Pig Shots (Oven Baked)

Prep: 30 mins.
Cook: 45 mins.
Yield: 18 servings

Ingredients:

1 pound smoked sausage or kielbasa sausage, cut into ¾ inch chunks (I sometimes use pork sausage that my local butcher makes. I prep it by making it into sausage shaped balls and baking it until it is 75-90% done and holds its shape well.)
12 ounce thick cut bacon
4 ounce cream cheese, room temperature
¼ cup sour cream
1 jalapeño, stem, seeds removed, diced
½ cup sharp cheddar cheese
½ teaspoon powdered garlic
¼ cup BBQ sauce (any brand)
⅛ cup honey
1 ½ teaspoon brown sugar
Jalapeno slices

Instructions:

Preheat the oven to 375°.
In a small bowl, mix BBQ sauce, honey and brown sugar together. Set aside.
Cut bacon in half and wrap each piece of smoked sausage with a strip of bacon.
Place into a muffin pan or use a toothpick to hold together and place on a baking sheet.
In a medium bowl, mix cream cheese, sour cream, diced jalapeño, sharp cheddar cheese and powdered garlic together until combined.
Add mixture to a quart size baggie and clip the corner.
Squeeze cheese mixture onto the top of each sausage.
Add a sliced jalapeño on the top and then brush each pig shot with the honey BBQ mixture.
Bake in the oven for 40-45 minutes or until the bacon is crispy.
Carefully remove from the oven and enjoy.

Tips:
Store these in the refrigerator in an airtight container for up to 5 days.
To reheat them, place them in a muffin tin and bake them at 300 degrees for 10 minutes or until heated through.