One of my all-time favorite appetizers is the smoked armadillo eggs and I am going to show you how to do them in 3 different ways.
Perfect for serving while you’re waiting on the ribs, brisket, or pork shoulder to get done and folks will go nuts when they bite into it and realize that the inside is hot and creamy and oozes out with every bite.
These are usually served as appetizers but are robust enough to also serve as a main course with a couple of sides if you’d like to. Goes great with eggs and toast for a breakfast your guests will be talking about for years to come!
Try the Recipes for My Rub and Sauce..
Smoked Armadillo Eggs Made 3 Ways
I’ll show you how to do the traditional smoked armadillo egg then give you a couple of other alternate ways to do them to mix things up. I usually do several of each style.
Making the Stuffing
Start out by making the mixture for the stuffing.
Combine 8 ounces of cream cheese with about 3/4 cup of shredded cheddar cheese. You can use more cheddar if you want it to be more cheesy.
Stir in about a tablespoon of my rub to give it that kick that you expect and just the right amount of seasoning.
Preparing the Jalapenos
- 8-10 jalapenos
Cut the stem off of the jalapenos, slice them in half lengthwise then remove the seeds and ribs.
Version 1: Stuffed Jalapeno Wrapped in Sausage
- Cream cheese mixture
- Cleaned and seeded jalapenos
- 1 lb of ground breakfast sausage, spicy
- Jeff’s rub (purchase the recipe here)
Stuff about a teaspoon or so of the cream cheese mixture into the hollow of each pepper
Press 1 pound of the sausage out onto a non-stick surface
Lay one of the stuffed jalapenos onto the sausage and lightly cut a piece of the sausage big enough to wrap around the jalapeno.
Wrap the sausage around the jalapeno forming it into an egg shape as you go.
Roll the eggs in a plate of my rub making sure they are well coated on the outside.
Version 2: Diced Jalapeno Mixed with the Cream Cheese (my personal favorite)
Dice about 1 cup of the jalapeno.
Mix the diced jalapeno in with the 8 ounces of cream cheese, 3/4 cup of cheddar and 1 tablespoon of my rub. Feel free to adjust the amount of jalapeno according to your preference.
Form a bit of the mixture into something sort of golf ball sized. Place the ball on one edge of the pressed out sausage. Cut enough sausage to wrap around the ball.
Wrap the sausage around the ball of mixture and form it into an egg shape.
Roll the armadillo eggs in a plate of my rub making sure they are well coated on the outside.
Version 3: Scotch Eggs
This version does not use the cream cheese but is a hard boiled egg wrapped in sausage.
Flatten out the sausage onto a non-stick surface until it is 1/8 to 3/16 of an inch thick and lay the egg on the sausage. Cut enough sausage to wrap around the egg.
Wrap the sausage around the egg.
Roll the scotch armadillo eggs in a plate of my rub making sure they are well coated on the outside.
Prepare the Smoker for Cooking
These do best at about 225 degrees with plenty of smoke the entire time you are cooking. Set up your smoker and get it preheated so that it is maintaining the optimum temperature.
Smoking the Armadillo Eggs
Once your smoker is purring along at 225 degrees F, place the armadillo eggs directly on the grate or use a Bradley rack directly on the grate.
Make sure the smoker maintains this temperature for about 1 to 1.5 hours depending on the thickness of your sausage and keep the smoke going for the entire time for best flavor.
I used hickory but there are a great many types of wood that go well with these including but not limited to mesquite, pecan, cherry, apple and almost any fruit wood.
You are looking for the sausage to reach 165 degrees but due to the way these are made it is almost impossible to get a good read on the actual temperature of the sausage wrapped around these eggs.
Once the eggs reach a medium to dark brown, they are finished and ready to eat.
You will also hear the sausage sizzling.
Stuffed jalapeno version finished
Diced jalapeno version finished
Scotch egg version finished
Try Jeff’s Recipes for Rub and Sauce
You and I both know that there are a lot of rub and sauce recipes out there and I recommend you try as many different ones as you can but I have a couple of recipes that I personally and painstakingly came up with over the course of about 6 years that I’d love for you to try.
I sell these recipes to help cover the cost of producing the newsletter, to provide hosting for the website, the research and development of new recipes, the service charges for automating the newsletter to more than 200k subscribers, and everything else that we do here to promote the learning of how to smoke meat.
You will find that my rub recipe and sauce recipe are extremely unique, better than anything you ever tasted and if your tastebuds don’t go incredibly nuts over them, I’ll buy them back.
I am very confident that you’ll love them and you’ll not only end up with a couple of wonderful recipes, you’ll feel really good that you helped to support what we do here at smoking-meat.com in teaching the wonderful art of smoking meat.
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“Tried the rub on Pork Country Style Ribs and it was a raving success. I received so many compliments it was embarrassing. Definitely will be using it again and again”
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“Smoked pork butt, ribs and chicken, delicious rub, sauce is over the top!”
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