Description
Smoky, bacon wrapped sausage stuffed with a cheesy filling.
Ingredients
1 package of bacon, cut in half
1 pound fo sausage or kielbasa (I used kielbasa)
8 oz. cream cheese
1 cup grated cheese (I used a three cheese blend)
rub of choice
BBQ sauce of choice optional (I didn’t use any)
toothpicks (optional but helpful)
Instructions
In a bowl, mix together cream cheese, grated cheese and 1/2 tbsp rub of your choice (I used Hardcore Carnivore Red).
Cut the bacon slices in half.
Cut the sausage links into 1/2″ slices.
Wrap the bacon around the sausage slice using a toothpick to secure it in place. Once you’ve done this, you should have a little “cup” created by the sausage bottom and bacon sides.
Fill the “cups” with cream cheese mixture until just under the top slice of bacon.
Sprinkle pig shots with seasoning rub.
Brush on BBQ sauce, if using.
Heat smoker to 225-250 degrees (or oven to 400 degrees).
Put pig shots on smoker (or in oven) until the bacon is done and crispy to your liking.
Notes
If you’re finding the bacon/sausage cups difficult to deal with, you can put them in the fridge for 20 minutes or so. This helps make the bacon a little bit harder and easier to move into different positions.
Use toothpicks to hold the bacon in place around the piece of sausage. You might need to use more than one.
You can spoon the cream cheese mixture into the cups but here’s a helpful tip: it is easier to put the mixture into a plastic bag, cut the corner a little bit and then use the bag to pipe the mixture into the bacon “cups”. This can also be less messy.
I like to smoke these on a pizza pan to make it easier to get a bunch of them on at once. You could also put these directly on the grate
You can put these individually directly on the grate but I like to smoke these on a pizza pan to make it easier to get a bunch of them on at once.