Directions
- 1Slice the kabasa into thick slices.
- 2Wrap each sausage slice with bacon, letting it extend above the sausage to form a “cup.”
- 3Secure each bacon-wrapped sausage with a toothpick.
- 4Grate cheddar cheese into a bowl with softened cream cheese.
- 5Add Silver Spring Foods Beer'n Brat Mustard to the cheese mixture.
- 6Add garlic powder to the mixture.
- 7Add salt to the mixture.
- 8Mix the ingredients in the bowl thoroughly until combined into a creamy mixture.
- 9Transfer the cheesy mixture into a piping bag.
- 10Fill each pig shot with the cheesy mixture using the piping bag.
- 11Slice a jalapeño.
- 12Top each pig shot with a fresh jalapeño slice.
- 13Preheat the smoker to 250 degrees Fahrenheit.
- 14Toss the pig shots on the smoker at 250 degrees Fahrenheit for about two hours until the bacon gets crispy.
- 15Drizzle hot honey over the finished pig shots.
- 16Melt butter in a pan.
- 17Add flour to the melted butter and whisk.
- 18Slowly whisk in beer, then milk, until smooth.
- 19Grate cheddar cheese.
- 20Reduce heat and stir in cheddar until melted.
- 21Add Silver Spring Foods Beer'n Brat Mustard to the cheese sauce.
- 22Season the beer cheese dip with salt and pepper.
- 23Serve the pig shots with the beer cheese dip on the side.
Ingredients
- 12 thick slices sausage or kielbasa
- 12 slices thick-cut bacon
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 tbsp Beer’n Brat Mustard
- 2 green onions, finely chopped
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp black pepper
- 1 fresh jalapeños, thinly sliced
- 2 tbsp hot honey
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup beer (lager)
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 3 tbsp Silver Spring Foods Beer’n Brat Mustard
- Salt
- Pepper
Equipment
smokertoothpicksbowlpiping bagknifegratersaucepanwhiskpan
Tips
- Don't be the guy who shows up with plain chips and store-bought dip. Bring pig shots and you'll be the next MVP.
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