Cherry Bourbon Pig Shots
Cherry Bourbon Pig Shots are my newest bacon wrapped appetizer recipe creation!
A little sweet, a little salty, and a little kick of heat from the crushed red pepper flakes = perfect flavor trio đŸ™‚
Plus, pig shots are just so FUN to make and serve to friends and family.
How to make Cherry Bourbon Pig Shots
So you have your basic pig shots ingredients of thick cut bacon and smoked sausage.
And the filling for this version requires cream cheese, bourbon, cherry preserves, and balsamic vinegar.
This is the brand of cherry preserves I am using.
I love it because there are real cherries mixed in.
First, combine a cup of cherry preserves in a saucepan with 1/4 cup bourbon, and a tablespoon of balsamic vinegar.
And season with kosher salt, pepper, and crushed red pepper flakes.
Bring this to a boil, then reduce the heat to medium low and simmer for 10 minutes.
Stirring a few times as it cooks.
As the cherry bourbon mixture cools, make the pig shots!
Slice the sausage into circles and slice the thick cut bacon in half.
Then wrap each half slice of bacon around each sausage slice, attempting to make a little shot glass.
Secure in place with a toothpick through where the bacon overlaps and into the sausage.
Once the cherry bourbon mixture is cooled a bit, add it to a bowl with cream cheese and fresh thyme.
Then mix with a hand mixture until combined.
Then fill the pig shots with the cherry bourbon mixture.
You should get around 20 to 24 pig shots total.
Next stop is the Traeger pellet grill!
Set the Traeger to 350 degrees and place the pig shots on the grill grate for 45 minutes to an hour.
These can also be cooked in a 350 degree oven on a wire baking rack over a lined baking sheet.
Just keep an eye on any that topple over and to make sure to remove them once the bacon is cooked how you prefer.
Sprinkle fresh thyme over Cherry Bourbon Pig Shots and serve once cooled slightly đŸ™‚
They are great served slightly warm or at room temperature.
.
.
If you like Cherry Bourbon Pig Shots, you might also like these recipes…
Smoked Jalapeno Cranberry Shotgun Shells
Smoked Tequila Lime Shrimp
Traeger Pineapple Sunshine Cake
Smoked BBQ Pork Potato Skins
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Cherry Bourbon Pig Shots
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1 cup cherry preserves
- 1/4 cup bourbon
- 1 tablespoon balsamic vinegar
- kosher salt, pepper, crushed red pepper flakes
- 1 8 ounce block cream cheese at room temp
- 1 tablespoon fresh thyme (optional) plus more to sprinkle over top
- 1 pound smoked sausage cut into slices
- 10 to 12 slices thick cut bacon cut in half
- 20 to 24 toothpicks
Instructions
- Put the cherry preserves in a small saucepan and add the bourbon, balsamic vinegar, kosher salt, pepper, and crushed red pepper flakes.
- Bring this mixture to a boil, then reduce the heat to medium low and simmer for 10 minutes, stirring a few times. Let cool.
- Wrap each piece of bacon around each sausage slice, attempting to make each look like a shot glass with the sausage as the bottom. Put a toothpick through where the bacon overlaps, through the bacon and into the sausage.Note: If a piece of bacon is too short to make it overlap around the sausage, stretch it or roll it slightly thinner.
- Put the cooled cherry bourbon mixture in a bowl along with the cream cheese and fresh thyme (if using). Use a hand mixer to blend together for a minute. Fill each pig shot with this mixture.
- Set your pellet grill to 350 degrees and place the pig shots on the grate for 45 minutes to 1 hour (keep an eye on them and remove when the bacon is done to your liking). Sprinkle fresh thyme over top if desired before serving.Note: These can also be baked in a 350 degree oven for 45 minutes to 1 hour on a wire baking rack over a baking sheet.
My new cookbook is now available, check it out HERE!
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
