Easy Pig Shots Recipe With Beef Bacon And Sausage
Pig Shots are a fantastic appetizer that always disappears first. The first time I made Pig Shots, they disappeared so fast from the appetizer table that I barely got one. That’s usually a good sign, right? They’re essentially little flavor bombs, a delightful combination of smoky, creamy, and a hint of spice wrapped in crispy beef bacon. They look impressive, but they’re surprisingly straightforward to put together, making them perfect for game days, parties, or just when you want to treat yourself to something truly delicious. The key is good quality ingredients, and once you get the hang of wrapping them, it’s a breeze. These little bites offer a satisfying chew from the sausage, a creamy, cheesy interior, and the irresistible crunch of perfectly cooked beef bacon. Plus, the subtle sweetness from the BBQ glaze takes them over the top. You’ll find yourself making these Pig Shots again and again.
Ingredients:
- 1 pound smoked sausage or kielbasa sausage, cut into ¾ inch chunks
- 12 ounce thick cut beef beef bacon
- 4 ounce cream cheese, room temperature
- ¼ cup sour cream
- 1 jalapeno, stem, seeds removed, diced
- ½ cup sharp cheddar cheese
- ½ teaspoon Slap Ya Mama seasoning
- ¼ cup BBQ sauce (any brand)
- ⅛ cup honey
- 1 ½ teaspoon brown sugar
- Jalapeno slices for topping
Preparing the Filling
The heart of a good Pig Shot is its creamy, cheesy filling. You want to start with softened cream cheese for this, which makes it much easier to mix everything smoothly. Take your cream cheese out of the fridge about 30-60 minutes before you plan to start mixing. In a medium bowl, combine the room temperature cream cheese and the sour cream. Stir these together until they are well blended and there are no lumps of cream cheese visible. This creates a smooth, creamy base for our filling. Next, add the finely diced jalapeno. Make sure you’ve removed the stem and seeds first, as those are the hottest parts. Then, stir in the shredded sharp cheddar cheese and the Slap Ya Mama seasoning. Mix until everything is evenly distributed. This filling should be thick enough to hold its shape when scooped, but still spreadable. If it seems too stiff, you can add another tablespoon of sour cream. If it’s too loose, a little more cheddar cheese can help thicken it up.
Pig Shots
The first time I made Pig Shots, they disappeared so fast from the appetizer table that I barely got one. That’s usually a good sign, right? They’re essentially little flavor bombs, a delightful combination of smoky, creamy, and a hint of spice wrapped in crispy beef bacon. They look impressive, but they’re surprisingly straightforward to put together, making them perfect for game days, parties, or just when you want to treat yourself to something truly delicious. The key is good quality ingredients, and once you get the hang of wrapping them, it’s a breeze.
Ingredients:
- 1 pound smoked sausage or kielbasa sausage, cut into ¾ inch chunks
- 12 ounce thick cut beef beef bacon
- 4 ounce cream cheese, room temperature
- ¼ cup sour cream
- 1 jalapeno, stem, seeds removed, diced
- ½ cup sharp cheddar cheese
- ½ teaspoon Slap Ya Mama seasoning
- ¼ cup BBQ sauce (any brand)
- ⅛ cup honey
- 1 ½ teaspoon brown sugar
- Jalapeno slices for topping
Preparing the Filling
The heart of a good Pig Shot is its creamy, cheesy filling. You want to start with softened cream cheese for this, which makes it much easier to mix everything smoothly. Take your cream cheese out of the fridge about 30-60 minutes before you plan to start mixing. In a medium bowl, combine the room temperature cream cheese and the sour cream. Stir these together until they are well blended and there are no lumps of cream cheese visible. This creates a smooth, creamy base for our filling.
Next, add the finely diced jalapeno. Make sure you’ve removed all the seeds and the white pith from the jalapeno. This is where most of the heat comes from, so removing them will give you a pleasant warmth without overwhelming spice. If you like things hotter, you can certainly leave some seeds in, or even use a spicier pepper like a serrano. After the jalapeno, stir in the shredded sharp cheddar cheese. The cheddar adds a nice sharp, savory note that complements the creaminess. Finally, sprinkle in the Slap Ya Mama seasoning. This seasoning blend is fantastic; it has a good kick of spice with salt and other savory undertones. Mix everything together until it’s all just combined. Don’t overmix at this stage; you just want everything incorporated evenly.
Assembling the Pig Shots
Now for the fun part: assembling these little flavor packages. You’ll need your smoked sausage, cut into ¾ inch thick chunks. Kielbasa works great here, but any good quality smoked sausage will do. The sausage provides the smoky, meaty foundation.
Take your thick-cut beef beef bacon and cut it into strips that are about the same width as your sausage chunks. You’ll want to wrap each sausage chunk with a piece of beef bacon. A good technique is to wrap the beef bacon around the sausage so that it slightly overlaps. You can secure the beef bacon with a toothpick if you’re worried about it unraveling during cooking, but with thick-cut beef bacon, it often stays put on its own.
Once the sausage is wrapped in beef bacon, it’s time to add that delicious filling. Spoon a generous dollop of the cream cheese mixture onto the top of each beef bacon-wrapped sausage. You don’t need to be perfectly neat; a slightly rustic look is fine. You want enough filling to cover most of the sausage top, but not so much that it will all ooze off before it has a chance to melt and get gooey.
