Smoked Pig Shots

These Smoked Pig Shots make an excellent appetizer when you're outside smoking some meat for a BBQ. They are sausages, wrapped in bacon and stuffed with cream cheese and green chilis.

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Pig Shots

Calories: 65kcal

Author: Laura Lynch

Equipment

Smoker

Ingredients

8 ounces cream cheese softened
1 can diced green chilies
4 ounces cheddar cheese shredded
1 tablespoon BBQ dry rub
1 package thick cut bacon
1 package Hickory Farms smoked sausage sliced into 1/2" pieces
jalapeno slices optional
toothpicks

Instructions

Preheat the smoker to 350° F.
Prepare a baking sheet with tin foil or use a sheet of butcher paper.
Combine the cream cheese, green chilis, cheddar cheese, and dry rub in a bowl. Stir to combine.
Cut each piece of bacon in half horizontally.
Wrap a piece of bacon around a slice of smoked sausage to form a cup. Secure the bacon with a toothpick.
Fill the inside of the cup with the cream cheese mixture. Place the cups in the smoker on a baking sheet or piece of butcher paper.
Smoke for 35-45 minutes, until crispy.
Let rest for 5 minutes before serving. The filling is extremely hot.

Notes

Fill a gallon size Ziplock bag with the corner cut off or a piping bag with the cream cheese mixture.
Cut the smoked sausage into 1/2 inch pieces. If you cut them any smaller it won’t hold the bacon up well.
You can put the bacon wrapped sausage in the refrigerator to chill half way through the process if you need to. The bacon starts to get droopy as it warms up.

Nutrition