This cook (bake) was done on my Green Mountain Daniel Boone pellet grill running at about 400 degrees. This appetizer bake consisted of forty of the biscuit bites and about sixteen of the pig shots.
Preparation of the biscuit bites:
2 )10 count) cans of flaky biscuits (Grands Jr)
1 lb sausage (I used the hot sausage)
2 cups shredded cheddar cheese
Preheat cooker to about 400 degrees
Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.
Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Pam your mini-cupcake pan and press one layer of the biscuit into each hole. Repeat with the remaining dough or biscuit layers.
Place sausage-cheese ball into each biscuit cup and add a jalapeno slice. Bake for 8-10 minutes or until biscuits are browned and sausage balls are bubbly.
The pig shots are just a piece of rope sausage with a piece of bacon wrapped around them leaving about half the bacon on the sausage piece and the other half forming a pocket for the goodies. Use a toothpick to hold the bacon in place. Stuff the cavities with cream cheese and sprinkle on a light rub and then fill the remaining space in the cavity with brown sugar. Bake these until the bacon is done.
Loaded into the Daniel Boone cooker running around 400 degrees.
I had only one of the mini-muffin tins so I had to do these in two rounds. After I got the first round of the biscuits off the cooker, the pig shots were done shortly thereafter.
Second round of the biscuit bites going on the cooker.
My completed appetizers.