Texas Armadillo Eggs

This is a wonderful appetizer. The flavors of Jalapeno, pork sausage, and cream cheese make mouths water. My family loves this, and begs for it on every holiday.

• Ready In: 1 hr
• Serves: 20

Ingredients

• 20  whole  pickled jalapeno peppers (I use a large can of San Marcos brand, you can also use fresh jalapenos, steamed for a few minutes)
• 1  lb pork sausage (I use Hot Pork Sausage from Owens)
• 1  cup  breadcrumbs
• 1  egg
• 1 (8 ounce) container  soft cream cheese (I use non-fat)

Directions

1. Cut off stems of jalapenos; using a knife and scooping action, remove all seeds and ridges. Rinse well; be sure you have all the seeds out!
2. Combine sausage, egg, and bread crumbs in a bowl.
3. Fill jalapenos with cream cheese, using a spoon or cake decorator with large tip.
4. Make small patties with the sausage mix; wrap one around each jalapeno, sealing it with your fingers.
5. Place on cookie sheet; bake in over at 350 degrees for 20-30 minutes. Let cool, cut in half across the middle. Makes 40 Jalapeno eggs.
6. Serve with or without a salsa dip.