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.
- 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
- Cut the sausages into slices, about 1/3 to 1/2 inch tall
- 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
- 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
- Fill a piping bag with the cream cheese mixture, then pipe it into each pig shot, leaving a bit of room at the top
- Top each pig shot with brown sugar – you could also add some rub, or chili powder for some added flavour
- 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
- 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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