Cranberry Jalapeno Pig Shots
Cranberry Jalapeno Pig Shots are stuffed with cream cheese, jalapenos, and cranberries and cooked on the Traeger or pellet grill
Equipment
- Traeger/Pellet Grill
Ingredients
- 1 pound smoked sausage
- 10 slices thick cut bacon
- 20 toothpicks
- 1 8 oz container cream cheese with jalapenos (or plain cream cheese and diced jalapeno mixed together)
- 1/2 to 3/4 cup cranberry sauce or cranberry relish
Instructions
- Slice the smoked sausage (about half inch thick and you should get around 20 slices total) and cut the bacon in half.
- Wrap each piece of thick cut 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.
- Fill each with the cream cheese with jalapenos almost to the top, then spoon some cranberry sauce to top off each pig shot.Note: This works best if the cream cheese is cold or at room temperature, I rolled some with my hands in the same shape as the "shot glass" and placed in the center.
- Cook according to one of these methods:Traeger/ Pellet Grill: Set the temperature 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).Oven: Cook in a 350 degree oven for 45 minutes to 1 hour on a wire baking rack over a baking sheet.