1 lb smoked kielbasa (cut into 3/8" thick disks)
2 jalapeno peppers (one sliced about 1/8" thick to put inside pig shots and one sliced very thinly for garnish when serving)
1/4 cup maple syrup (or agave nectar/corn syrup)
1 green onion stalk (thinly sliced, for garnish)
8 oz cream cheese (softened, at room temperature)
8 oz sour cream
3 oz jalapeno cheddar cheese (finely chopped)
2 Tbsp grated Parmesan cheese
3 green onion stalks (thinly sliced)
1/8 tsp crushed red pepper red pepper flakes (optional)
1 tsp granulated garlic
1 tsp granulated onion
1 tsp Ancho chile powder
1 tsp raw sugar (or brown sugar)
1/4 tsp kosher salt
1/4 tsp black pepper
Categories
Appetizer
Party Food
Cuisine
American
Steps
Prepare the rub by mixing the rub ingredients in a small bowl. Set aside.
In a medium bowl, mix softened cream cheese with the rest of the cream cheese filling ingredients. Transfer to a medium Ziploc bag and refrigerate. Just before filling, cut off one corner making a 3/4" opening. You can also use a piping bag with a 3/4" tip.
Make bacon 'cups' by wrapping bacon strips around sausage slices and securing them with toothpicks.
Place a slice of jalapeno pepper at the bottom of each cup and drizzle about 1/2 tsp of maple syrup.
Fill the cups with the filling and sprinkle the rub generously on top.
Smoke with cherry, pecan or hickory smoke at 250F - 275F for 60-80 minutes, or until the bacon crisps up and acquires a nice color, and the tops are dark golden brown.
Serve hot, garnished with thin slices of jalapeno pepper and green onion.
