Sausage Bacon Shooters

[Jon in DFW]

This was a quick take on "shrimp Shooters" which I believe I saw years ago prepared by Steve Reichlan. I was short on time for a party, so I left out the Shrimp.

Smoked Andouilli Sausage, thick cut bacon, cream cheese, cheddar cheese, and a sprinkle of Old Bay. smoked 1hr on weber with Pecan/Apple mixed wood chunks.

 

[Randy]

So you might want to cook another bunch cuz I'll take all the ones you got there. Looking very tasty and a great job

 

[Tim Campbell]

Umm...where is the party? Asking for a friend...

Those look amazing.

 

[timothy]

I thought shrimp shooters are a cocktail like a bloody mary/gazpacho?
How'd you make em?

 

[Jon in DFW]

I thought shrimp shooters are a cocktail like a bloody mary/gazpacho?
How'd you make em?

Cooked sausage from the store, sliced about 1/4-1/2" thick. Then wrapped one time around with thick cut bacon. Then use a toothpick to hold those together. Should look like a shot glass.

Then stuff with cream cheese/cheddar cheese. Normally I add a half a peeled shrimp with old bay spice.

Then onto the grill, at about 400°-450° for 30-45min, could be up to an hour. I like to make sure the bacon gets cooked well as it hold the liquid cheese inside.

They are best right off the grill, but they are also awesome leftovers the next morning chopped up in an omelet.

Enjoy