PIG SHOTS
This delicious appetizer is a meat lover’s dream. Smoked sausage and bacon are combined to make a little cup. Then, you add a mixture of cream cheese, sour cream, cheddar, and jalapeno, adding it to the center of the cup. Finally, it’s baked to crispy, brown, bubbly perfection. Every single bite explodes with a huge blast of meaty goodness along with a creamy, spicy kick that pairs perfectly with the meat.
- 1 pound Hill Meat Kielbasa Sausage, (Cut into 3/4-inch chunks)
- 16 ounces Hill Meat Hardwood Smoked Bacon
- 4 ounces Cream Cheese (room temperature)
- 1/4 cup Sour Cream
- 2 Jalapenos, sliced (remove stem and seeds)
- 1/2 cup Sharp Cheddar Cheese
- 1 Jalapeno, diced (stem, seeds removed, diced)
- 1/2 teaspoon Slap Ya Mama Seasoning
- 1/4 cup BBQ sauce
- 1/8 cup Honey
- 1 1/2 teaspoon Brown Sugar
- Step 1
Preheat the oven to 375 degrees.
- Step 2
In a small bowl, mix BBQ sauce, honey and brown sugar together. Set aside.
- Step 3
Cut bacon in half and wrap each piece of Smoked Kielbasa Sausage with a strip of bacon.
- Step 4
Place into a muffin pan or use a toothpick to hold together and place on a baking sheet.
- Step 5
In a medium bowl, mix cream cheese, sour cream, diced jalapeno, sharp cheddar cheese and seasoning together until combined.
- Step 6
Add mixture to a quart size baggie and clip the corner.
- Step 7
Squeeze cheese mixture onto the top of each sausage.
- Step 8
Add a sliced jalapeno on the top and then brush each pig shot with the honey BBQ mixture.
- Step 9
Bake in the oven for 40-45 minutes or until the bacon is crispy.
- Step 10
Carefully remove from the oven and enjoy.