Cranberry Brie Pig Shots

Directions

1. Preheat grill or smoker to 300 degrees.
2. Cut the sausage into ¾” thick coins.
3. Cut the prosciutto in ½ lengthwise.
4. Wrap each sausage coin in a piece of prosciutto, setting the sausage on the edge of the prosciutto. Once wrapped up it should look like a shot glass. Secure with a toothpick.
5. Cut or scrape the rind off of the brie and place in a bowl for a stand up mixer.
6. Add in the cream cheese and whip with the paddle attachment until smooth.
7. Add in the Apple Pie rub and mix until just combined.
8. Add the cream cheese mixture to a piping bag and then begin to fill the pig shots.
9. Fill the shots ¾ full with the cream cheese mixture.
10. Place the pig shots on a rack and then onto the smoker.
11. Smoke for 45-60 minutes until the cream cheese is hot and just starts to expand over the top of the shot glass.
12. Remove from the smoker and rest at room temperature for 10 minutes while you make the cranberry mixture.
13. Whisk together the jellied cranberries and bourbon in a bowl until smooth.
14. Add the cranberry mixture to a squeeze bottle.
15. Stick the nozzle of the squeeze bottle into the top each pig shot and squeeze about 1 tsp of the mixture into the middle.
16. Repeat with the remaining pig shots.