Red Pepper Jelly Pig Shots are bacon wrapped sausage sliced filled with cream cheese and red pepper jelly and smoked for a great appetizer!
- 1 pound smoked sausage
- 1 pound thick cut bacon
- 20 toothpicks
- 6 to 8 oz cream cheese
- 4 to 5 oz red pepper jelly
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Slice the smoked sausage (about half inch thick) and cut the bacon in half.
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Wrap each piece of bacon around each sausage slice, attempting to make each look like a shot glass with the sausage as the bottom. Put a toothpick through where the bacon overlaps, through the bacon and into the sausage.
Note: If a piece of bacon is too short to make it overlap around the sausage, stretch it or roll it slightly thinner.
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Cut the cream cheese and place the pieces in the pig shots, leaving a little room at the top for the jelly. Then use a spoon to top each with the red pepper jelly.
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Set your smoker to 350 degrees and place the pig shots on the grate for 45 minutes to 1 hour (keep an eye on them and remove when the bacon is done to your liking).
Note: These can also be baked in a 350 degree oven for 45 minutes to 1 hour on a wire baking rack over a baking sheet.