SMOKED PIG SHOTS
In a mixing bowl add the 8 ounces of cream cheese. Use a Microplane to grate in two garlic cloves. Add the shredded smoked gouda, Worcestershire sauce, corn (off the ear), and sugar. Mix everything together thoroughly and set aside.
Cut the sausages into ½-inch slices. Cut the bacon in half. Take a strip of bacon and wrap it around a piece of sausage, overlapping the bacon, and using a toothpick skewer the bacon to the sausage so it doesn't unravel. It should form a cup or “shot glass” of sort.
Repeat this with all the sausage and bacon until you run out.
Scrape the cream cheese filling into a piping bag or a Zip-Lock bag. Pipe the filling into the pork shots.
Season the shots all around with your rub of choice. (Something in a southern style or spicy works really well.)
Place them on your smoker with the cream cheese side up, at 300-350°F, and cook until the bacon is crispy, (about an hour.) You can use a sheet tray or a wire rack if you prefer. It helps to catch that cheese dripping if one falls over while cooking.
Cool a bit before serving.