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  • Writer's picturecinfulkitchen

Pig Shots (Party Appetizer)

I know what you're thinking, what the heck are 'Pig Shots'? Well let me just say, these are tasty lil' fellers. What better way to enjoy these than on Sunday Funday for NFL Football watching.


PIG SHOTS APPETIZER



INGREDIENTS

· 1 package of Smoked Sausage (I used Turkey Sausage)

· 1 16oz package of Bacon (cut in half)

· 1 8oz Block of Cream Cheese (softened)

· 1 cup of Shredded Cheese, smidge more for garnish

· 1 Jalapeno (seeded & diced finely)

· 1 tsp Minced garlic

· ½ tsp of Garlic Salt

· ½ tsp of Ground Black Pepper

· Toothpicks


INSTRUCTIONS



1. Line a baking sheet with parchment paper (or silpat). Cut the sausage into 1/2” pieces. Slice the strips of bacon in half. Using the cut bacon, wrap it around the bottom of the sausage and secure using a toothpick. It may take more than one to ensure it’s held in place.


2. In a small bowl, add in cream cheese, jalapeno, garlic, garlic salt and pepper. I mixed using a hand mixer to get it combined quicker, but this step is not necessary. A spoon will work just fine.



3. When the cream cheese mixture is fully combined, it’s time to assemble into the sausage & bacon ‘shot glasses’. I put the mixture into a plastic piping bag to make it easier. You could use a zip top bag as well. Fill each ‘shot glass’ with the cream cheese and top with a bit of shredded cheese.



4. While the oven is pre-heating to 400-degree F, place the ‘shot glasses’ in the fridge to cool for about 15-20 mins. Once they have cooled, I dusted the sides of the bacon with my homemade BBQ rub (link here!) for an extra kick of flavor.



5. Bake for 25-30 minutes until the bacon is crisp, and the cheese on top has melted. Let cool on a wire rack for about 10 minutes before serving as the filling will be lava!


6. Enjoy!





Notes:

· Thick cut bacon works best to hold it’s shape and the filling in place.

· Can sub out BBQ rub for BBQ sauce.

· These can be made in the smoker, cook time will vary, but is about 2 hours on 150-275F.

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