Short description
I’m excited to share a bold and spicy appetizer that’s wrapped in sausage and smoked to perfection—these Armadillo Eggs are creamy, savory, and unforgettable. Despite the name, they’re not eggs at all—they’re jalapeños stuffed with cheese and wrapped in hot sausage, then smoked until golden and juicy.
Why You’ll Love This Recipe
I love how this recipe layers flavor: creamy cream cheese mixed with sharp cheddar, fiery jalapeño, and smoky sausage all in one bite. The sausage forms a crisp, caramelized exterior with barbecue sauce adding a sticky, sweet finish. They’re made ahead and smoke beautifully, so they’re perfect for BBQs, parties, or even as a bold main dish.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 oz. cream cheese, softened
3 oz. sharp Cheddar cheese, shredded (about ¾ cup)
10 medium jalapeños (about 1 oz each), halved with seeds and membranes removed
2 lb. hot Italian sausage, casings removed
1 Tbsp. barbecue seasoning
½ cup barbecue sauce, plus extra for serving
Charcoal briquettes and cherry wood chunks for smoking
directions
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I stir together the cream cheese and shredded Cheddar in a bowl.
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I spoon about 2 teaspoons of the cheese mixture into each jalapeño half, then press the halves back together.
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I slice each stuffed jalapeño crosswise into three 1-inch pieces.
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I divide the sausage into 30 balls (about 1 oz or 1 heaping tablespoon each). I flatten each into a ¼-inch disc, place a jalapeño piece in the center, wrap the sausage fully around it, and roll into a smooth ball.
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I sprinkle barbecue seasoning on all sides of the sausage balls, then refrigerate for about 30 minutes until they firm up.
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I light the grill: bottom vent fully open, charcoal lit until gray ash, coals pushed to one side with cherry wood chunks scattered over them. I oil the top grate and set it in place.
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I brush the sausage balls with barbecue sauce, place them on the cool side of the grill (away from direct coals), and smoke, covered, at 275–300°F for 45–60 minutes until the internal temperature reaches 160°F.
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Finally, I transfer them to a platter and serve with extra barbecue sauce.
Servings and timing
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Serves: 10 people (about 30 pieces)
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Active time: 1 hour 5 minutes
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Total time: 2 hours 5 minutes (including chilling and smoking)
Variations
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I substitute pepper Jack for Cheddar when I want a cheesier kick.
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I add chopped herbs like cilantro or parsley to the cheese mixture for freshness.
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I can bake them instead of smoking: I arrange them on a baking sheet and bake at 325°F for about 25 minutes, checking for an internal temperature of 160°F.
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I sometimes mix a touch of garlic powder or onion powder into the cream cheese for extra depth.
storage/reheating
I let leftovers cool completely, then store them in an airtight container in the fridge for up to three days. When reheating, I prefer using an air fryer or oven to keep the sausage crisp. I reheat at moderate heat until warmed through and the exterior is nicely firm again.
FAQs
What kind of sausage should I use?
I use hot Italian sausage because it gives great flavor and a good amount of spice. Just make sure to remove the casing before using.
Can I make these without smoking?
Yes, I can bake them in a 325°F oven for about 25 minutes until they’re fully cooked and the sausage reaches 160°F inside.
How spicy are they?
These have a moderate heat level. The jalapeños provide a kick, but I can remove more of the membrane and veins if I want them milder.
Can I prepare them ahead of time?
Absolutely. I like to prep the stuffed jalapeños and even wrap them in sausage the day before, then refrigerate until ready to smoke or bake.
Can I freeze leftovers?
Yes, I freeze them after they’ve cooled completely. When I want to enjoy them again, I thaw in the fridge and reheat in the oven or air fryer until hot and crisp.
Conclusion
I love how these Armadillo Eggs bring together creamy cheese, spicy jalapeño, and smoky sausage in one bold bite. They’re crowd-pleasing, make-ahead friendly, and perfect for grilling season or game-day gatherings. When I want a snack with serious flavor, these never disappoint.
Print
Armadillo Eggs
- Total Time: 2 hours 5 minutes
- Yield: 30 pieces (serves 10)
Description
Armadillo Eggs are a bold, smoky appetizer made with cheese-stuffed jalapeños wrapped in spicy sausage and smoked to juicy perfection. They’re spicy, savory, and totally irresistible, ideal for BBQs, parties, or game day.
Ingredients
6 oz. cream cheese, softened
3 oz. sharp Cheddar cheese, shredded (about ¾ cup)
10 medium jalapeños, halved with seeds and membranes removed
2 lb. hot Italian sausage, casings removed
1 Tbsp. barbecue seasoning
½ cup barbecue sauce, plus extra for serving
Charcoal briquettes and cherry wood chunks for smoking
Instructions
- Stir together cream cheese and Cheddar in a bowl.
- Spoon 2 tsp of cheese mixture into each jalapeño half and press the halves together.
- Slice each stuffed jalapeño into three 1-inch pieces.
- Divide sausage into 30 balls (about 1 oz each), flatten into discs, place a jalapeño piece in the center, and wrap with sausage. Roll into smooth balls.
- Sprinkle barbecue seasoning on sausage balls and refrigerate for 30 minutes to firm.
- Prepare grill for indirect heat: fully open bottom vent, light charcoal, place coals to one side, and scatter cherry wood chunks on top.
- Oil grill grate and set in place. Brush sausage balls with barbecue sauce.
- Smoke on the cool side of grill at 275–300°F for 45–60 minutes, or until internal temperature reaches 160°F.
- Transfer to platter and serve with extra barbecue sauce.
Notes
- Substitute pepper Jack for Cheddar for more heat.
- Add chopped herbs like cilantro to the cheese mixture.
- Can be baked at 325°F for 25 minutes if no smoker is available.
- Add garlic or onion powder to the cheese for extra flavor.
- Prep Time: 1 hour 5 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 3 pieces
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 60mg
