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Armadillo egg question

Doing these for the first time today for friends coming over for football Saturday. My concern is how heavily I should cover the peppers with sausage. I assume there will be quite a bit of shrinkage. Also do y’all use an egg as a binder? Thanks for the help!

If we ever forget that we are One Nation Under God, then we will be a nation gone under.

Ronald Reagan

Comments

  • lousubcaplousubcap Posts: 24,407

    Armadillo eggs: I plan for a pound of hot sausage to completely cover 4-6 jalas depending on the size of the pepper.  I get a good layer (never assessed thickness) of the sausage around each pepper but have not seen much shrinkage.  I do not use a binder.

    Here's something I do to soften up the pepper before stuffing them: I  cook the cored out jalas at around 350*F for 10 minutes in a toaster oven before loading up.

    I then cook them indirect at around 350*F til an internal temperature of 160-170*F.  FWIW-

    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Photo EggPhoto Egg Posts: 11,164
    lousubcap said:

    Armadillo eggs: I plan for a pound of hot sausage to completely cover 4-6 jalas depending on the size of the pepper.  I get a good layer (never assessed thickness) of the sausage around each pepper but have not seen much shrinkage.  I do not use a binder.

    Here's something I do to soften up the pepper before stuffing them: I  cook the cored out jalas at around 350*F for 10 minutes in a toaster oven before loading up.

    I then cook them indirect at around 350*F til an internal temperature of 160-170*F.  FWIW-

    As always…solid advice!
    Thank you,
    Darian

    Galveston Texas
  • DawgtiredDawgtired Posts: 528
    I used pimento cheese and it basically ran onto the plate when I sliced the eggs. Better cheese to use next time?

    If we ever forget that we are One Nation Under God, then we will be a nation gone under.

    Ronald Reagan

  • lousubcaplousubcap Posts: 24,407
    I use pepper jack or habanero cheese when I can find it mixed with chorizo as the filling.  Never have experienced that.  FWIW-  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Have never before heard of these but am now tempted to give them a go. Thanks for sharing. The hard part is remembering to circle back to these great threads when pulling the trigger on a cook. 
  • loco_engrloco_engr Posts: 4,979
    curious if freezing the cheese slices before it hits the smoker might help . . .
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
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    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
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