The Glaze and Baking
For the final touch before they hit the heat, we’re going to make a simple yet effective glaze. In a small bowl, whisk together the BBQ sauce, honey, and brown sugar. This mixture will caramelize beautifully in the oven, adding a sweet and tangy layer to the Pig Shots. Brush a little bit of this glaze over the cream cheese filling on each of the assembled Pig Shots.
Arrange your assembled Pig Shots on a baking sheet lined with parchment paper. This makes cleanup much easier and prevents any sticky glaze from adhering to your pan. Place a slice or two of fresh jalapeno on top of the glaze on each Pig Shot. This not only adds a pretty pop of color but also a bit more fresh pepper flavor.
Cooking the Pig Shots
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This temperature is hot enough to get the beef bacon nice and crispy without burning the glaze or overcooking the sausage. Place the baking sheet with the Pig Shots into the preheated oven.
Bake for approximately 20-25 minutes. You’ll know they’re ready when the beef bacon is crispy and browned, the cheese filling is melted and bubbly, and the glaze has thickened slightly and started to caramelize. Keep an eye on them during the last few minutes of baking, as ovens can vary. If the beef bacon is crisping up nicely but the glaze seems to be browning too quickly, you can loosely tent the baking sheet with aluminum foil.
Resting and Serving
Once they are done, carefully remove the baking sheet from the oven. Let the Pig Shots rest on the baking sheet for about 5 minutes before serving. This allows the molten cheese filling to settle just a bit, making them easier to handle. They will be very hot right out of the oven, so a little patience will be rewarded.
Serve your Pig Shots warm. They are absolutely fantastic as an appetizer or a hearty snack. The combination of the crispy beef bacon, the smoky sausage, the creamy and cheesy filling, and the sweet and tangy glaze is truly irresistible. You’ll likely want to make a double batch if you have a crowd!
Conclusion:
These Pig Shots are a guaranteed hit at any gathering. They combine smoky sausage, a creamy, spicy filling, and crispy beef bacon into one perfect bite. They look fancy, but you saw how simple they are to make. Serve them warm right out of the oven or the smoker, and watch them vanish. They are especially great for game day or any party where people are mingling and looking for something delicious to snack on. You can easily make the filling ahead of time and wrap the shots just before you bake or smoke them. For a variation, try adding a pinch of smoked paprika to the filling for an extra smoky layer, or swap the cheddar for pepper jack for more heat. You could also experiment with different types of sausage, like an Italian sausage for a different flavor profile. Don’t be afraid to play around with the filling ingredients to suit your taste. Give these Pig Shots a try; they’re a simple way to impress your guests or just treat yourself to something incredibly tasty.
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you absolutely can. The cream cheese filling can be made up to a day in advance. Store it in an airtight container in the refrigerator. You might need to let it sit at room temperature for about 15-20 minutes to soften slightly before you use it for filling the sausage, making it easier to handle.
What if I don’t have thick-cut beef bacon?
If you can only find regular-cut beef bacon, you can still make these. Just use a few extra strips per sausage piece to ensure good coverage and a nice crisp texture. You might need to adjust the cooking time slightly as it might crisp up a bit faster than thick-cut.
Can I make these spicier?
Definitely. To make the Pig Shots spicier, you can leave some of the seeds in the diced jalapeno, or use a hotter pepper like a serrano. Adding a pinch of cayenne pepper or a dash of hot sauce to the cream cheese filling will also kick up the heat.
Pig Shots
A savory appetizer featuring smoked sausage bites wrapped in bacon and filled with a creamy jalapeño cheese mixture.
Ingredients
-
1 pound smoked sausage or kielbasa sausage, cut into ¾ inch chunks
-
12 ounce thick cut beef bacon, cut into ½ inch strips
-
4 ounce cream cheese, room temperature
-
¼ cup sour cream
-
1 jalapeno, stem, seeds removed, diced
-
½ cup sharp cheddar cheese
-
½ teaspoon Slap Ya Mama seasoning
-
¼ cup BBQ sauce
-
⅛ cup honey
-
1 ½ teaspoon brown sugar
-
Jalapeno slices
Instructions
-
Step 1
Preheat your oven to 375°F (190°C). -
Step 2
In a medium bowl, combine the cream cheese, sour cream, diced jalapeño, sharp cheddar cheese, and Slap Ya Mama seasoning. Mix until well combined. -
Step 3
Wrap each sausage chunk with a strip of bacon. Secure with a toothpick if needed. -
Step 4
Place the bacon-wrapped sausage on a baking sheet lined with parchment paper. Spoon about a teaspoon of the cheese mixture onto the top of each sausage bite. -
Step 5
Bake for 15-20 minutes, or until the bacon is crispy and the cheese is melted and bubbly. -
Step 6
While the pig shots are baking, in a small bowl, whisk together the BBQ sauce, honey, and brown sugar. -
Step 7
Remove the pig shots from the oven. Drizzle the BBQ sauce mixture over the top of each one and top with a jalapeno slice. Return to the oven for another 5 minutes.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
