Pig Shots
Serves: 12–15
Ingredients:
1 pound Johnsonville Smoked Pork Sausage
1 pound thick-cut bacon
8 oz. cream cheese
1 cup Mexican four-cheese blend
3 oz. diced green chiles
1/2 cup Code 3 Spices 5-0 Rub
1 cup brown sugar
Method:
Cut sausage into 1/2-inch disks.
Wrap piece of bacon around each sausage to form a “shot.”
Fix bacon in place with a toothpick or skewer several shots together.
Mix softened cream cheese, cheese blend, and chiles in a bowl.
Spoon cheese mixture into each shot.
Top the cheese with brown sugar.
Lightly sprinkle shot with 5-0 rub.
Cook indirect at 300 degrees F until bacon is crisp (approx. 75 to 90 minutes).
Notes:
Need toothpicks or wood skewers for this recipe. Smoke is optional.
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