SMOKED Pig Shots
prep
40 Min
cook
2 hrs
feeds
5-8
One of our favorite hors d’oeuvres for a get-together or BBQ! These little shots of bacon and cheese joy are hard to say no to. Back patio or just at home in your kitchen, whether entertaining or just for a snack, you can't go wrong with pig shots.
Get ready to take your taste buds on a smoky and savory journey with the incredible smoked pig shots recipe! These little bites of heaven are a mouthwatering combination of smoky bacon, seasoned cream cheese, and juicy sausage. The result is a delectable explosion of flavors and textures that will leave you and your guests completely awestruck.
The beauty of the smoked pig shots lies not only in their irresistible taste but also in their versatility. These bite-sized delights are the perfect appetizer for any gathering or barbecue party. They are guaranteed to be the star of the show, disappearing within seconds as your friends and family savor every last morsel. The combination of smoky bacon, creamy cheese, and sausage creates a culinary masterpiece that will have everyone asking for the recipe. So, if you're looking to impress your guests and indulge in a truly memorable treat, the smoked pig shots are an absolute must-try!
Ingredients
All Ingredients
8 ounces cream cheese
4 ounces smoked gouda cheese, shredded
2 grated garlic cloves
2 teaspoons Worcestershire sauce
½ teaspoon sugar
1 ear of corn, quickly toasted
About 14 slices of bacon, cut in half
6 sausages of choice, raw, cut into ½-inch slices
Instructions
SMOKED PIG SHOTS
Step 1
In a mixing bowl add the 8 ounces of cream cheese. Use a Microplane to grate in two garlic cloves. Add the shredded smoked gouda, Worcestershire sauce, corn (off the ear), and sugar. Mix everything together thoroughly and set aside.
Step 2
Cut the sausages into ½-inch slices. Cut the bacon in half. Take a strip of bacon and wrap it around a piece of sausage, overlapping the bacon, and using a toothpick skewer the bacon to the sausage so it doesn't unravel. It should form a cup or “shot glass” of sort.
Step 3
Repeat this with all the sausage and bacon until you run out.
Step 4
Scrape the cream cheese filling into a piping bag or a Zip-Lock bag. Pipe the filling into the pork shots.
Step 5
Season the shots all around with your rub of choice. (Something in a southern style or spicy works really well.)
Step 6
Place them on your smoker with the cream cheese side up, at 300-350°F, and cook until the bacon is crispy, (about an hour.) You can use a sheet tray or a wire rack if you prefer. It helps to catch that cheese dripping if one falls over while cooking.
Step 7
Cool a bit before serving.
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