Armadillo Eggs

These armadillo eggs are one of the best ideas I've seen recently. Spicy bratwurst sausage is molded around a jalapeño pepper stuffed with cream cheese to form an egg.
  • 12 jalapeño peppers
  • 1 package (8 ounces) cream cheese, softened
  • Wilton Golden Yellow paste food coloring (or yellow food coloring)
  • 3 pounds spicy bratwurst sausage, casings removed
  • 17th Street Special All-Purpose Dressing, optional

Cut the stem ends off the jalapeños and use a small knife to cut the seeds out. Keep the peppers whole.

Put the cream cheese into a small bowl and use a toothpick to add a tiny bit of the paste food coloring (this paste is very concentrated, so a little goes a long way). Mix the coloring thoroughly into the cream cheese. Add more, if you need it, to achieve a bright golden color, like the yolk of an egg.

Transfer the cream cheese to a pastry bag fitted with a wide tip and pipe the cheese into the jalapeños. (You can make your own pastry bag by using a small zippered plastic bag and snipping off one corner.)

Divide the sausage into 12 pieces. Flatten each piece into a disk, place a filled jalapeño in the center, and wrap the sausage around it, pressing the edges to seal. Form the sausage into the shape of a large egg.

Smoke for 1 1/2 hours at 250 degrees.

Slice to serve. The slices will resemble sliced hard-cooked eggs, with the colored cream cheese looking like the yolk. Serve with the dressing, if desired.

  • SERVES 12 TO 18
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