THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE POLICY FOR MORE INFORMATION.
Smoked Armadillo Eggs…Otherwise Known as Spicy, Cheesy Sausage Bombs!
By Jennifer Spears
We’ve been smoking our own meat for years, but only recently heard of smoked armadillo eggs. They are amazing…but they don’t contain eggs! I guess the name comes from the shape.
Our jalapeno harvest was crazy this year, so we’ve had plenty of homemade poppers. Basically, making smoked armadillo eggs turns our beloved poppers into a main dish! No complaints here…we like it hot!
It is also a simple recipe, needing only four ingredients and time.
I had a terrible experience with jalapenos a few years ago, and I’ve since learned how to handle them safely. Please read about my experience here and learn from my mistakes. I wouldn’t wish burned hands on anyone…it was awful!
This recipe is really easy.
First, mix softened cream cheese and grated cheddar cheese 50/50.
SAFELY, wearing rubber gloves, cut and seed several fresh jalapenos. Avoid touching your face during this process.
I recommend removing your first set of gloves once they are seeded and washing your hands with blue Dawn dish soap in COLD water. It seems to remove any residual oils that may have gotten on your wrists and down your gloves.
Using a new, clean set of rubber gloves, fill each jalapeno half with your cheese mixture.
Now, you can wrap each jalapeno half with sausage. We used hot Italian sausage, but depending on how hot you like it, mild or sweet Italian sausage can be used.
Now they are ready to smoke!
We use a home smoker. We’ve had the same one for several years and are never disappointed by how the meat comes out.
If you do not have a smoker, they can be baked in the oven…
…but you’ll lose that awesome real smoke flavor! Seriously…try smoking meat!
We used hickory chips and applied two rounds of smoke. After that, it was pretty obvious that they were done. The cheese was melted and oozing out of a few of them, but we still double checked the internal temperature, making sure that it was 160 degrees.
I just wish that I could properly express how great they smelled! If you have never smoked meat…you just don’t know what you are missing!
We ate these plain to keep our carbs lower for the day, but they would also make a delicious sandwich.