Smoked Cajun Pig Shots are the BEST Thing That Happened to My BBQ
Smoked Pigs Shots are great. Smoked CAJUN Pig Shots are AMAZING!
Things to know:
What are Smoked Pig Shots?
Smoked Pig Shots are a popular, savory appetizer made by creating a bacon “cup” around a smoked sausage slice, filling it with a cream cheese mixture, and smoking until crispy. Key ingredients include thick-cut bacon, smoked sausage/kielbasa, cream cheese, shredded cheese, BBQ rub, and jalapeños. They are typically smoked at 275-350°F for 45-60 minutes.
What is the typical filling for pig shots?
Typical filling for pig shots consists of a savory mixture of softened cream cheese, shredded cheddar cheese, bbq rub/spices, and diced jalapeños. This creamy filling is piped into bacon-wrapped smoked sausage cups and smoked or baked until bubbly, providing a savory, spicy, and creamy appetizer popular at tailgates. Our recipe of course is not typical. We Cajunify it!
What are some common sauces for pig shots?
Common sauces for pig shots (bacon-wrapped sausage cups filled with cream cheese) are designed to add sweetness, tang, or heat to complement the savory meat. Popular options include BBQ sauce (sweet/sticky), maple syrup/honey, bourbon glazes, teriyaki sauce, and hot sauce for extra spice. We think our recipe is so damn good, it did not need a sauce!
How to keep pig shots from falling over?
Bacon – this should be thick-cut bacon so the pig shot will be sturdy enough to hold its contents without falling over. Regular or thin bacon won’t give the pig shot enough structure.
What is Cajun food?
Cajun food is a rustic, flavorful Louisiana cuisine originating from Acadian immigrants, characterized by hearty one-pot meals, bold spices, and the “holy trinity” of celery, bell peppers, and onions. Key dishes include gumbo, jambalaya, étouffée, boudin sausage, and crawfish boils, often featuring seafood, smoked meats, and rice.
Ingredients
1 link of andouille sausage cut into about 1/4 inch discs
6-8 strips of thick cut bacon (depends on the length of your bacon) cut into long enough strips to wrap around your sausage
1 8 oz block of cream cheese, at room temp
1 T of your favorite Cajun seasoning (we used Cattleman’s Grill Cajun Fusion)
8 oz of your favorite boudin, removed from the casing
4-6 oz of pepper jack cheese, diced into small cubes
12-20 toothpicks
1. Mix the stuffing together by combining the cream cheese, boudin innards, pepper jack cheese and Cajun seasoning.
2. Wrap the bacon around the sausage leaving an area above the sausage to place the stuffing in. Secure bacon to sausage with a toothpick.
3. Place the stuffing above the sausage within the bacon perimeter.
4. Fire up your smoker to 250F.
5. Place your pig shots into the smoker and leave there for 30 minutes, then increase the smoker temp to 350F and leave for another 15-30 minutes, or until the bacon begins to crisp up. (Pro Tip: placing your pig shots onto a wire rack makes for much easier transport)
6. Allow to cool for 10 minutes or so, then serve and ENJOY!
Equipment used:
Yoder YS640S
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