Wild Willy’s Pig Shots
Description

    8    oz. cream cheese, softened
   ¼    cup shredded cheddar cheese
  ¼     cup jalapeños, diced (more or less to your taste)
    2    T. Wild Willy’s Seasoning*
    1    link country style sausage
    1    pack thick-cut bacon
          Dusting of Wild Willy’s Fuego

Instructions

Mix softened cream cheese, shredded cheese, jalapeños and seasoning together.

To prepare the pig shots, slice sausage into ½- to ¾-inch chunks (the bottom of the shot). Cut bacon slices in half, then wrap around sausage slices. Place toothpick through bacon and sausage to hold in place. Put cheese mixture into a piping bag or zip-lock bag with the corner cut off. Fill shots a little more than ¾ full of cheese mixture (the cheese mixture will expand as it cooks, so do not overfill).

Place pig shots in a 325-degree smoker. Cook for 45-60 minutes until bacon is done and filling is golden and expanded. Finish with a light dusting of Wild Willy’s Fuego seasoning. Let cool slightly, remove toothpicks and share.

Notes

*Wild Willy recommends the Rub, Game Changer or The Bloody in this recipe. We used The Bloody in the North Dakota Living test kitchen preparation.

Source

Recipe by Bill Butterfield, Wild Willy‘s Seasonings, Roughrider Electric Cooperative