Description
Armadillo Eggs are a delicious smoky appetizer featuring spicy jalapeños stuffed with cream cheese and cheddar, wrapped in seasoned Italian sausage, and smoked to perfection. Perfect for parties and gatherings, these savory bites combine creamy, spicy, and smoky flavors in every bite.
Ingredients
Scale
Cheese Filling
- 6 oz. cream cheese, softened
- 3 oz. sharp Cheddar cheese, shredded (about ¾ cup)
Jalapeños
- 10 medium jalapeños, halved with seeds and membranes removed
Sausage Wrapping
- 2 lb. hot Italian sausage, casings removed
- 1 Tbsp. barbecue seasoning
- ½ cup barbecue sauce, plus extra for serving
Smoking Materials
- Charcoal briquettes and cherry wood chunks for smoking
Instructions
- Prepare Cheese Mixture: In a bowl, stir together the softened cream cheese and shredded sharp cheddar cheese until well combined and smooth.
- Stuff Jalapeños: Spoon about 2 teaspoons of the cheese mixture into each jalapeño half. Press the halves together carefully to enclose the filling.
- Slice Jalapeños: Cut each stuffed jalapeño into three roughly 1-inch wide pieces, making bite-sized segments.
- Form Sausage Balls: Divide the sausage meat into 30 equal portions, about 1 ounce each. Flatten each portion into a disc, place a jalapeño piece in the center, and wrap the sausage around it. Roll into smooth balls ensuring the jalapeño is completely enclosed.
- Season and Chill: Sprinkle each sausage ball with barbecue seasoning. Place them in the refrigerator and chill for 30 minutes to firm up before smoking.
- Prepare Grill for Smoking: Set up the grill for indirect heat by fully opening the bottom vent. Light charcoal and pile the coals on one side. Scatter cherry wood chunks on top of the coals for added smoky flavor.
- Prepare Grill Grate and Coat Sausage Balls: Oil the grill grate to prevent sticking and set it in place over the indirect heat side. Brush each sausage ball with barbecue sauce to add flavor and moisture.
- Smoke Sausage Balls: Place the sausage balls on the cool side of the grill, away from the coals, and smoke at a temperature between 275–300°F. Cook for 45–60 minutes or until the internal temperature reaches 160°F using a meat thermometer.
- Serve: Transfer the smoked Armadillo Eggs to a serving platter and serve warm with extra barbecue sauce on the side for dipping.
Notes
- Removing seeds and membranes from jalapeños significantly reduces the heat, but adjust according to your spice tolerance.
- Use a reliable meat thermometer to ensure sausage balls reach a safe internal temperature of 160°F.
- Cherry wood chunks provide a mild, fruity smoke perfect for enhancing the flavor of the sausages and cheese filling.
- These can also be cooked in a smoker or a charcoal grill set up for indirect heat if a dedicated smoker is unavailable.
- Let the sausage balls chill before smoking to help maintain their shape during cooking.
