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Tailgate Tour Pig Shots

If you have never tried Pig Shots, STOP now and make these! We served these at the Knoxville Tailgate Tour stop. These are great for a tailgate because they are a one bite treat and very easy to eat. To make these you will slice sausage into bite sized coins and then wrap the sausage in bacon and pin it all together with a toothpick. The rim of the bacon allowed us to have a “bowl” where we can put cream cheese, cheddar cheese, and our new Crove Fajita Rub & Seasoning. The finishing touch is maple syrup, making these sweet and savory!


• 1 package Smoked Sausage
• 1 package Bacon
• 1, 8oz. block softened Cream Cheese
• 1 cup Shredded Cheese
Crove Food Co. Fajita Rub & Seasoning
• Maple Syrup
• Other supplies: 1 large Ziplock baggie, toothpicks


1. Preheat your smoker to 350 degrees Fahrenheit.
2. Remove your smoked sausage from the packaging and with a knife slice the smoked sausage into 1/2-inch round slices.
3. Remove the bacon from packaging and with a knife slice the bacon in half lengthwise.
4. Gather toothpicks, smoked sausage, and bacon. Using one piece of bacon and one piece of sausage, roll the bacon around the outside of the smoked sausage round. Use one toothpick to stick through the outside of the bacon all the way through the sausage and back out the other side. The rim of the bacon should stick up above the sausage creating a “bowl” for the cream cheese mixture to go in. Complete this step until all rounds of smoked sausage have been wrapped in bacon.
5. In a medium sized bowl, mix one block of softened cream cheese, 1 cup of shredded cheese, and a few shakes of fajita rub. Mix all together with a spatula.
6. Open a large Ziplock baggie. Using the spatula, scoop all the cream cheese mixture into the bottom of the baggie. Use your hands on the outside of the baggie to work all the mixture into one bottom corner of the baggie. Remove all the air and seal the baggie.
7. Using scissors, cut one small corner of the baggie.
8. Squeeze the cream cheese mixture into the top “bowls” of the bacon/sausage rounds.
9. Place on smoker for around 50 minutes, or until the bacon is fully cooked.
10. For the last 10 minutes of cooking, drizzle the tops of the Pig Shots with maple syrup.
11. Serve and enjoy!

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