook for 15 minutes.
Brush with vegetable oil. Cook for another 15 minutes. Make sure the internal temperature is over 165 F (74 C).
Serve with Sweet Thai Chili Sauce.
The Verdict
These are an excellent appetizer or light lunch dish. The touch of heat from the jalapeno, the creaminess of the cheese mixture, the spiced breakfast sausage and the crispy crust go together so well!
I will be making this again!
The Old Fat Guy
Ingredients
- 600 grams ( 1 1/2 pound) bulk breakfast sausage
- 2 to 3 jalapenos
- 50 ml (1/4 cup) cream cheese
- 50 ml (1/4 cup) cheddar, grated
- 15 ml (1 tbsp) sriracha
- 150 ml (2/3 cup) milk
- 1 egg
- 175 ml (3/4 cup) flour
- 5 ml (1 tsp) BBQ Rub
- 3 ml (1/2 tsp) salt
- 3 ml (1/2 tsp) garlic powder
- 3 ml (1/2 tsp) onion powder
- Vegetable oil
Instructions
- Cut 12 slices of jalapeno about 3/8 inch (1 cm) thick.
- Remove the seeds and membranes from the slices.
- Mix the cream cheese and cheddar and push it into the sliced jalapenos.
- Form a walnut size piece of sausage into a ball and press it into a 1/4 inch (64 mm) disc.
- Put a jalapeno slice onto the patty and pull the sausage up around the sides.
- Put 1/4 inch (64 mm) of sausage over the slice and form it into a ball.
- Repeat with the remaining slices.
- Mix a flour dredge by mixing the flour, BBQ rub, salt, garlic powder and onion powder together.
- Mix an egg wash by mixing the sriraracha, milk, and egg together.
- Put a ball in the egg wash with your left hand and turn to coat. Put it in the flour dredge.
- Use your right hand to shovel flour over the ball and put it on a plate.
- Repeat with remaining balls.
- Dip a ball into the egg wash a second time and then coat it with a second layer of flour. Put it on a plate.
- Repeat with remaining balls.
- Put the balls in a 425 F (220 C) smoker or on a tray in a 425 F (220 C) oven.
- Cook for 15 minutes.
- Brush with oil and cook for another 15 minutes.
- Make sure the internal temperature is over 165 F (74 C).
- Serve with a Sweet Thai Chili Sauce.
