Pig Shot Question?

[RiversideSm0ker]

Have any of you used Italian sausage for your pig shots? Is there too much shrinkage? I am thinking of doing some pig shots with some mild Italian sausage that I have in the freezer for Memorial Day. Due to the extra fat content, I am just a little concerned that they will shrivel up. If that's the case then i will stick with smoked sausage but I would really like to try the Italian sausage for a different flavor profile. Any experience you can share would be appreciated. Thanks :)

G

 

[thirdeye]

I don't think un-ooked sausage will work as well when you build the shot glass.

 

[Steve H]

I'm not sure either. But I'm watching.

 

[RiversideSm0ker]

I don't think un-ooked sausage will work as well when you build the shot glass.

That is my concern. I would cook it long enough for it to be safe but will it get all shriveled up and fall apart? I love the flavor of this particular Italian sausage though. Oh well, I guess I may stick with the smoked sausage and just do the Italian sausage alone for some tasty sandwiches :)

G

 

[RiversideSm0ker]

I'm just feeling a bit adventurous for my Memorial Day cook.

G

 

[Steve H]

Heck, give it a try. Perhaps just make the shot glass a bit thicker to compensate.

 

[Steve H]

Maybe form the shotglass. Then put it in the freezer to firm up. Maybe it'll brown/firm up when heated to keep it's shape?

 

[thirdeye]

What do you normally season your cream cheese with? How about adding some cooked Italian sausage, and maybe some Italian seasonings to the cream cheese?

 

[SmokyMose]

I'll be watching because I have no idea what a pig shot is, but it sounds interesting....

 

[Steve H]

I'll be watching because I have no idea what a pig shot is, but it sounds interesting....

Do a search for them. They are really good.

 

[RiversideSm0ker]

A pig shot is basically smoked sausage cut into about a half inch slice then wrapped with bacon to create a shot glass effect. You pin the bacon to the sausage with a toothpick and then fill the inside of the cup with whatever floats your boat. I used caramelized onions and cheese in my last batch. They were delicious.

G

 

[SmokyMose]

A pig shot is basically smoked sausage cut into about a half inch slice then wrapped with bacon to create a shot glass effect. You pin the bacon to the sausage with a toothpick and then fill the inside of the cup with whatever floats your boat. I used caramelized onions and cheese in my last batch. They were delicious.

G

Ok, I'm game! If you're worried about shrinkage just cook it a bit before wrapping. You could even nuke it a bit. Hmmm....

 

[kilo charlie]

I would use the meat out of a Bratwurst... it will not shrink and if you have a grocery store or meat market like I have around me there's likely 20 flavors of brats that you could play with.

 

[RiversideSm0ker]

I have very tasty smoked sausage from Sam's Club but this last batch of Italian sausage from Sam's was exceptionally spiced. That was why I was going to give it a try. I guess I could pre cook it a bit on my kettle and then let it cool before slicing it up for the pig shots. I am thinking that I may just go with the traditional cream cheese stuffing with a bit of rub and topped with maybe some cheddar. My mouth is watering just thinking about cooking these.

G

 

[PPG1]

A pig shot is basically smoked sausage cut into about a half inch slice then wrapped with bacon to create a shot glass effect. You pin the bacon to the sausage with a toothpick and then fill the inside of the cup with whatever floats your boat. I used caramelized onions and cheese in my last batch. They were delicious.

G

What ever floats my boat...I was thinking Jack Daniels!

 

[RiversideSm0ker]

What ever floats my boat...I was thinking Jack Daniels!

Hey with enough cheese in the bottom to seal things up your Jack might survive after the cook was complete

 

[thirdeye]

Okay RiversideSm0ker I've had pig shots on my mind since your post on Thursday, so I made a batch this morning. I still used kielbasa, but this time I'm trying a thin slice of jalapeno on top. I hope it doesn't shrivel up.... but my thinking is that I made the cheese pretty mild, and if some of the neighbors don't like real spicy, they can just pluck off the pepper.

 

[PPG1]

Now All Right!!!