Cherry Jalapeno Pig Shots have a sweet and spicy filling, a perfect bacon wrapped appetizer that can be smoked or baked in the oven!
- 1 cup cherry preserves
- 1 jalapeno seeds removed, finely diced
- 1 tablespoon balsamic vinegar
- kosher salt, pepper, crushed red pepper flakes
- 1 8 ounce block cream cheese at room temp
- 1 pound smoked sausage cut in half inch slices
- 10 to 12 slices thick cut bacon cut in half
- 20 to 24 toothpicks
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Put the cherry preserves in a small saucepan and add the diced jalapeno, balsamic vinegar, kosher salt, pepper, and crushed red pepper flakes.
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Bring this mixture to a boil, then reduce the heat to medium low and simmer for 5 minutes, stirring a few times. Let cool.
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Wrap each half 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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Put the cooled cherry mixture in a bowl along with the cream cheese. Use a hand mixer to blend together for a minute. Fill each pig shot with this mixture.
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Set your pellet grill 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.