Smoked Pig Shots
Today were doing Pig Shots with a Crab Rangoon filling on the pellet smoker! Just a hint of a Halloween twist turns these into what I'm calling Blood Shots, and they are as delicious as they sound! Lets get started.
YouTube Instructional: https://youtu.be/UMOAKOKDorE
Ingredients:
Precooked Sausage - my Texas Kielbasa works well
Thick Cut Bacon
Step 1: Cut the Kielbasa
Cut the kielbasa into flat rounds, appx 1/2 an inch thick
Step 2: Make the cups
Cut the bacon so that its long enough to completely cover the circumference of the kielbasa
Wrap it around, and pin it to the kielbasa with a toothpick
Step 3: Fill the shots
Mix together your internal mix - were using crab rangoon dip here
using either a pipette bag or a ziplock bag with one corner cut, fill the cups with the filling (note mine has red food coloring in the picture)
Step 4: Smoke the shots
Preheat the smoker to 300 degrees
Smoke for 45-50 min
Bump the temp to 400 degrees
smoke for an additional 25-30 minutes - or until the bacon is crispy
These will be hot as the surface of the sun, so be careful
Enjoy!
