If you’re looking for a savory appetizer that combines smoky, cheesy, and sweet flavors with a spicy kick, these Pig Shots are sure to impress. Wrapped in thick-cut bacon and stuffed with a creamy cheese mixture, each bite delivers a blend of textures and tastes that are utterly irresistible.
Perfect for game days, parties, or casual get-togethers, these appetizers bake until the bacon crisps to perfection while the honey barbecue glaze adds a touch of sticky sweetness. Prepare for a messy but deeply satisfying treat that your guests will keep coming back for.
- Combination of smoky sausage and crispy bacon delivers a hearty, flavorful bite.
- Cream cheese mixture with jalapenos adds creamy heat and sharpness.
- Honey BBQ glaze creates a sweet, sticky finish that balances the spice.
- Simple preparation makes them great for entertaining and crowd-pleasing.
Ingredients
- Smoked sausage or kielbasa: 1 pound cut into ¾ inch chunks, providing a smoky and meaty base for these hearty bites.
- Thick cut bacon: 12 ounces, used to wrap each sausage piece and crisp up deliciously in the oven.
- Cream cheese: 4 ounces at room temperature, creating a smooth and rich filling that complements the sausage.
- Sour cream: ¼ cup, adds tanginess and helps keep the cheese mixture creamy.
- Jalapeno: 1, deseeded and diced to add fresh, mild spicy heat without overpowering the dish.
- Sharp cheddar cheese: ½ cup shredded, introduces a tangy, melty cheese flavor within the filling.
- Slap Ya Mama seasoning: ½ teaspoon, a Cajun seasoning that enhances the savory depth and a subtle spicy note.
- BBQ sauce: ¼ cup, any preferred brand to brush on top for smoky, tangy flavor.
- Honey: ⅛ cup, mixed with BBQ to deliver a sticky sweetness on the bacon wrapping.
- Brown sugar: 1½ teaspoons, adds caramelized sweetness to the glaze for balance.
- Jalapeno slices: For garnish on top, providing visual appeal and a final hint of spice.
Instructions
- Preheat Your Oven to 375°F
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Start by heating your oven to 375 degrees Fahrenheit, which is an ideal temperature to cook the bacon wrapped sausage evenly and render the fat without burning.
- Prepare the Honey BBQ Glaze
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In a small bowl, combine BBQ sauce, honey, and brown sugar. This mixture will add a delicious sticky glaze to the bacon, balancing smoky and sweet flavors during baking.
- Wrap Sausage with Bacon
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Cut the bacon strips in half to better fit the sausage chunks. Wrap each ¾ inch sausage piece with a single bacon strip and secure it with a toothpick or place them in a muffin pan to keep their shape while baking.
- Make the Cream Cheese Mixture
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In a medium bowl, mix together room temperature cream cheese, sour cream, diced jalapeno, shredded sharp cheddar, and Slap Ya Mama seasoning until fully combined. This filling adds creamy richness with a touch of heat.
- Fill the Wrapped Sausages
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Transfer the cheese mixture into a quart-size plastic bag and cut off a small corner for piping. Squeeze the creamy mixture over the top of each bacon-wrapped sausage, creating a luscious crown.
- Add Jalapeno Slices and Glaze
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Top each pig shot with a jalapeno slice for an extra layer of spice and visual appeal. Then generously brush the honey BBQ glaze over each one to ensure a caramelized finish.
- Bake Until Bacon is Crispy
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Place the pig shots in the oven for 40-45 minutes or until the bacon is crispy and golden. Watch carefully towards the end to prevent burning while achieving that perfect crisp.
- Serve and Enjoy
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Carefully remove the pig shots from the oven and let them cool slightly. Serve warm for the best combination of melted cheese, smoky sausage, and crispy bacon.
- Using thick-cut bacon is key to prevent it from overcooking too quickly while the sausage heats through.
- Removing jalapeno seeds controls the heat, making the dish enjoyable for those sensitive to spice.
- Letting the cream cheese come to room temperature helps it mix smoothly with other ingredients.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to retain crispiness instead of using a microwave.
Serving Suggestions
Serve pig shots as a crowd-pleasing appetizer with ranch or blue cheese dip. They also pair wonderfully with fresh veggies or a crisp green salad to balance richness.
- For easier assembly, use a muffin tin to keep each pig shot upright and contained while baking.
- Try swapping the smoked sausage for spicy chorizo or a favorite bratwurst variant for flavor variety.
- Brush the pig shots once more with glaze halfway through baking for an extra glossy finish.
FAQs
- Can I make pig shots ahead of time?
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You can assemble the pig shots a few hours ahead of time and refrigerate them before baking. Bake just before serving to keep bacon crispy.
- What if I don’t like spicy food?
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Omit the jalapeno or use milder peppers. The recipe will still be flavorful without the heat.
- Can I freeze pig shots?
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Yes, freeze baked pig shots in a sealed container for up to 1 month. Reheat in the oven to crisp up bacon.
- What’s a good dipping sauce for pig shots?
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Ranch dressing, blue cheese dip, or extra BBQ sauce complement the smoky flavors perfectly.
- Can I use regular bacon instead of thick cut?
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Thick-cut bacon is recommended for best texture, but you can use regular bacon just watch the baking time closely to avoid burning.
- Are pig shots gluten-free?
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The dish is naturally gluten-free if you use gluten-free BBQ sauce and seasoning blends.
Bacon Wrapped Pig Shots
Equipment
- 1 muffin pan
- 1 baking sheet
- 1 medium bowl
- 1 small bowl
- 1 quart size baggie for piping cheese mixture
Ingredients
- 1 pound smoked sausage or kielbasa cut into 3/4-inch chunks
- 12 ounces thick cut bacon
- 4 ounces cream cheese room temperature
- 1/4 cup sour cream
- 1 jalapeno stemmed, seeded and diced
- 1/2 cup sharp cheddar cheese
- 1/2 teaspoon Slap Ya Mama seasoning
- 1/4 cup BBQ sauce
- 1/8 cup honey
- 1 1/2 teaspoons brown sugar
- jalapeno slices for topping
Instructions
- Preheat oven to 375°F.
- In a small bowl, combine BBQ sauce, honey, and brown sugar; set aside.
- Cut bacon strips in half and wrap each sausage chunk with a bacon piece.
- Place wrapped sausage pieces in a muffin pan or secure with toothpicks and place on a baking sheet.
- In a medium bowl, mix cream cheese, sour cream, diced jalapeno, sharp cheddar, and seasoning until smooth.
- Transfer cheese mixture to a quart size baggie and cut a small corner to pipe.
- Pipe cheese mixture onto the top of each bacon-wrapped sausage.
- Place a jalapeno slice on top of each pig shot and brush with the honey BBQ glaze.
- Bake for 40-45 minutes until bacon is crispy.
- Remove carefully from the oven and serve warm.
Notes
- Use toothpicks if no muffin pan is available to hold bacon in place.
- Adjust jalapeno amount to control spiciness.
- Store leftovers in a sealed container in the refrigerator up to 3 days.
