Last week I was going to a housewarming party and was asked to bring some kind of appetizer, so I decided to try something that I’ve seen on a bunch of different BBQ forums: Pig Shots!

Pig Shots are more of an idea than a recipe, and I was winging it when I made these, so I don’t have any set quantities for anything.  Next time I do them, I’ll go back and add quantities to this.

Pig Shots

Ingredients:

• German smoked sausage (any type of pre-cooked firm sausage should work)
• Cream cheese
• Your favourite rub or spice mix
• Bacon – not the thin stuff
• Brown sugar
• Optional: BBQ Sauce / Maple Syrup

Instructions:

1. Cut the sausages into slices, about 1/3 to 1/2 inch tall
2. Cut bacon in half lengthwise, then wrap a half strip around each sausage slice, using a toothpick to pin it closed and form the shot glass
3. Mix a bit of your favourite rub or spice into some cream cheese that you let warm up a bit to make it easier to work with
4. Fill a piping bag with the cream cheese mixture, then pipe it into each pig shot, leaving a bit of room at the top
   
5. Top each pig shot with brown sugar – you could also add some rub, or chili powder for some added flavour
   
6. Cook on a smoker until the bacon on each pig shot is cooked the way you like – I wanted it to be nice and firm, so I cooked at 275f for about 90-120 minutes or so over hickory smoke
7. Optional: if you want the pig shots to have a bit more sweetness, give them a light glaze of BBQ sauce or Maple Syrup in the last 15 minutes of cooking

Pig shots could also easily be done on a gas grill over indirect heat, or in an oven.

Just like with Atomic Buffalo Turds, there’s no set way to make a pig shot.  Give it a try, and experiment with different cheese mixtures and other toppings.

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