Pig Shots

Just in time for summer picnic and barbecue season, here is a super easy recipe for a snack that is sure to be a big hit and will make you famous!

Well, I am not 100% sure on the famous part.

Whatcha need to gather up is : rope sausage of your choosing (*), thin cut bacon, cream cheese, and, even though it isn’t in the picture, brown sugar.

With that cast of characters, there is no way in H ~ E ~ double toothpicks that the finished product can’t be anything but delicious.

(*) Randy uses Hill’s Kielbasa rope sausage

Cut the sausage into half inch chunks and cut the bacon slices in half.  Shortways, not longways.

Wrap a bacon slice around a piece of sausage, keeping the bottom edges even.

Secure the bacon wrap to the sausage by poking a wooden toothpick completely through.  Oh, and you see the wonky, mis-shaped end pieces of sausage?  Don’t use those.

Arrange the niblets of goodness on a rack and place the rack in a baking pan.

Place a package of cream cheese into a ziploc bag.  It does help if the cream cheese is softened a bit.

Squish the cream cheese into a corner of the ziploc bag.  Cut off the corner off the ziploc bag, about 3/4″ up.  If you want to start smaller that is okay, because it is easier to cut off more than to put it back on.

I speaketh frometh experienceth.

While the cream cheese doesn’t have to cover the sausage piece completely, you do want to have the cream cheese fill to the top of the bacon.

If you are feeling spunky, mix a bit of sriracha sauce into the cream cheese for an added kick.

Sprinkle an ample amount of brown sugar over the cream cheese, pressing the brown sugar into the cream cheese slightly.

Place the pan into a smoker or barbecue device that has been preheated to 250° ~ 275°.

My in-house grilling and smoking expert tells me that the cook time depends on the type of device you are using, as well as how crispy you want the bacon.  Randy estimates that he had these on the heat for about forty-five minutes.  What you don’t want to have happen is to cook the pig shots at too hot of a temperature where the brown sugar burns before the bacon is done.

These can also be cooked in a regular oven.

Arrange prettily on your good plastic serving plate that you bought at the dollar store for … wait for it … one dollar!  (This dish is so handy, I should have sprung for a couple more.)

Be sure to make extra pig shots as you will need to sample quite a few of them before you determine they are good enough to serve to your friends and family!

What do you think?