Ingredients
500 g thick sliced bacon
200 g smoked sausage
250 g cream cheese, softened
250 g cheddar cheese, cut in 1 cm cubes
¼ onion, diced
SIDS SMOKEY BBQ RUB
Toothpicks
Directions
Cut the sausage about 1 cm thick, you can easily get 20-22 pieces. Cut the bacon rashers in half. Unwrap the cream cheese and place it into a small mixing bowl with about 3 tablespoons of SIDS SMOKEY BBQ RUB and mix well. Place the mixture into a quart sized zip top bag and then snip a small bit of the corner from the bag so you can do some “piping”.
CUPS: Wrap a half slice of thick bacon around a piece of the sausage and secure it all the way through with a toothpick. This will get easier after you've done a couple. Place a cube of cheddar down in the cup. Pipe it almost full with the cream cheese filling. Spoon in about a half teaspoon or more of diced onions. Sprinkle on some SIDS SMOKEY BBQ RUB to complete.
Set up your BBQ to 120°C and indirect heat. Place the tray of pig shots in the BBQ for about 1.5 hours until the bacon has a good eating texture and the cheese is melted.
Serve immediately.
