Rattlesnake Eggs

Kimberly S


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.


★★★★★ 1 vote

1 Hr
45 Min


How to Make Rattlesnake Eggs


  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.

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About Rattlesnake Eggs

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

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