Just ran across these and wonder if anyone here has a favorite take. Based on an attempt years ago to make scotch eggs, I am leary about coating anything in ground sausage, but the bacon wrap no doubt helps hold the shape.
(These are in the jalapeño popper family: cheese-stuffed jalapeño wrapped in pork sausage and then two strips of bacon, held together with toothpicks.)

The armadillo eggs that I make (it's been a while) I buy the biggest jalapenos I can find. With the stem side up, I cut sliver out length-wise enough to scrape out the seeds & veins. I stuff with cooked hot breakfast sausage mixed with cheese. Put the jalapeno slice back on & then bacon wrap. Ready for grill. Lottsa trouble but really GOOD!

The last ones I did were shrimp and cream cheese stuffed avocados!!

I have NOT tried encasing a jalapeno with sausage, then wrap in bacon but have seen it done.

I just made up a bunch (18 large jalapenos) this past weekend for family coming into town. I took 1 lb breakfast sausage (raw), 1 package cream cheese, about 3/4 package of Mexican blend shredded cheese, a heavy dose of SPGO seasoning, about 1/2 cup of Sweet Baby Rays original BBQ sauce, mixed in our KitchenAide mixer using a dough hook until completely blended. Cut the peppers in half lengthwise, deseed and devein, rinsed in water. stuff the pepper half with the mixture, then completely wrap with thin cut bacon, onto an aluminum foil lined cookie sheet, sprinkle with a bit more seasoning. Into a 400° oven for about 25-28 minutes (until bacon is basically done), remote and lightly coat with same BBQ sauce, back in the oven for 5-6 more minutes to glaze. Internal temp should be 160° or higher (to insure the sausage is cooked). Everybody loves them!

You guys need to put a little bit of old bay on your bacon before cooking - and once your peppers are done lightly drizzle some honey on them (more so the honey than anything else) - doesn't matter if its your run of the mill cream cheese stuffed jalapenos to the more involved stuff you guys are talking about.

Thank me later.

I used to make and sell what we call Armadillo Eggs in my full-service meat case.

Jalapeno (hollowed out) stuffed with sharp cheddar cheese and then wrapped with breakfast sausage.

Tenderize a BNLS SNLS chicken breast and then wrap it around the breakfast sausage that is wrapped around the Jalapeno.

Finally...... Wrap bacon around the chicken breast.

They were a pain in the a$$ to make.

Things turned out pretty creditable. I doid not take the suggested final step of mopping with BBQ sauce and putting them back in for 10 minutes at 400. Might try that next time.

Hot diggity dog, I need one a dem!!!

You could climb Mt. Everest with a 12 pack of those

Made these bad boys last night....pretty darn good. Lots of work and a bit of a "novelty" but definitely something different. No plans to make too often but will for a cook-out, tailgate or other group function down the road.