Line these babies up! These Cherry Bomb (Pig Shots) are bits of smoky sausage wrapped as a bacon shot glass and filled to the brim Cherry BBQ cream cheese. Just for fun, double fist it.
Cherry Bomb Pig Shots
Line these babies up! These Cherry Bomb (Pig Shots) are bits of smoky sausage wrapped as a bacon shot glass and filled to the brim Cherry Bomb cream cheese. Just for fun, double fist it.
1 Lb Thick Cut Bacon
1 Lb Sausage (Sweet Italian or Brat)
8 Oz Cream Cheese- Softened
1 Cup Cherry Bomb Door County Cherry BBQ
Set your smoker (or oven) to 300 degrees.
Cook off the sausage if it is not already pre-cooked.
Cut the sausage into coins, about ½” thick.
Cut the slices of bacon in ½. Wrap each coin in a ½ piece of bacon using a toothpick to hold them together. They will look like little shot glasses.
Combine ¾ cup Cherry Bomb BBQ Sauce and cream cheese in a food processor or by hand until smooth and well combined.
Place the cream cheese mixture in a ziplock bag. Cut the tip and use it to pipe the mixture into the pig shots.
Place the pig shots on a wire rack and place in the smoker for 45 minutes.
Drizzle the shots with more Cherry Bomb BBQ.
Smoke for an additional 15 minutes.
Allow to rest before serving.