For this batch, which was a big batch, I used:
2lbs. Bacon cut in half
3 sticks of smoked sausage or Kielbasa sliced about 3/8' thick
2 packs of softened cream cheese
8oz. package of shredded Mexican cheese blend
4oz. can mild green chiles
BPS Sweet Money Rub
Brown Sugar
Oakridge Habanero Death Dust
Take a half slice of bacon, align one edge with the sausage slice and roll around the piece of sausage to make a "shot glass". Secure with a toothpick.
Mix together the cream cheese, rub and chiles
Add in the shredded cheese and mix again.
Fill a ziplock bag with the cheese mixture and cut off the corner. Or use your fancy piping bag.
Give the shots a dusting of rub.
Pipe in the cheese mixture into the "shots"
Top with some brown sugar and sprinkle with some HDD
I smoked at 300 for about 1 1/2 hours until the bacon was crisp and done.
A lot of the recipes I found only had the cheeses and brown sugar. Others had added some rub and some spice to offset the richness of the cream cheese. Found a couple that added sour cream to the mixture to make it easier to pipe in. I actually nuked mine for about 45 seconds. Some said to use thick cut bacon. I found that if you keep the bacon cold, it's much easier to roll around the sausage.
Found one recipe that made Reuben shots, one with a slice of water chestnut for some crunch. Use your imagination, these things are awesome. The most time consuming part is rolling all the "shots". BUT, let them cool a bit unless you want to scorch your mouth. Had about 10 people track me down at the party to ask about the recipe.
