Pig Shots

by | Feb 10, 2025 | BBQ

Pig Shot
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A one-bite barbecue appetizer featuring smoked sausage wrapped in bacon and filled with a creamy, cheesy, and spicy mixture.

Pig Shot

Why It Works

  • Perfect balance of flavors: The smokiness of bacon, the spice of jalapeños, and the creaminess of cheese create a bold, rich taste.
  • Easy to make: Minimal prep time and simple ingredients make this a quick and delicious BBQ appetizer.
  • Great for gatherings: Perfect for tailgates, potlucks, and backyard BBQs, these small bites pack a big punch.
  • Highly customizable: Adjust the spice level, cheese type, or add your favorite seasonings to make it your own.

Introduction: How to Make Pig Shots

Pig Shots have taken the barbecue world by storm, and for good reason. These little flavor bombs combine smoked sausage, crispy bacon, and a creamy, cheesy filling to create the ultimate bite-sized BBQ appetizer. Whether you’re firing up the grill for a big game, hosting a family cookout, or just looking for a fun new dish to try, Pig Shots are a must-make. Follow along to see how you can whip up this trendy BBQ treat in no time.

Step 1: Prepare the Filling

To create the rich, creamy filling, mix the following ingredients in a bowl:

  • 1 block (8 oz) of cream cheese(softened for easy mixing)
  • 1 cup shredded cheddar cheese
  • 1/3 cup diced pickled jalapeños(for a spicy kick)
  • 1/4 cup bacon bits(because more bacon is always better)
  • 1 tablespoon BBQ rub(for that smoky, seasoned flavor)

Once mixed thoroughly, transfer the filling to a piping bag or a resealable plastic bag with the corner cut off.

Step 2: Slice the Sausage

Choose a fully cooked smoked sausage (like kielbasa or andouille) and slice it into 1/2-inch thick rounds. These will act as the base for your Pig Shots.

Step 3: Wrap with Bacon

Cut thick-cut bacon slices in half and wrap one around the perimeter of each sausage round, securing with a toothpick to form a “shot glass” shape.

Step 4: Fill the Pig Shots

Pipe the prepared cheese mixture into the bacon-wrapped sausage cups. Be careful not to overfill, as the bacon will contract during cooking and might squeeze out the filling.

Step 5: Smoke or Bake

Preheat your smoker or grill to 300°F. Arrange the Pig Shots on a grill-safe tray or wire rack and smoke them for about 1 hour until the bacon is well-rendered and bite-through.

Alternatively, bake them in an oven at 350°F for 30-40 minutes until the bacon is crispy.

Step 6: Optional Glaze

For an extra layer of flavor, brush the Pig Shots with your favorite BBQ sauce during the last 10-15 minutes of cooking and let it caramelize.

Step 7: Serve and Enjoy

Remove the Pig Shots from the smoker, let them cool slightly, and enjoy these delicious, smoky, cheesy bites.

Print

Pig Shots

A one-bite barbecue appetizer featuring smoked sausage wrapped in bacon and filled with a creamy, cheesy, and spicy mixture.
Keyword Pig Shots
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 8 oz cream cheese (softened)
  • 1 cup shredded cheddar cheese
  • 1/3 cup diced pickled jalapeños
  • 1/4 cup bacon bits
  • 1 tablespoon BBQ rub
  • 12 slices thick-cut bacon (halved)
  • 1 smoked sausage (sliced into 1/2-inch rounds)
  • 1/2 cup BBQ sauce (optional for glazing)

Instructions

  • In a bowl, mix cream cheese, shredded cheddar, jalapeños, bacon bits, and BBQ rub until smooth.
  • Slice the smoked sausage into 1/2-inch thick rounds.
  • Wrap each sausage round with a half slice of bacon and secure with a toothpick to form a "shot glass" shape.
  • Pipe the cream cheese mixture into each bacon-wrapped sausage cup.
  • Smoke at 300°F for 1 hour or bake at 350°F for 30-40 minutes until the bacon is crispy.
  • Optionally, brush with BBQ sauce in the last 10-15 minutes of cooking.
  • Let cool slightly and serve hot.