Breakfast Pig Shots

a Grunt twist on BBQ Pig Shots

I never heard of pig shots, armadillo eggs, or shotgun shells until I was visiting some friends in Texas. Seems these are big in some parts, and boy are they good. If you watch my show you might see me doing a little more Southern cooking lately, but don’t worry I am still as Northern as they come, I just love trying different food, and this is something everyone can get behind.

As always stopped by @TNMeatCo and picked up some sausage and bacon.

I start by doing a sea salt and peppercorn rub on my bacon. There are so many rubs you can do on bacon, so I will leave that for another blog.

Ingredients:

• 1 lb. breakfast sausage (for regular pig shots it is Italian sausage)
• 4 strips sea salt and peppercorn bacon
• 2 Jalapeño peppers
• 2 tbsp. cream cheese
• 2 tbsp. shredded cheddar cheese
• salt, pepper, paprika, white pepper to taste

Mix your sausage and seasoning in a bowl. Roll into meatballs and set aside.

In a small bowl mix your cream cheese (for this I am using cream cheese with chives) and shredded cheese, I am using sharp cheddar from Nash Family Farms, but a pepper jack or Mexican mix will do just fine.

Cut your Jalapeños into two pieces and remove the seeds. Using your finger fill the Jalapeños with the cheese mix.

Flatten out the sausage balls and place the Jalapeños in the center. Fold the sausage around and wrap with the bacon.

Place in a cast iron pan and put into a 375 degree oven for 25-30 min or until the sausage is cooked.

Got left-over sausage and Jalapeños? Not a problem, make some breakfast shotgun shells. Fill whole Jalapeños with the cheese mix, place a small amount of sausage on the side and wrap with bacon.

Cook these in your cast iron with your breakfast pig shots, for this I am making homemade buttermilk biscuits on the griddle, while the meat cooks in the pan.

This is a great twist on a sausage and cheese sandwich for your family.