These shot glass-sized sausage and bacon cups are sure to be a hit at any event, especially when topped with a hint of spicy sweet cream cheese spread! One important thing to remember when making pig shots is to get the right type of thick cut bacon! The bacon is the glue to the whole operation and without the right thickness, your pig shot might shatter and you will end up with a huge cheesy mess on your grill. Plus, if you get long enough strips, you can cut them in half and use both pieces. You want your bacon to be nice and crispy, so smoking them at a high temperature is important.
Start by firing up your Traeger to 350° and prepping your pig shots by slicing your sausage and bacon pieces. Make sure to cut your sausage nice and straight so they can stand up properly. Wrap the bacon pieces around the sausage and secure it with a toothpick, it should look like a little shot glass.
Next, in a medium sized bowl, mix together 1 packet of cream cheese, diced jalapeños, and some Holy Voodoo Seasoning. You will then add about a tbsp of the cream cheese mixture to each shot glass, being careful not to overfill them and have cheese splatter everywhere. After each shot is filled, place them on a grilling rack and onto your Traeger, and smoke them for 45 minutes to an hour.
When the bacon looks nice and crispy, it’s time to pull the pig shots off the smoker, let them rest for about 10 minutes, and drizzle with your favorite BBQ sauce! We recommend Best of Texas BBQ Sauce to finish off that sweet and smoky flavor. The only thing left to do is serve and enjoy!
Ingredients
- 1 package Kielbasa sausage
- 1 lb thick cut bacon
- 1 cream cheese
- 1 can pickled jalapeños
- Holy Voodoo Seasoning
- Best of Texas BBQ Sauce
- Butter