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.