Rattlesnake Eggs

Kimberly S

By
@mathmomma

Our local butcher shop started making these delicious creations a while back. I prefer more cream cheese in mine (it helps to tame the spiciness), so I tried to make them myself. This is my yummy result. (WARNING: These are not for the faint of heart or tongue, and they are definitely NOT on a low cholesterol diet!)

If you want the tamer version (known as Armadillo Eggs), use only about 1/3 of a jalapeño in each, and leave off the black pepper.

Sometimes the Polish sausage isn't available. I will try this with regular pan sausage (like Jimmy Dean), and report back with my findings.


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Rating:

Comments:

Serves:

6

Prep:

1 Hr

Cook:

45 Min

Method:

Bake

Ingredients

3
jalapenos, fresh
2 lb
bulk polish sausage
6 oz
cream cheese
6 slice
bacon
paprika
freshly ground black pepper

Directions Step-By-Step

1
Cut off stem end of jalapeño; remove seeds. Cut peppers in half lengthwise. Stuff each jalapeño half with cream cheese, then freeze them for at least 30 minutes.
2
When you are ready to cook, encase each filled, frozen pepper half in one-sixth of the sausage, being certain to completely encase the cream cheese. Wrap each "egg" in a slice of bacon.
3
Generously sprinkle each "egg" with with paprika and freshly ground black pepper. Place in a baking dish (lined with foil, if desired, to aid clean-up) or on a broiling pan or on a grill.
4
Bake at 350 degrees F for 35 - 45 minutes. Remove to paper towels to drain excess grease before serving.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southwestern
Hashtags: #sausage, #spicy