Who said the perfect tailgate recipe doesn’t exist? Get out your grill and get ready because you can’t go wrong with our Pig Shooters recipe! This dish is the perfect appetizer for all of your guests. Not to mention, it’s the perfect tailgate food. Impress your guests at the table with this easy to make recipe that will make you look like a pro in the kitchen! All you will need is cream cheese, cheddar cheese, Dickey’s Rib Rub with pulled pork, and Dickey’s Original Smoked Polish Sausage. Don’t forget the skewers! That’s really it! This Texan twist on your classic pig shots recipe is perfect for the days when you have leftover pulled pork and are looking to pull together a delicious appetizer for the family! With the help of premium meats like our smoked polish sausage, all the flavors will melt in together in your mouth for the perfect blend of cheesy-porky goodness. Once you’re done, you’ll wish you had more!
If you’re new to the BBQ game, let us explain why our pig shooters are so good and what they are. In short, it’s basically a shot glass of meat! Wait for it… on a skewer! Everyone loves food that is on a stick, especially when it’s delicious. Once you put all your ingredients onto your sausage, all that’s left to do is wrap it all in bacon, skewer it, smoke it, and finish it off with brushing Dickey’s Barbecue Sauce on it! Get ready for some pig paradise that will leave your guests asking for seconds! You really kill two birds with one stone with this pork appetizer because you can use your leftover pulled pork from the night before! We call that being deliciously efficient! So throw on your apron and turn on your grill because this Pig Shooter with sausage recipe is no joke!
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Remove the bacon from the refrigerator and cut the entire pack in half crosswise while still cold. Allow the bacon to slightly come to room temperature (5-10 minutes) while preparing the rest of the ingredients.
Combine, cream cheese with Dickey’s Rib Rub and cheddar cheese in a mixing bowl until mixed well. Shred and lightly chop cold pulled pork and combine with the cream cheese mixture.
Using a spoon divide the filling into 40 portions and ball them together. Place the portions on a small tray and place in the refrigerator.
Slice 1/4 inch off from the end of the Kielbasa, crosscut the entire kielbasa into 3/8 inch thick coins. Cut straight across the sausage, do not slice on a bias.
Place the sausage flat on a cutting board, place 1 chilled portion of the pulled pork and cream cheese mixture over the sausage.
Wrap each stack sausage and pork filling portion with 1/2 strip of room temperature bacon. The bacon should stretch so that the ends overlap and hold together. Lightly press down on the pork filling so that it stretches the bacon slightly.
Place 4 bacon wrapped sausage portions in a row with the bacon ends facing towards you. Push 1 bamboo skewer through the 4 sausage portions. Place the skewers halfway up the portion so that the bacon holds together.
Place the skewers in the refrigerator for 30 minutes while you heat the smoker.
Heat the smoker or grill to 300 deg F. Once heated place the skewers on the grates with the sausage side down. Cook the skewers for 45 minutes or until the bacon is rendered and slightly crispy on the edges.
Brush the tops of the pig shooters with Dickey’s Barbecue Sauce until evenly glazed.
Remove from the grill and remove skewers using a pair of tongs.
Place on a platter to serve.