Imagine an appetizer so irresistible that it becomes the talk of every party - that's exactly what Smoked Garlic Pig Shots are! These mouthwatering bites combine the smoky richness of bacon, the spicy kick of jalapeños, and the savory goodness of sausage, creating a flavor explosion that will have everyone begging for your recipe. Perfect for game days, backyard barbecues, or when you simply want to impress your friends with an epic culinary creation, these pig shots are about to become your new go-to crowd-pleaser.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb breakfast sausage
- 12 slices of bacon
- 1/2 cup cream cheese
- 1/4 cup diced jalapenos
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 cup barbecue sauce
Instructions
- Begin by preheating your smoker or grill to a temperature of 225°F (107°C). If using a charcoal grill, set it up for indirect heat.
- While the smoker is heating up, prepare the pig shots. Start by cutting the bacon slices in half. Each half will be used to wrap around the sausage.
- In a mixing bowl, combine the breakfast sausage, cream cheese, diced jalapenos, garlic powder, and smoked paprika. Mix well until all ingredients are thoroughly combined.
- Take a slice of bacon and wrap it around a small piece of sausage mixture, forming a shot glass shape. Ensure the bacon overlaps slightly to secure the sausage inside. Repeat this process for all the sausage mixture.
- Once all the pig shots are formed, place them on a grilling rack or directly on the smoker grates. Make sure they are spaced out to allow for even cooking.
- Smoke the pig shots for approximately 1 hour, or until the bacon is crispy and the sausage is cooked through. You can use a meat thermometer to check that the internal temperature of the sausage reaches 160°F (71°C).
- During the last 10 minutes of cooking, brush the tops of the pig shots with barbecue sauce for added flavor and a glossy finish.
- After the pig shots are done cooking, remove them from the smoker and let them rest for a few minutes before serving.
- Serve the smoked garlic pig shots warm, and enjoy them as a delicious appetizer or party snack!
Tips
- Use thick-cut bacon for the best structural integrity and crispiness.
- Make sure to overlap the bacon slightly when forming the "shot glass" to prevent the filling from leaking.
- For extra flavor, try using different types of barbecue sauce or adding a sprinkle of shredded cheese to the filling.
- If you don't have a smoker, you can use an oven at 225°F or a grill with indirect heat.
- Always use a meat thermometer to ensure the sausage reaches a safe internal temperature of 160°F.
- Let the pig shots rest for a few minutes after cooking to allow the flavors to settle and make them easier to handle.
- These can be prepared ahead of time and kept refrigerated before cooking, making party prep a breeze!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 18g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 85mg
