Pig Shot Recipe
Little cups made with sausage coins wrapped in bacon and secured with a toothpick are filled with a delicious cream cheese filling and smoked until crisp! The perfect appetizer for backyard barbecues!
Servings 25 Pig Shots
Calories 151kcal
Equipment
- 1 Barbecue Smoker
Ingredients
- 1 large sausage link or 4 pack of 4-inch sausage cut into 1/4 inch coins
- 1 pound thick-cut bacon
- Toothpicks
- 8 oz. cream cheese room temperature
- 8 oz. pepperjack shredded
- 1 tbsp favorite barbecue seasoning
- 1/2 cup barbecue sauce
Instructions
- Cut the sausage into coins, there should be about 28 pieces.
- Lay the bacon on a cutting board and cut it in half directly down the middle.
- Wrap the bacon around the coins in a circle, securing through the base with a toothpick. Refrigerate until firm while you make the filling.
- Mix the cream cheese, shredded cheese, and barbecue rub in a bowl until smooth. Place in a piping bag or zip lock baggie for easy piping. (Filling can be done with a spoon as well!) Heating for 30 sec in the microwave helps create a smooth filling that goes in like whipped cream.
- Fill the cups and refrigerate for 30 minutes to help them set up. Place the finished cups on a wire rack atop a baking sheet and use this to transport them seamlessly from refrigerator to smoker, as well as to catch any filling that leaks out.
- Preheat your Barbecue Smoker to 250 degrees. Remove the cups from the refrigerator and place in the chamber closing the lid fully.
- Smoke for 1-1.5 hour, increase heat to 275 and sear the outside of the bacon which helps to crisp the cups.
- Glaze with barbecue sauce if desired and serve.
Nutrition
Serving: 12g | Calories: 151kcal | Carbohydrates: 3g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 262mg | Potassium: 69mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 0.03mg | Calcium: 79mg | Iron: 0.2mg