Shoot The Pig! Recipe

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Shoot the pig!

William Smith


This recipe should knock your socks off, it shows bacon in many forms, from diced to chunks and beyond

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1 Hr 20 Min


40 Min




6 slice
applewood bacon
1 small
smoked sausage
1/2 c
cream cheese with onion
12 small
slider buns
8 oz
ground pork
8 oz
ground andouille sausage
1 Tbsp
salt and pepper to season slider
8 oz
blood orange marmalade
3 c
heavy cream
One c
1/2 c
pure vanilla extract
egg yolks
1 c
heavy cream, cold

Directions Step-By-Step

Take sausage and cut into medallions, take bacon and cut in half, wrap bacon around sausage to look like shot glass, pipe in cream cheese into shot glass and cook for two hrs
Take slider meat and mix together to make patties, cook until clear grease appears
Pre-heat the oven to 300°F
1. Heat heavy cream, in a sauce pan, almost to a simmer, stirring frequently.

2. In a medium bowl, whisk together 3 eggs and 1/2 cup sugar until blended. 3. Slowly/gradually stir in the hot cream and vanilla. Start very slow or you may scramble your eggsStrain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 8 (4 oz) cups and place in a large baking dish.

5. Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300˚F for 35 minutes. Once out of the oven, remove from hot water bath, let cool to room temp then cover and refrigerate creme brulee until fully cooled.
Add pig shot, slider and creme brule all on the same place top slider with blood orange marmalade

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Pork
Regional Style: American