Bacon, Scallion, Cream Cheese Plugs

• 50 g bacon, the smokier the better (1 3/4 ounces)
• 200 g cream cheese (7 ounces)
• 2 g scallion greens, thinly sliced
• 5 g sugar (1 teaspoon)
• 2 g kosher salt (1/2 teaspoon)

1. Cook the bacon in a skillet over medium heat until its auburn brown and crunchy.
2. Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.
3. Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed.
4. Pour in the reserved bacon fat and paddle to combine.
5. Scrape down the sides of the bowl.
6. Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.
7. Scoop the cream cheese mixture onto a quarter sheet pan in 8 even lumps.
8. Freeze until rock hard, 1 to 3 hours.
9. Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.
10. Make a meat-free cream cheese plug with your favorite bagal fixins.
11. We make a veggie plug with dill and cucumber, too!

bacon, cream cheese, scallion greens, sugar, kosher salt

Taken from www.epicurious.com/recipes/food/views/bacon-scallion-cream-cheese-plugs-382421 (may not work)