Pig Shots on Sunday

[MadMedik]

These are pieces of keibasa beef sausages wrapped in bacon, stuffed with cream cheese and topped with brown sugar. OMG, very good. Cooked at 280 degrees for one hour. Top grill and no deflector stone.

MadMedik

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[Stile88]

Wow that sounds really tasty they look fantastic 

[Aussie Ora]

The look really good I like the concept

Outback Kamado Bar and Grill

[MacKenzie]

I'd love to be tasting a few of those.  

[Steve M]

Haven't seen those before but it looks delicious.

[CeramicChef]

I just ate all 25 of those bad boys in my mind.  Now I'm in a sugar coma!  Beautiful cook, @MadMedik!

[tinyfish]

What a great idea.

[ckreef]

Sounds tasty. Will have to try that one day.

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[tony b]

Never seen that one before either. Looks tasty!

[Shuley]

Never heard of this. Did you split the sausage to fit the cream cheese?

[MadMedik]

Never heard of this. Did you split the sausage to fit the cream cheese?

I cut sausage in about 1/2 inch slices, then take each piece and wrap half a slice of bacon around it. There is then a lot of extra space above the sausage up to top of bacon. Almost like a "shot glass". In this upper portion I put the cream cheese in and then brown sugar to " fill up the shot glass".

The bacon: I used regular cut, not thick, and took package and cut right down the middle to half all pieces. I think I has 2 slices left so one sausage and pack of bacon is perfect. 1 seven ounce cream cheese block was perfect amount too.

If you google "BBQ Pig Shots" you will find recipe on a forum or even on Pinterest. The sugar is tasty. You almost can't put too much. Definitely fill the "glass" up even with sugar or a bit higher. Some may fall off or melt away a bit

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