Short Description
Pig Shots are a delicious and smoky appetizer made with sausage, bacon, and a creamy, cheesy filling. These bite-sized treats are perfect for BBQs, game days, and gatherings, offering a balance of savory, smoky, and slightly spicy flavors.
Why You’ll Love This Recipe
- Perfect for parties and gatherings
- Easy to make with just a few ingredients
- Smoky, creamy, and packed with flavor
- Can be customized with different fillings
- Cooked on the smoker or in the oven for versatility
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Smoked sausage
- Bacon
- Cream cheese
- Shredded cheddar cheese
- Jalapeños (optional for heat)
- BBQ rub or seasoning
- BBQ sauce (for glazing)
Directions
- Preheat your smoker or oven to 275°F.
- Slice the smoked sausage into ½-inch thick rounds.
- Wrap a strip of bacon around each sausage slice, forming a cup, and secure it with a toothpick.
- Mix the filling by combining cream cheese, shredded cheddar, diced jalapeños (if using), and BBQ rub.
- Fill each bacon cup with a spoonful of the cheese mixture.
- Place on a smoker or baking sheet and cook for about 60–90 minutes until the bacon is crispy.
- Brush with BBQ sauce during the last 10–15 minutes for extra flavor.
- Serve warm and enjoy!
Servings and Timing
- Servings: Makes approximately 12–15 pig shots
- Prep Time: 15 minutes
- Cook Time: 60–90 minutes
- Total Time: 1 hour 30 minutes
Variations
- Spicy Pig Shots: Add diced jalapeños or use spicy sausage.
- Sweet & Smoky: Use maple-glazed bacon and a honey BBQ sauce.
- Cheese Lover’s Edition: Mix in different cheeses like pepper jack or gouda.
- Stuffed with Meat: Add cooked, crumbled bacon or chopped brisket to the filling.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze before or after cooking for up to 2 months.
- Reheating: Warm in the oven at 350°F for 10–15 minutes or air fryer for a few minutes to restore crispiness.
FAQs
How do I prevent the bacon from unraveling?
Secure the bacon with toothpicks to keep it wrapped around the sausage.
Can I make these in the oven instead of a smoker?
Yes, bake them at 275°F for about 60–90 minutes until crispy.
What type of sausage is best for pig shots?
Smoked sausage, kielbasa, or andouille work great.
Can I make pig shots ahead of time?
Yes, assemble them a day ahead and refrigerate until ready to cook.
How do I make them crispier?
Cook at a slightly higher temperature for the last 10 minutes or finish under the broiler.
What’s the best wood for smoking pig shots?
Hickory, apple, or cherry wood adds great flavor.
Can I use turkey bacon instead?
Yes, but it may cook faster, so adjust the time accordingly.
Do I need to flip them while cooking?
No, they cook evenly as they stand upright.
What dipping sauce pairs well with pig shots?
Ranch, honey mustard, or extra BBQ sauce are great choices.
Can I cook these on a gas grill?
Yes, set up indirect heat and cook at 275°F with wood chips for smoky flavor.
Conclusion
Pig Shots are an irresistible appetizer that’s easy to make and packed with smoky, cheesy goodness. Whether you’re hosting a BBQ or just craving a flavorful snack, these bacon-wrapped bites are sure to be a hit! Try different variations to suit your taste, and enjoy them hot off the smoker or oven.
Print
Pig Shots Recipe
- Prep Time: 15 minutes
- Cook Time: 1.5–2 hours (smoking) or 35–40 minutes (baking)
- Total Time: 1 hour 45 minutes (smoking) or 55 minutes (baking)
- Yield: 12–14 pig shots 1x
- Category: Appetizer
- Method: Baking
- Cuisine: pig shots, smoked appetizers, bacon-wrapped sausage, BBQ snacks, keto appetizers
Description
Pig Shots are the ultimate bite-sized BBQ treat! Smoked sausage rounds are wrapped in thick-cut bacon to form a “shot glass” shape, then filled with a creamy, cheesy, and slightly spicy mixture before being smoked or baked to perfection. These smoky, crispy, and indulgent bites are perfect for game days, BBQs, or any gathering.
Ingredients
1 (12-14 oz) package smoked sausage (like kielbasa or andouille), sliced into 1/2-inch rounds
1 lb thick-cut bacon (about 12-14 slices)
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
1 green onion, finely chopped
1 tablespoon BBQ seasoning (or your favorite dry rub)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 jalapeño, finely diced (optional, for extra heat)
2 tablespoons maple syrup or honey (optional, for a touch of sweetness)
Toothpicks
Instructions
Preheat & Prep:
Preheat your smoker to 275°F (135°C) or your oven to 350°F (175°C) if baking.
Slice the smoked sausage into ½-inch thick rounds.
Cut each bacon slice in half.
Assemble the Pig Shots:
Wrap a half-slice of bacon around each sausage round, forming a “cup” or “shot glass” shape. Secure with a toothpick.
Place them upright on a baking sheet or a wire rack over a tray.
Make the Filling:
In a bowl, mix together cream cheese, cheddar cheese, pepper jack cheese, green onion, BBQ seasoning, garlic powder, smoked paprika, and jalapeño (if using).
Spoon or pipe the mixture into each bacon cup until just full.
Cook the Pig Shots:
Smoking Method: Place the pig shots in the smoker and smoke for 1.5 to 2 hours until the bacon is crispy and the filling is bubbling.
Baking Method: Bake for 35-40 minutes or until bacon is crispy and cheese is melted.
Finish & Serve:
Brush with maple syrup or honey in the last 5 minutes for a sweet-savory finish (optional).
Remove from heat and let cool slightly before serving.
Notes
- Spicy Version: Add extra jalapeño or a dash of hot sauce to the filling.
- Sweeter Version: Use brown sugar instead of BBQ seasoning and drizzle with honey.
- Crispier Bacon Tip: If baking, place pig shots on a wire rack over a sheet pan to allow fat to drain.
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