Tony Claxton's Recipes
Pineapple Cream Cheese Pig Shots
    

If you don't have a smoker or it's too windy/rainy/etc. to use your smoker, you can cook these in the oven. Use the same temperature (300°). I generally use Eckrich sausage. It doesn't bother me to use sausage with skins but my wife likes it better with the skinless. I like using a BBQ rub with a honey or maple base. If you don't leave a little expansion room when filling the 'shot glasses' the filling will expand out the top and either pull over the pig shot or break off. While I like these better when warm, they are also good when served at room temperature.

                                   

Ingredients
1 Lb - Bacon - Cut in half crossways
1 Pkg(14oz) - Smoked, skinless sausage
1 Lb - Cream Cheese - Softened
1 1/2 C - Pineapple - Crushed, drained
3/4 C - Brown Sugar
1 t - Salt
3 T - Sweet, Smokey BBQ Rub
Toothpicks - Enough to secure the bacon on the sausage
Cooling Rack - Large enough to hold the number of pig shots you're cooking


Instructions
  • Start smoker pre-heating to 300°.
  • Cut the bacon in half crossways and count the pieces.
  • Cut the sausage into 1/2 inch thick slices. Make the same number of slices as you have bacon pieces.
  • Count out the same number of toothpicks as you have bacon and sausage pieces.
  • Wrap each sausage round with a bacon piece and use a toothpick to secure it in place. Place meat 'shot glasses' on the cooling sheet while assembling.
  • Make the filling by beating together the cream cheese, brown sugar, pineapple and BBQ rub.
  • Put the filling in a piping or quart sized bag. Fill each cup almost to the top, leaving a little room for expansion. Sprinkle with a little more BBQ rub, if desired.
  • Place cooling rack with pig shots in the smoker and cook for 1 1/4 to 1 1/2 hours (75 to 90 minutes), or until the bacon cooks through and becomes crisp.
  • When done, remove from smoker and allow to cool enough to not burn your mouth!


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