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INGREDIENTS

  • 1 package smoked pork sausage or kielbasa
  • (2) 8 oz package cream cheese softened
  • 1 cup crushed pineapple
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 2 tablespoons Sweet & Smoky Seasoning
  • 1 lb bacon cut in half lengthwise so you have long strips

METHOD

  1. Preheat your EGG at 300°F for indirect cooking. 
  2. Slice the sausage into 1/2 inch thick rounds. Wrap each slice of sausage with a half of a slice of bacon so it forms a little "shot glass" of meat. Season the shots with the Big Green Egg Sweet & Smoky Seasoning.
  3. In a medium bowl, beat together the cream cheese, brown sugar, and most of the pineapple chunks, reserving a couple of tablespoons of the pineapple to top the shots with later.
  4. Transfer the cream cheese mixture to a quart sized sip top bag and snip off the bottom corner. Fill each shot glass with some of the mixture, leaving just a little room at the top. Spoon the remaining crushed pineapple into the top of each shot and season them all again with a little more Sweet & Smoky Seasoning.
  5. Carefully transfer the shots to the grill grates (or a Big Green Egg Drip Pan) and cook for 75-90 minutes, or until the bacon gets crisp. 
  6. Serve warm with plenty of napkins and enjoy!
  • Oct 04, 2018
  • Category: BAKE
  • Comments: 0
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