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Sneak Peek: NEW Recipe - Armadillo Eggs

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    Sneak Peek: NEW Recipe - Armadillo Eggs

    Enjoy a sneak peek at this recipe for Armadillo Eggs by my good friend and cookbook author, Bill Gillespie. These cheese-stuffed, bacon-wrapped sausage appetizers are perfect for tailgating, backyard cookouts, and more.

    LINK: https://amazingribs.com/armadillo-eggs/
    Attached Files

    #2
    I so have to try this. The looks, concept, the goods look enticing & fun. Make a batch & take em over somebodies house & watch em revel.
    Last edited by FireMan; September 15, 2022, 05:49 AM.

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      I like the new avatar!

      Kathryn

    #3
    This looks yummy. Must try this soon. I wonder if they can be made and smoked ahead of time and then just reheated?

    Kathryn

    Comment


    • Dadof3Illinois
      Dadof3Illinois commented
      Editing a comment
      We do these a couple times a year. Our last super bowl party I made them the day before then gave them a quick dunk in the deep fryer to heat them up and get the bacon crisp..

    #4
    I like these better than ABTs, especially with a good quality sausage. Good job Clint.

    Comment


      #5
      Absolutely! I make these pretty regular. Love 'em!

      As a side note, they make a great breakfast taco the next morning when you slice 'em into medallions, heat 'em in the microwave and throw 'em in a tortilla with some shredded cheese!

      Comment


      • FireMan
        FireMan commented
        Editing a comment
        Brkfst taco for the win!

      #6
      I've never done these with quartered jalapenos before. I typically core them, stuff them and wrap them. Keeps the pepper more on the crunchy side, which I like.

      Comment


      • DogFaced PonySoldier
        DogFaced PonySoldier commented
        Editing a comment
        I slice mine in half top to bottom, or I cut off 1/3 side that way. Leave the stem for some so I know which ones I left the seeds & rib in and will be hotter. The stem sticks out of the top of the sausage ball, works well. I love these things.

      #7
      These look great, will have to try them soon.

      Comment


        #8
        Wow

        Comment


          #9
          Do look very appetising, with quite the ingredients list. I'll definitely try them but will have to sub out some of the sausage types.

          Comment


          • DogFaced PonySoldier
            DogFaced PonySoldier commented
            Editing a comment
            I typically just use breakfast sausage alone. Hot, if it's up to me, or a mix of hot & mild if The Wife is paying too close attention... lol.

          • holehogg
            holehogg commented
            Editing a comment
            DogFaced PonySoldier was thinking using pork bangers and chorizo. Fortunately we all do "Hot" here so that's not a problem just can't recall seeing any "Hot" sausage these parts. Lots of "boerewors" and some.

          #10
          Been making them for years, but we batter fry them jokers in cornbread batter after bacon is done! This version looks good.

          Comment


            #11
            This looks delicious! I may try these but riff a little with it. I have some home made venison sausage that I may sub and also try a honey/sriracha glaze on them…….

            Comment


            • texastweeter
              texastweeter commented
              Editing a comment
              Venison makes everything mo better

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