Dill Pickle Pig Shots
What in the world are Dill Pickle Pig Shots you may be asking? Well, friends, they are bacon wrapped pieces of smoked sausage stuffed with cream cheese, chopped pickles, and cooked on the Traeger pellet grill.
Sounds crazy, right?!
They really are a crazy delicious, unique game day snack or appetizer.
Trust me on this one!
How to make Dill Pickle Pig Shots
First put a block of cream cheese into a bowl with some shredded cheese of choice and dry ranch seasoning.
Then chop some dill pickles and add those to the bowl as well.
Mix this together and set aside.
It does take a minute to come together and using the back of a spoon to smash it together helps.
It also helps when mixing if the cream cheese is at room temperature.
Next slice a pound of smoked sausage into about 20 to 24 slices.
And cut a pound of thick cut bacon in half.
The thick cut bacon is an absolute must with these.
Wrap each half slice of bacon around each slice of sausage.
Overlap the bacon, and secure in place with a toothpick through the sausage.
See…. they look like little shot glasses just waiting to be filled with that pickle mixture!
I find it easiest to roll the filling in the same shape as the “shot glasses” and plop the mixture right in.
It’s a messy job, but worth it 😉
Set your Traeger or pellet grill to 350 degrees and then place these pig shots right on the grill grate.
You could also bake these in a 350-degree oven but place them on a wire baking rack over a lined baking sheet.
Either way they will cook for 45 minutes to an hour… really just until the bacon is cooked how you prefer.
Oh me, Oh my! Dill Pickle Pig Shots truly are one amazing game day snack or appetizer!
Just be sure to let them cool slightly before serving.
If you like Dill Pickle Pig Shots, you might also like these recipes…
Blackstone Surf and Turf Loaded Potatoes
Smoked Bacon Wrapped Pickles
Blackstone Smashed Big Boy Tacos
Top 10 Most Popular Traeger Recipes
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Dill Pickle Pig Shots
Equipment
- Traeger/Pellet Grill
Ingredients
- 1 (8-ounce) block cream cheese at room temperature
- 1/2 cup shredded cheese of choice
- 1/3 cup chopped dill pickles
- 1 tablespoon dry ranch seasoning
- 1 pound smoked sausage
- 1 pound thick cut bacon
- 20 to 24 toothpicks
Instructions
- Put the cream cheese, shredded cheese, pickles, and ranch seasoning in a bowl. Stir until combined.
- Slice the smoked sausage (about half inch thick) and cut the bacon in half.
- 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 where the bacon overlaps, through the bacon and into the sausage. This should make between 20 and 24 pig shots. Picture examples in post above.Note: If a piece of bacon is too short to make it overlap around the sausage, stretch it or roll it slightly thinner.
- Fill each pig shot with the pickle filling to the top. I like to roll the filling in my hand about the same size as the pig shot opening and stuff it in with my finger.
- Set your pellet grill to 350 degrees and place the pig shots on the grill grate for 45 minutes to 1 hour (keep an eye on them and remove when the bacon is done to your liking).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.
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