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When it comes to gatherings and backyard barbecues, smoked appetizers have taken the culinary world by storm. Offering a mouthwatering combination of flavors and textures, these dishes elevate any event, transforming a simple get-together into a memorable feast. Among the myriad of smoked appetizers, Smoked Pig Shots stand out as a unique and flavorful option that is sure to impress your guests. This dish combines smoky, spicy, and creamy elements, making it a perfect addition to your next BBQ or family gathering.

Smoked Pig Shots

Discover the mouthwatering delight of Smoked Pig Shots, the perfect appetizer for your next gathering. This crowd-pleaser features savory Italian sausage wrapped in crispy bacon and filled with a creamy, flavorful cheese mixture. Ideal for barbecues or game day, these bite-sized treats combine smokiness, spice, and creaminess for an irresistible flavor explosion. Get ready to impress your guests with this unique and delicious dish!
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Ingredients
  

1 pound of Italian sausage

12 slices of bacon

12 small, cylinder-shaped pieces of jalapeños (fresh or canned)

1 cup of cream cheese, softened

1 cup of shredded cheddar cheese

1/4 cup of finely chopped green onions

1 tablespoon of garlic powder

1 tablespoon of smoked paprika

1 tablespoon of BBQ rub (optional)

Toothpicks

Instructions
 

Preheat Your Smoker: Preheat your smoker to 225°F (107°C). If using a charcoal grill, set it up for indirect cooking.

    Prepare the Jalapeños: If you're using fresh jalapeños, slice off the tops and scoop out the seeds. If using canned, rinse and drain them thoroughly.

      Mix the Cheese Filling: In a bowl, combine the softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, smoked paprika, and BBQ rub (if using). Mix until well combined.

        Shape the Sausage: Divide the Italian sausage into 12 equal pieces. Flatten each piece into a round, about 1/4 inch thick. Each should be large enough to fit over a piece of jalapeño like a cup.

          Assemble the Shots: Place a jalapeño in the center of each flattened sausage round. Spoon some of the cheese mixture into each jalapeño. Then, wrap each shot with a slice of bacon, securing it with a toothpick.

            Smoke the Pig Shots: Arrange the assembled pig shots in your smoker or on the grill grates. Smoke for about 2-2.5 hours or until the bacon is crispy and the sausage is fully cooked, reaching an internal temperature of at least 160°F (71°C).

              Serve and Enjoy: Once done, carefully remove the pig shots from the smoker. Let them cool slightly, then serve hot as a delicious appetizer or snack!

                Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12 pig shots |