We are having lots of fun trying recipes from ‘SmokingBacon & Hog Cookbook’. It also helps that we have some of the best ever ‘Maple Smoked Pork Belly’, made from this books recipe collection. This bacon that would make anything taste fantastic. The recipe we are trying today is called ‘Pig Shots’. This is an appetizer comprising of sausage, cream cheese wrapped in bacon and smoked. These are bite size shots of fun. As of any recipe, we will be using the cookbooks recipe as a guideline and throwing in Mad Meat Genius twists. Let’ fire up the smoker.
1 lb bulk sausage (We used garlic sausage)
1 lb thick cut bacon (slice slices in half)
8 oz cream cheese at room temperature ( We used whipped jalapeno flavored cream cheese)
! cup brown sugar
A little sausage ball (approx. 1-2 oz.) is wrapped with the half slice of bacon. Flatten the sausage ball and secure this with a toothpick skewering the base. The next layer is cream cheese. I suppose a piping bag would work but I just spooned a tablespoon and smeared it with my clean fingers. Top this with a heaping teaspoon of brown sugar. Finally top this with a little dollop of bbq sauce Place all in a disposable aluminum pan. . They are ready for the smoker.
The smoker was set to 275 degrees. The cooking time was 90 minutes. You will know when they are done when the bacon is crisp and golden. Remove and try to let them rest for 15 minutes. I know that may be impossible because they smell and look awesome.
Several of our Pig Shots opened up in the smoker because we did not do the best job in securing them with the toothpick. That was not a problem because I devoured them as a perk of being the cook. This is a decadent fun treat for the senses. I like the twist of the jalapeno cream cheese because it left a little tease of wonderful jalapeno heat. The bbq sauce and brown sugar gives this savory treat a sweet component that is a complement to the richness of this combination. These appetizers would be a hit at any gathering. Oh yeah!