Ingredients
Main Ingredients
- 1 lb thick-cut bacon
- 14 oz smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
- 8 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- 1 tbsp green onions, finely chopped
- ½ tsp garlic powder
- ¼ tsp black pepper
- Optional: BBQ sauce or hot sauce for topping
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top to allow even cooking and fat drainage.
- Prepare Bacon Wraps: Cut each slice of bacon in half. Wrap each half slice around a smoked sausage round and secure it with a toothpick to form a small bacon cup.
- Arrange Bacon Cups: Position the bacon-wrapped sausage cups upright on the wire rack, spacing them to ensure even cooking and crisping of the bacon.
- Make Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, and black pepper. Mix thoroughly until smooth and creamy.
- Fill Bacon Cups: Spoon or pipe the cheese mixture into each bacon-wrapped sausage cup, filling them generously but without overstuffing.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the bacon is crispy and the cheese filling is lightly golden on top.
- Garnish and Serve: Optionally drizzle with BBQ sauce or hot sauce for added flavor. Serve warm and enjoy your tasty Pig Shots.
Notes
- If using very thick bacon slices, partially cook the bacon for 5 to 7 minutes before wrapping to ensure thorough crisping.
- Use a piping bag or a zip-top bag with the corner snipped off for a cleaner, neater filling process.
- For an added smoky flavor, these can be cooked on the grill or smoker at 375°F.
- Make sure toothpicks are secured well to hold the bacon in place, and advise guests to be cautious of the toothpicks when eating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low-Carb
