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Fiery Piggy Balls

By Chef Michael

April 21, 2016

Prep Time

20 mins

Grill Time

30 mins

Total Time

50 mins

Categories

We wanted to do an extra spicy appetizer wrapped in bacon, of course, for game day.

Ingredients

Servings

0.4

lbs

bulk hot Italian sausage

3

half slices of bacon

All Spice Café Cayenne Habanero Sauce, to taste

Chipotle powder, to taste

1

wooden skewers, soaked in water for 5 minutes

Directions

Step 1

Form sausage into ¼ cup balls, we had 15 Fiery Piggy Balls. In large lightly greased cast iron skillet cook sausage balls until no longer pink (this can also be done on The GrateGriddle). Remove and drain on paper towels. When cool enough to handle wrap with bacon. Place 3 bacon wrapped sausage balls on each skewer. Sprinkle with chipotle powder and your ready for the grill. Preheat the grill grates to 350 degrees (177c). When bacon starts to crisp up brush generously with sauce. Pull when the bacon is crisp to your liking…

Step 2

I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Step 3

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Grill Like A Pro

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