By Traeger Kitchen
Pig shots, so named because the cheese-filled bacon-wrapped sausage slices resemble little cups, will be the most fun, over-the-top bite at your next barbecue. This rendition, inspired by a Matt Pittman recipe, gets a boost of flavor from our Perfect Pork Rub. Making the pig shots require a couple steps, but they're well worth the effort. Plus, you can assemble them a day or so ahead of time, refrigerate them airtight, and then cook them come party time.
|8 Ounce||cream cheese, softened|
|1/2 Cup||shredded cheddar cheese|
|1||4-oz can diced fire-roasted green chiles|
|1 Tablespoon||Traeger Perfect Pork Rub|
|1 1/2 Teaspoon||chili powder|
|1 Pound||smoked sausage, sliced into 1/2-inch thick rounds|
|1 1/2 Pound||thick-cut bacon, cut in half crosswise|
In a medium bowl, mix the cream cheese, cheddar, chiles, Traeger Pork Rub, and chili powder until well combined.
8 Ounce cream cheese, softened
1/2 Cup shredded cheddar cheese
1 4-oz can diced fire-roasted green chiles
1 Tablespoon Traeger Perfect Pork Rub
1 1/2 Teaspoon chili powder
With a sausage slice flat on your work surface, wrap a half-slice of bacon around the perimeter of the sausage, lining up the edge of the bacon with the bottom of the sausage to form a cup that can sit without tipping. The bacon should be about ½ inch taller than the sausage slice and will overlap some. Do not wrap it tightly as it will shrink during cooking. Secure the bacon by skewering it and the sausage with a toothpick. Repeat until you have used up all the bacon.
1 Pound smoked sausage, sliced into 1/2-inch thick rounds
1 1/2 Pound thick-cut bacon, cut in half crosswise
Fil the “cups” with the cream cheese mixture to just below the top edge. Sprinkle with more Traeger Perfect Pork Rub, if desired. Transfer the cups to a wire rack open side up. (The assembled pig shots can be covered and refrigerated for up to a day before cooking. Let them warm up at room temperature while the grill heats.)
When ready to cook, preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.
350 ˚F / 177 ˚C
Place the rack directly on the grill grate, close the lid, and cook until the bacon is crispy, 45 to 60 minutes. The time will vary depending on your bacon, your grill model, and the weather.
Let the pig shots cool for about 10 minutes before serving. Enjoy!
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