Thanks for dropping by. It wouldn’t have been a sausage fest without you!
At The Taste of Montana, household adventures and sausage are alike. We can never have enough of either.
In the 1800s Poland introduced the world to Kielbasa, delicious tender pork salted, spiced, and packed in a casing. Today there are hundreds of different varieties of Kielbasa available to eat and some come with the addition of beef, deer, rabbit, or wild boar.
In English, the term “Polish sausage” and “kielbasa” are used interchangeably, however, the two are not synonymous. Kielbasa keow-BAH-sah is a general term in Polish for sausage, smoked or fresh, seasoned with marjoram and garlic. Whereas “Polish sausage” typically refers to a coarse, U-shaped heavily spiced pork sausage that’s been smoked.
Bacon is one of the world’s oldest processed meats dating back 3000 yrs ago with the Chinese being the first to cook salted pork bellies. The word “Bacon” comes from the Germanic root “-bak” which referred to the back of the pig used for the meat. Old High German “bakko” later became the French word “bacco” which the English then adopted as “bacoun”.
“Bringing home the bacon” is a reference to making money. But in 12th century England, this phrase had a different meaning. In the olden days, churches would award a side of bacon to any married man who swore before god that he and his wife had not argued for a year and a day. So, men who “brought home the bacon” were looked upon as good husbands and citizens.
Cream cheese dates back to ancient times as well with the first recorded recipes going as far as 1754 by the British.
Put the Kielbasa, bacon, and cream cheese together and you’ll have heavenly bites of delicious goodness with the following recipe. When it comes to finger food for parties and tailgating our choices are unlimited, but from experience, we know pig shots are a crowd-pleaser not to mention a fun conversation starter.
This appetizer has three main components: a slice of sausage, wrapped in bacon, topped with cream cheese mixture, and smoked. As it all cooks, the fat melts away taking along some of the calorie concerns one may have. These bites of joy are quite simple to make. Pop one in your mouth and good luck with trying to stop at one or two or three. So you might as well make a double batch and don’t be surprised if they become a permanent fixture on your bbq spreads.
Our recipe for these meaty shot glasses, aka pig shots, tastes rich creamy, and meaty with a melt-in-your-mouth sensation you thought you died and went to heaven.
