Texas Armadillo Eggs - cooking recipe

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)

Preparation

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!
Combine sausage, egg, and bread crumbs in a bowl.
Fill jalapenos with cream cheese, using a spoon or cake decorator with large tip.
Make small patties with the sausage mix; wrap one around each jalapeno, sealing it with your fingers.
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.
Serve with or without a salsa dip.