Made a batch of Cajun pig shots... they are awesome
Ingredients:
2-8oz packs of softened cream cheese
3 links of boudain (removed from casing)
1tsp cayenne pepper
Tsp salt
Tsp black pepper
Garlic powder, onion powder, and Cajun/creole seasoning of your choice and to your taste ( I used 2 gringos chupacabra Cajun blend)
Sausage links sliced into approx 1/2 medallions ... I used deer sausage out of the deep freezer but have used andouille sausage in the past
Bacon of your choice
Preheat smoker or pellet smoker to 375
In a large bowl combine and blend into a thick but squeezable paste, all of the spices, boudain, and cream cheese
Cut sausage into medallions and wrap with bacon in such a way as to make a “shot glass” with the sausage medallion bring the bottom of the shot glass. Pin bacon on with a wet tooth pic.... or even a raw piece of spaghetti pasta
Put the seasoning paste into a piping bag or a gallon ziploc with a corner cut off and pipe the mixture into the shot glass and place on smoker for about 45 minutes or until the bacon is done......
Let em cool and enjoy
Sol Sunrise
Open and drink about 1/4?of the beer.
Pour in a shot of your preferred tequila, a few ounces of orange juice, a dash of grenadine and a lime quarter.... enjoy
Sent from my iPhone using Tapatalk
Ingredients:
2-8oz packs of softened cream cheese
3 links of boudain (removed from casing)
1tsp cayenne pepper
Tsp salt
Tsp black pepper
Garlic powder, onion powder, and Cajun/creole seasoning of your choice and to your taste ( I used 2 gringos chupacabra Cajun blend)
Sausage links sliced into approx 1/2 medallions ... I used deer sausage out of the deep freezer but have used andouille sausage in the past
Bacon of your choice
Preheat smoker or pellet smoker to 375
In a large bowl combine and blend into a thick but squeezable paste, all of the spices, boudain, and cream cheese
Cut sausage into medallions and wrap with bacon in such a way as to make a “shot glass” with the sausage medallion bring the bottom of the shot glass. Pin bacon on with a wet tooth pic.... or even a raw piece of spaghetti pasta
Put the seasoning paste into a piping bag or a gallon ziploc with a corner cut off and pipe the mixture into the shot glass and place on smoker for about 45 minutes or until the bacon is done......
Let em cool and enjoy
Sol Sunrise
Open and drink about 1/4?of the beer.
Pour in a shot of your preferred tequila, a few ounces of orange juice, a dash of grenadine and a lime quarter.... enjoy
Sent from my iPhone using Tapatalk
Comment