Ingredients

The following ingredients have 4 Servings
  • 1 pound smoked sausage
  • 1 pound thick cut bacon
  • 20 toothpicks
  • 8 oz cream cheese (at room temp)
  • 1 cup shredded cheese of choice (I used Mexican blend)
  • 4 oz can green chiles
  • 1 Tbsp BBQ seasoning

Instruction

  • Slice the smoked sausage (about half inch thick) and cut the bacon in half.
  • Wrap each piece of bacon around each sausage slice, attempting to make each look like a shot glass with the sausage as the bottom. Put a toothpick through where the bacon overlaps, through the bacon and into the sausage.Note: If a piece of bacon is too short to make it overlap around the sausage, stretch it or roll it slightly thinner.
  • Put the cream cheese, cheese, green chiles, and half of the BBQ seasoning in a bowl and stir until mixed. Fill each pig shot with the filling and sprinkle remaining BBQ seasoning over the pig shots.Note: Should make approximately 20 pig shots.
  • Set your smoker to 350 degrees and place the pig shots on the grate for 45 minutes to 1 hour (keep an eye on them and remove when the bacon is done to your liking).Note: These can also be baked in a 350 degree oven for 45 minutes to 1 hour on a wire baking rack over a baking sheet.