Prepare your Shot Glasses

1. Cut you sausage into ¼ inch thick discs
2. Cut your bacon slices in half
3. Wrap bacon around sausage disc, forming a “shot glass” and pin in place with tooth pick. 

Heat Smoker to 250 degrees

Prepare the Shots

1. Mix together Cheeses, jalapenos, cayenne, paprika, garlic, worcestershire, and liquid smoke - a stand mixer with a paddle works best. 
2. Take your cheese mixture and put in a non-pleated gallon zip lock bag. 

The Finale 

1. Cut off aa small bit of the corner of the ziplock 
2. Squeeze mixture into your “shot glasses” 
3. Place your filled glasses on a rack.
4. Sprinkle grill seasoning over the top of all of them 
5. Smoke for 60 minutes or until bacon is slightly crispy.