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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3784369" data-attributes="member: 5412"><p>Made some elk, jalapeño, and cheese sausage awhile back. Always looking for new recipes to use.</p><p>Found one called pig shots.</p><p>Cut the uncooked sausage into 1/2” rounds and wrap with thick cut bacon. Secure with a toothpick.</p><p>Make a mix of cream cheese, sharp shredded cheddar cheese, finely diced red onion, fresh garlic, crushed red pepper for some spice and fill the cup.</p><p></p><p>[ATTACH=full]274924[/ATTACH]</p><p></p><p>[ATTACH=full]274925[/ATTACH][ATTACH=full]274926[/ATTACH][ATTACH=full]274927[/ATTACH]</p><p></p><p>Pro tip: cook low and slow at 225 vs 350 as the high heat caramelizes the sugars in the sausage cure. Cook on the cool part of the pellet grill or use indirect heat if using charcoal.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3784369, member: 5412"] Made some elk, jalapeño, and cheese sausage awhile back. Always looking for new recipes to use. Found one called pig shots. Cut the uncooked sausage into 1/2” rounds and wrap with thick cut bacon. Secure with a toothpick. Make a mix of cream cheese, sharp shredded cheddar cheese, finely diced red onion, fresh garlic, crushed red pepper for some spice and fill the cup. [ATTACH type="full" alt="66BBE591-D02D-4D81-874A-0AFABE3DEE72.jpeg"]274924[/ATTACH] [ATTACH type="full" alt="E43C59D5-0BFB-494A-B906-3FE0B8525F92.jpeg"]274925[/ATTACH][ATTACH type="full" alt="6B9727A5-6A34-4BBE-A026-63CF634555EE.jpeg"]274926[/ATTACH][ATTACH type="full" alt="BB2DFF01-4B3A-4C97-A4E5-14C4A21BC2CE.jpeg"]274927[/ATTACH] Pro tip: cook low and slow at 225 vs 350 as the high heat caramelizes the sugars in the sausage cure. Cook on the cool part of the pellet grill or use indirect heat if using charcoal. [/QUOTE]
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