AuthorBrad Biehn
RatingDifficultyBeginner

Source: heygrillhey.com

Yields1 Serving
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 cooked smoked pork sausage or kielbasa
 3 8 oz packages cream cheese softened
 1 ½ cups crushed pineapple
 ¾ cup brown sugar
 1 ½ tsp salt
 3 tbsp Sweet BBQ Rub of your choice
 1 ½ packages bacon cut in half width wise

1

Preheat your indirect smoker to 300 degrees F. This method is also adaptable for the oven, if you don't own a smoker.

2

Slice the sausage into 1/2 inch thick rounds. Wrap each slice of sausage with a half of a slice of bacon so it forms a little "shot glass" of meat. Season the shots with the sweet rub.

3

In a medium bowl, beat together the cream cheese, brown sugar, and most of the pineapple chunks, reserving a couple of tablespoons of the pineapple to top the shots with later.

4

Transfer the cream cheese mixture to a quart sized sip top bag and snip off the bottom corner. Fill each shot glass with some of the mixture, leaving just a little room at the top. Spoon the remaining crushed pineapple into the top of each shot and season them all again with a little more sweet rub.

5

Carefully transfer the shots to the grill grates (or a foil lined pan if using your oven) and cook for 75-90 minutes, or until the bacon gets crisp. Serve warm with plenty of napkins and enjoy!

CategoryCooking MethodTags

Ingredients

 cooked smoked pork sausage or kielbasa
 3 8 oz packages cream cheese softened
 1 ½ cups crushed pineapple
 ¾ cup brown sugar
 1 ½ tsp salt
 3 tbsp Sweet BBQ Rub of your choice
 1 ½ packages bacon cut in half width wise

Directions

1

Preheat your indirect smoker to 300 degrees F. This method is also adaptable for the oven, if you don't own a smoker.

2

Slice the sausage into 1/2 inch thick rounds. Wrap each slice of sausage with a half of a slice of bacon so it forms a little "shot glass" of meat. Season the shots with the sweet rub.

3

In a medium bowl, beat together the cream cheese, brown sugar, and most of the pineapple chunks, reserving a couple of tablespoons of the pineapple to top the shots with later.

4

Transfer the cream cheese mixture to a quart sized sip top bag and snip off the bottom corner. Fill each shot glass with some of the mixture, leaving just a little room at the top. Spoon the remaining crushed pineapple into the top of each shot and season them all again with a little more sweet rub.

5

Carefully transfer the shots to the grill grates (or a foil lined pan if using your oven) and cook for 75-90 minutes, or until the bacon gets crisp. Serve warm with plenty of napkins and enjoy!

Pineapple Cream Cheese Pig Shots