Ingredients
- 1 package smoked sausage sliced into ½-inch discs
- 1 package thick-cut bacon cut strips in half
- 8 oz caramelized onion cream cheese softened; sub regular cream cheese
- 1 cup Colby Jack cheese shredded
- 2 tbsp BBQ rub
- 1 tbsp honey
- 1 tbsp maple syrup
Instructions
- Slice sausage into ½-inch discs. Wrap each with a half-strip of bacon to form a cup; secure with a toothpick.
- In a bowl, mix cream cheese, shredded cheese, BBQ rub, and honey until smooth.
- Fill bacon cups with the cream cheese mixture, leaving a small gap at the top.
- Smoke at 250°F for 1 hour. Increase temperature to 350°F and cook for an additional 20–30 minutes.
- Brush pig shots with a honey-maple glaze during the last 10 minutes of smoking.
- Cool for 5 minutes, remove toothpicks, and serve warm.
Notes
- Bacon choice — Use thick-cut bacon for these as it's nice and sturdy and holds the filling better.
- Caramelized onion shortcut — If you don’t have caramelized onion cream cheese and really want to try it, try mixing regular cream cheese with finely chopped caramelized onions.
- Glaze variations — You can definitely play with the glaze—try adding a splash of bourbon or a pinch of cinnamon for a nice twist.
Nutrition
Calories: 161kcalCarbohydrates: 9gProtein: 8gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gCholesterol: 32mgSodium: 204mgPotassium: 57mgFiber: 0.01gSugar: 7gVitamin A: 328IUVitamin C: 0.03mgCalcium: 232mgIron: 0.3mg
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