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These pig shots 2 ways are the perfect appetizer for any game day get-together!
Click here to watch.
Here's what you'll need:
For Cheddar Jalapeno:
For Pizza:
The Process
Start by cutting the sausage into 1/2 inch pieces. Use half a strip of thick cut bacon and wrap it around the sausage. Make sure to use thick cut bacon! Secure with a toothpick.
For the cheddar jalapeño filling: mix one block of cream cheese with 1/2 cup shredded cheddar cheese and one finely diced jalapeño.
For the pizza filling: mix one block of cream cheese with 1/2 cup shredded mozzarella cheese, one finely diced jalapeño, and 1/2 cup pizza sauce.
Put the fillings into piping bags. Fill the pig shots with about 1 tablespoon of filling. Place the pig shots onto a backing rack or wire rack for easy transfer on and off the grill.
We made these on our Traeger Ironwood 650 at 350°F for 30-40 minutes. You can cook or smoke these on any grill, smoker, or oven. The goal is to make sure the bacon is fully cooked and crispy.
For the cheddar jalapeño pig shots, brush the tops with your choice of BBQ sauce right at the end, and let that tack up for about 3-5 minutes before removing from the smoker. Garnish the pizza pig shots with a drizzle of ranch dressing. Make sure to remove ALL toothpicks from the pig shots before serving. All that's left to do is enjoy, but hurry! They're sure to go fast!
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Cheddar Jalapeño Pig Shots |
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Prep Time: 20 minutes Cook Time: 40 minutes |
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Makes: 24 Pig Shots |
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Amount |
Ingredients |
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Enough for (24) ½” slices (2 large links) |
Cheddar Jalapeño sausage |
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12 slices |
Thick cut bacon |
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8 ounces |
Cream cheese, room temperature |
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½ cup |
Cheddar cheese, shredded |
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1 |
Jalapeño, finely diced |
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½ cup |
BBQ sauce |
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1 |
Piping bag |
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Toothpicks |
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1. Cut the sausage into ½” slices. Cut the bacon strips in half. 2. Wrap a half strip of bacon around a slice of sausage and secure with a toothpick. Repeat on the slices of sausage. 3. Mix the cream cheese, finely diced jalapeño, and shredded cheddar. Place in a piping bag and fill the pig shots with 1 tablespoon (more or less) of the filling. 4. Place the pig shots on a baking rack or wire rack for easy transportation. 5. Cook on grill, smoker, or oven at 350°F for 30-40 minutes or until bacon is crisp. 6. Brush the tops of the pig shots with BBQ sauce and let cook for 3-5 minutes or until the sauce is tacky. Remove from the smoker and take out all of the toothpicks before serving. |
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Pizza Pig Shots |
|
|
Prep Time: 20 minutes Cook Time: 40 minutes |
|
|
Makes: 24 Pig Shots |
|
|
Amount |
Ingredients |
|
Enough for (24) ½” slices (2 large links) |
Smoked sausage |
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12 slices |
Thick cut bacon |
|
8 ounces |
Cream cheese, room temperature |
|
½ cup |
Mozzarella cheese, shredded |
|
1 |
Jalapeño, finely diced |
|
½ cup |
Pizza sauce |
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For Garnish or to dip |
Ranch dressing |
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1 |
Piping bag |
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Toothpicks |
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1. Cut the sausage into ½” slices. Cut the bacon strips in half. 2. Wrap a half strip of bacon around a slice of sausage and secure with a toothpick. Repeat on the slices of sausage. 3. Mix the cream cheese, finely diced jalapeño, and shredded mozzarella, and pizza sauce. Place in a piping bag and fill the pig shots with 1 tablespoon (more or less) of the filling. 4. Place the pig shots on a baking rack or wire rack for easy transfer on and off the smoker or grill. 5. Cook on grill, smoker, or oven at 350°F for 30-40 minutes or until bacon is crisp. 6. Remove from the smoker and drizzle with ranch dressing. Remove toothpicks before serving. |
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