RATTLESNAKE EGGS
Our local butcher shop started making these delicious creations a while back. I prefer more cream cheese in mine (it helps to tame the spiciness), so I tried to make them myself. This is my yummy result. (WARNING: These are not for the faint of heart or tongue, and they are definitely NOT on a low cholesterol diet!) If you...
Provided by Kimberly S
Categories Pork
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Cut off stem end of jalapeño; remove seeds. Cut peppers in half lengthwise. Stuff each jalapeño half with cream cheese, then freeze them for at least 30 minutes.
- 2. When you are ready to cook, encase each filled, frozen pepper half in one-sixth of the sausage, being certain to completely encase the cream cheese. Wrap each "egg" in a slice of bacon.
- 3. Generously sprinkle each "egg" with with paprika and freshly ground black pepper. Place in a baking dish (lined with foil, if desired, to aid clean-up) or on a broiling pan or on a grill.
- 4. Bake at 350 degrees F for 35 - 45 minutes. Remove to paper towels to drain excess grease before serving.
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