Make these easy, flavorful Kielbasa and Cream Cheese Pig Shots for your next gathering. This recipe uses smoked sausage stuffed with cream cheese and wrapped in bacon.
Author:Hana Winslow
Prep Time:20 min
Cook Time:40 min
Total Time:60 min
Yield:About 18-20 shots
Category:Appetizer
Method:Grilling or Smoking
Cuisine:American
Diet:Low Carb
Ingredients
Scale
1 package (12-14 oz) smoked kielbasa sausage
8 oz cream cheese, softened
1 tablespoon ranch seasoning mix
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 package (12 oz) thin-cut bacon
Toothpicks
Instructions
Prepare the cream cheese filling: In a medium bowl, mix the softened cream cheese, ranch seasoning mix, garlic powder, black pepper, and cayenne pepper until smooth.
Prepare the kielbasa: Slice the kielbasa into 1-inch thick pieces. Use a small spoon or melon baller to carefully hollow out the center of each piece, creating a cavity for the filling. Do not cut all the way through the bottom.
Fill the sausage: Pipe or spoon the cream cheese mixture into the hollowed-out centers of the kielbasa pieces.
Wrap with bacon: Cut each bacon slice in half lengthwise. Wrap one half-slice of bacon around each stuffed kielbasa piece, securing the ends with a toothpick.
Cook the pig shots: Preheat your grill or smoker to 300 degrees Fahrenheit. Place the pig shots on the grill grates, bacon side down first if possible, or just place them directly on the grates.
Smoke or grill for 30 to 40 minutes, turning occasionally, until the bacon is crisp and the internal temperature reaches 165 degrees Fahrenheit.
Remove from heat and let cool slightly before serving. Remove toothpicks before serving.
Notes
For a spicier filling, add diced jalapeƱos to the cream cheese mixture.
If you do not have a grill, you can bake these on a wire rack set over a baking sheet at 375 degrees Fahrenheit for 20-25 minutes.
Serve with your favorite barbecue sauce or a creamy dipping sauce.