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 Premium Charcoal
- Pork Sausage
- Cream Cheese
- Pork Rinds
- Your Favorite Rub
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.
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.
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.
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.
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.
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.
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.
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.
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.