pig shots sauce bbq firebarns la cabane érable fromage crème fumé
25 minutes • 20 pig shots

Pig Shots with Firebarns La Cabane Maple Glaze

Decadent Pig Shots: smoked sausages wrapped in bacon, topped with a creamy Tex-Mex cheese mixture, then brushed with Firebarns La Cabane Maple Glaze for a sweet, smoky, and utterly gourmet bite.

Ingredients

  • 3 German-style smoked sausages, cut into 3 cm pieces
  • 2 packages bacon
  • 1 package cream cheese, softened
  • 1 cup shredded Tex-Mex cheese
  • 1 to 2 tbsp. BBQ spice rub
  • Firebarns' La Cabane Maple Glaze for basting
  • Toothpicks

Preparation

  1. Cut the smoked sausages into small pieces, about 3 cm long.
  2. In a bowl, mix the cream cheese, shredded Tex-Mex cheese, and BBQ spices until you get a creamy and well-seasoned mixture.
  3. Cut the bacon slices in half.
  4. Wrap each sausage piece with half a slice of bacon, then secure with a toothpick to form a small shooter-like base.
  5. Fill the inside of each pig shot with the cheese mixture.
  6. Sprinkle a little BBQ spice on top.
  7. Preheat the BBQ for indirect cooking to about 350°F.
  8. Place the pig shots on the BBQ, for indirect cooking, and cook until the bacon is well cooked and slightly crispy.
  9. Towards the end of cooking, generously brush the pig shots with Firebarns La Cabane Maple Glaze.
  10. Let them caramelize for a few minutes, then remove from the BBQ.
  11. Serve hot, directly from the BBQ. The melted cheese mixture, crispy bacon, and La Cabane Maple Glaze make these bites completely decadent.

Featured Products

Quick buy
La Cabane Maple Glaze 350 mL
$6.99 CAD