rattlesnake eggs
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
1 Hr
cook time
45 Min
method
Bake
Ingredients For rattlesnake eggs
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3jalapenos, fresh
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2 lbbulk polish sausage
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6 ozcream cheese
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6 slicebacon
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paprika
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freshly ground black pepper
How To Make rattlesnake eggs
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1Cut 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.
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2When 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.
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3Generously 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.
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4Bake at 350 degrees F for 35 - 45 minutes. Remove to paper towels to drain excess grease before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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