Armadillo Egg
A great recipe that brings a different flare of flavor that everyone will enjoy.


1½ pounds Omega-3 pork sausage or Grass-Fed Beef or Buffalo sausage
10 slices Omega-3 Pork bacon not thick-cut
6-8 jalapeños medium sized
½ c cream cheese at room temperature
1 c Grass-Fed shredded cheddar cheese
1 tsp garlic powder
3 Tbsp. smoked paprika
1 Tbsp. Bad Byron's Butt Rub® barbeque seasoning
Kosher salt & pepper to taste
1 c your favorite sugar-free BBQ sauce for glazing


1. Preheat the oven to 400° F. Line baking pan with parchment paper and set aside.
2. In a medium bowl combine cream cheese, cheddar cheese, garlic powder, Butt Rub and pinch of smoked paprika. Mix together throughly.
3. Place sausage in a bowl and knead it with your hands. Add spices if necessary or as desired. Divide the meat into six to eight equal portions.
4. Make the cheese filling. Combine the cream cheese, shredded cheddar, garlic powder, and smoked paprika, and Butt Rub.
5. Stuffing the jalapenos: Cut off the stemmed end of the jalapeno and then remove the inside membranes and seeds.
6. To soften the jalapeños either grill till tender or boil till tender.
7. Stuff the cheese filling into the hollow centers of each jalapeño.
8. Wrap the sausage around each jalapeño, making sure to cover it completely. Sprinkle paprika on top.
9. Place Armadillo Eggs on a baking sheet ready to bake.
10. Then wrap two pieces of bacon around each Armadillo Egg. Secure with a toothpick.
11. Bake for 25 to 30 minutes. After 25 minutes broil on high untill bacon is crispy. Then coat generously with your favorite sugar free BBQ sauce and bake for an additional five minutes.

Cool for five to 20 minutes and serve with extra BBQ sauce and your favorite side.


Submitted by Sandra Slanker