Here it is, folks - some shot-size cups of pork perfection for ya. This is the ultimate tail gating snack! Crispy bacon wrapped around fat chunks of kielbasa topped with hot and smoky cream cheese. Bet you can't eat just one of these Smoked Sausage Bacon Shots!
2lb.fully cooked smoked or kielbasa sausage, cut into 16 chunks
1-2Tbs.of your favorite BBQ rub
1cupshredded sharp Cheddar cheese
1/4cupof your favorite BBQ sauce, for drizzling over the shots or to brush the bacon
Preheat your smoker to 180 degrees F. Place the block of cream cheese onto a sheet of non-stick foil or into a greased foil pan; sprinkle with granulated garlic and paprika; smoke for 1 1/2 - 2 hours.
Cut the bacon slices in half so you now have 16 pieces of bacon; season each one with a light sprinkle of your favorite pork rub.
Wrap the seasoned bacon slices around the sausage chunks, allowing the bacon to protrude about 1/4-inch at the top of each one; secure the bacon ends with a toothpick.
Turn the smoker up from 180 degrees F. to 350 degrees F.
In a mixing bowl, combine the smoked cream cheese with the shredded cheddar. Using a small cookie dough scoop, place dollops of the cream cheese mixture on top of the prepared bacon-wrapped sausages, nestling it down into the bacon that’s protruding above each one; drizzle with a bit of honey.
Place the prepared sausage shots onto the smoker or grill rack; smoke for 30 minutes to an hour, or until the bacon is as crispy and as smoked as you like it. Serve the shots warm, with bbq sauce on the side for dipping, if desired.
**Be sure to check the blog post for lots of my favorite tips and tricks, specific instructions, recommended tools and FAQ's for making this recipe.