Dill Pickle Pig Shots
Dill Pickle Pig Shots are bacon wrapped, appetizers or game day snacks filled with cream cheese, ranch seasoning, and pickles on the pellet grill!
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.