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Armadillo Eggs (Sausage Wrapped Cheese Filled Jalapeños)
TUESDAY 12.12.2017

Armadillo Eggs! 

This is one of our favorite tailgate recipes and is always a crowd pleaser.  We have a little bit of everything in this one from sweet to salty to spicy and even a little crunchy.  It’s a winner for sure and will leave your guests wanting more.



Fogo Charcoal, Vortex, Big green egg, Armadillo Eggs
Fire your grill or smoker up to about 250 - 275 degrees using FOGO Premium Lump.  Toss on a few chunks of apple or pecan wood and get the smoke rolling.   While the pit is heating up, cut your jalapeños in half and remove the seeds.  If you like your jalapeños hot, leave the white pith or ribs in.  This is where the heat comes from. As you can see from the pic below, We left some of the white pith in.  We prefer ours hot.
Fogo Charcoal, Vortex, Big green egg, Armadillo Eggs
Once your jalapeños are ready, start filling with your cream cheese. We like either jalapeño flavored or pineapple flavored. The sweetness of the pineapple cream cheese goes great with the spicy sausage and jalapeño combo.
Fogo Charcoal, Vortex, Big green egg, Armadillo Eggs
Once stuffed, put the other half of the jalapeño on top and close em up. It’s ok if you overstuff em, we are going to wrap these in some tasty breakfast sausage in a second.
Fogo Charcoal, Vortex, Big green egg, Armadillo Eggs
Once they are enclosed and you’ve licked the cream cheese off the side of each jalapeño, it’s time to wrap em.  We can usually get about 6 Armadillo Eggs from 1 lb of breakfast sausage. We used large jalapeños in this batch.
Fogo Charcoal, Vortex, Big green egg, Armadillo Eggs
Once they are wrapped up and sealed tight, season each egg with some Stubbs Pork Rub. Once they are seasoned, it’s time to roll them in something crispy. We have used panko bread crumbs before and they work fine. We love the flavor of spicy pork rinds and just happened to have a bag in the panty, so we went with this. Crush them and start rolling the eggs in the crunchy-porky goodness.
Fogo Charcoal, Vortex, Big green egg, Armadillo Eggs
If you don’t have anything crunchy, just leave them as is. They are still great without the crispy exterior.  Now that they are coated, place them on the hot smoker immediately. Do not let them sit in the pork rinds too long or they will get a little soggy. We want that crunch at the end. As you can see for the pic below, we rolled half in the pork rinds and left half-naked. The pork rind coated eggs were definitely better.
Fogo Charcoal, Vortex, Big green egg, Armadillo Eggs
After about 45 minutes, they start to darken and get a little “sweaty”. We are not looking for an internal temp as much as we are a crunchy sausage ball. After about an hour, they look like this and are done. You can brush them with maple syrup if you’d like or leave them as is. Remove them from the heat and let rest for a few minute. The interior is like hot cheesy lava, so be careful.
Fogo Charcoal, Vortex, Big green egg, Armadillo Eggs
After they have a cooled a little, slice in half and enjoy. These are perfect for tailgates as they can be assembled ahead of time and just tossed on a few hours before kickoff.
Fogo Charcoal, Vortex, Big green egg, Armadillo Eggs
We’ve had friends dip these in everything you could imagine. Queso dip, ranch dressing, maple syrup, honey mustard or blue cheese will all work with this combo of yumminess.
Fogo Charcoal, Vortex, Big green egg, Armadillo Eggs


  • Great recipe I just think it would taste better with a Buckeye leaf placemat! Just kidding I love your charcoal tried it for the first time and won’t go back to my Old stand by!

    Tim Jones on

  • I’m doy a keto diet do you have anything on carbs sugar etc. I think it will be fine

    Paul on

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★ Reviews

Let customers speak for us

4633 reviews

Easy to use. Just one gets the fire going.

As good as lump charcoal gets

I have used many brands of lump charcoal and I keep coming back to Fogo. It has a great flavor and long burn times when smoking.

Consistent Quality

I have tried practically every lump charcoal. I am partial to larger pieces as they last longer and maintain heat better. Fogo consistently delivers the best charcoal with the least amount of wasted smaller pieces and dust.
While Fogo is more expensive than most competitors it simply lasts longer. I find that I can reuse it more often than other brands’ charcoal. So over the course of using the entire bag my average cost per use is less than other charcoal.
Lastly, I like the quality of their bag and most importantly the quality of the burn. There is no chemical smells or flavors imparted in the meat.
Keep it up, FOGO! I love your product and will continue my loyalty as long as you continue to deliver superior charcoal. Now, off to smell some smoke and drink a nice bourbon (neat)!

Great stuff!

Tried this for the first time recently and was pleasantly surprised. Like the ad says, lights fast and burns hot. It does impart a nice smokey flavor. It can also be for low and slow cooks. Will definitely buy again. Used in kamado and kettle grills.

Love this stuff!

Works great for all kinds of cooks. Consistently sized chunks. This is some of my favorite charcoal and I make sure that I always have some on hand. I recommend it to everyone that comes over or tries the food! We use it in our kamado and two kettle grills.