Smoked Sausage Bacon Pig Shots

Want to be the star appetizer at the party?  Bring these!  Additionally, we did a collab with Dam Jam for an incredible dipping treat.

Ingredients

—1 PK-14 OZ Queen City Sausage Smoked Sausage

—1 PK Thick sliced bacon.  Cut in 1/2

—5 OZ Dam Jam Pineapple Ghost Pepper Jam

—8 OZ Cream cheese.  Softened

—4 OZ Sour cream

—1/4 Cup Sharp cheddar cheese.  Shredded

—20 Jalapeño slices.  Deli style

—2 TBLS Grippo’s Gourmet Bar-B-Q spice

Directions

1. Cut the sausages into 1/2” pieces and the bacon in half

2. Wrap the bacon around the sausage pieces, ensuring space in order to add ingredients inside the shot.  Hold together with a toothpick

3. In a medium bowl, add the cheddar cheese, spice, sour cream, and cream cheese.  Blend well.  Add contents to a Ziplock bag and cut the bottom tip in order to press out the contents into each bacon shot

4. Top the filled Pig Shots with a jalapeño slice

5. Place each shot on a parchment paper lined baking sheet

6. Preheat oven to 350 degrees F.  Place the sheet in the oven for about 40 minutes or until the bacon is crisp

7. Use the Dam Jam as a dipping sauce

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