There’s something irresistibly tasty about tiny sausages wrapped in bacon, and that’s where Pig Shots come into play. This dish is a true crowd-pleaser, offering a fantastic mix of smoky, savory flavors wrapped in crispy perfection. Whether you’re serving them at a barbecue or for game day, these little bites always steal the show. Plus, they are surprisingly easy to make, so you can spend more time enjoying the party and less time in the kitchen.
Why You’ll Love This Recipe
The charm of Pig Shots lies in their delicious simplicity and bold flavors.
- Quick to prepare, making them ideal for gatherings.
- Customizable fillings to suit any taste preference.
- A perfect balance of textures — crispy bacon with juicy sausage.
- Great for meal prep, easily cooked in batches.
- They look impressive but are easy to whip up.
My Experience Making This Recipe
The first time I made Pig Shots, I was skeptical but eager. As I took my first bite, the profound crunch of the bacon blended perfectly with the sausage’s juiciness, making it clear why they are so beloved.
My guests couldn’t stop raving about them, and I felt like a kitchen wizard for creating such a delightful dish with minimal effort. Now, they always request these tasty bites whenever I host gatherings.
Recipe Overview
- Recipe Name: Pig Shots
- Servings: 12 shots
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Course: Appetizer
- Cuisine: American
- Calories per Serving: 150
Equipment You Will Need
- Grill or smoker
- Baking sheet
- Parchment paper
- Knife
- Mixing bowl
- Toothpicks
Ingredients for Pig Shots
- 12 slices of bacon
- 1 pound of smoked sausage
- 1 cup of cream cheese, softened
- 1/2 cup of shredded cheddar cheese
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of black pepper
- BBQ sauce, for drizzling
Ingredient Notes and Substitutions
- Bacon: Provides a crispy texture. You can substitute turkey bacon for a leaner option.
- Smoked sausage: Adds flavor and moisture. Any sausage can work, like chorizo or Italian sausage.
- Cream cheese: Keeps the filling creamy. Neufchâtel or a dairy-free cream cheese can be used.
- Shredded cheddar cheese: Enhances flavor. Swap with your favorite cheese or omit for dairy-free.
How to Make Pig Shots
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. This makes the rest of the process smooth and enjoyable.
Step 2: Preheat Your Grill or Smoker
Set your grill or smoker to 300°F (150°C). This temperature allows for slow cooking, ensuring the bacon crisps up perfectly.
Step 3: Cut the Sausage
Slice the smoked sausage into 1-inch pieces. These will be the “shot glasses” for your filling.
Step 4: Create the Filling
In a bowl, combine cream cheese, cheddar cheese, garlic powder, onion powder, and black pepper. Mixing these ingredients well will yield a creamy and flavorful filling.
Step 5: Wrap the Sausage
Take a slice of bacon and wrap it around each sausage piece. Make sure it overlaps to hold everything together tightly.
Step 6: Fill the Shot Glasses
Spoon the cheese mixture into the top of each wrapped sausage. Don’t be shy; it should look generous but not overflow.
Step 7: Secure with Toothpicks
Using toothpicks, secure the bacon-wrapped sausages to keep the filling in place. This step helps everything hold together while cooking.
Step 8: Cook the Pig Shots
Place the shots on a baking sheet lined with parchment paper and cook on the grill or smoker. Grill for about 30 minutes, or until the bacon is crispy and the filling is bubbly.
Pro Tip: For an extra kick, drizzle some hot sauce over the filling before cooking.
Tips for the Best Pig Shots
- Use thick-cut bacon for better texture.
- Experiment with different cheese blends for unique flavors.
- Allow the cream cheese to soften to make mixing easier.
- Cook on indirect heat for even cooking.
- Serve immediately for the best taste and texture.
Common Mistakes to Avoid
- Not preheating the grill can lead to uneven cooking.
- Using thin bacon might result in soggy shots.
- Overfilling the sausage can cause the mixture to spill out.
- Skipping seasoning makes the shots bland.
Serving Suggestions
These little bites are fantastic on their own, but they can shine even brighter with some great accompaniments.
- Pair with fresh vegetable sticks.
- Serve alongside a tangy dip, like ranch or blue cheese.
- Offer a variety of BBQ sauces for additional flavors.
- Complement with pickled jalapeños for some heat.
Variations to Try
- Swap the sausage for chicken sausage for a lighter option.
- Add diced jalapeños to the filling for a spicy kick.
- Try different cheeses like pepper jack or mozzarella.
- For a sweeter twist, use maple bacon instead of regular bacon.
Dietary Adaptations
- Gluten-free: Ensure sausage and cheese are certified gluten-free.
- Dairy-free: Use plant-based cream cheese and cheese.
- Low-carb: Enjoy as is; it’s a keto-friendly option!
Storage and Reheating
Refrigerator
Store leftover pig shots in an airtight container in the fridge for up to 3 days.
- Make sure they are fully cooled before sealing.
Freezer
You can freeze the uncooked pig shots for up to a month.
- Wrap each shot tightly in plastic wrap before storing.
Reheating
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- This keeps the bacon crispy while warming the filling.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Total Fat | 11g |
| Saturated Fat | 4g |
| Carbohydrates | 2g |
| Fiber | 0g |
| Sugar | 1g |
| Protein | 9g |
| Sodium | 400mg |
| Cholesterol | 30mg |
This nutrition information is an estimate and can vary based on specific ingredients used.
Frequently Asked Questions
Can I make Pig Shots ahead of time?
Yes, you can prepare them in advance and store them in the fridge before cooking.
What can I substitute for the sausage?
You can use ground turkey or chicken sausage for a healthier alternative.
How should I store leftovers?
Store them in an airtight container in the refrigerator for up to three days.
Can I bake these in the oven?
Absolutely! Bake at 350°F for about 30-35 minutes until the bacon is crispy.
What makes these shots so popular?
The combo of bacon and sausage with creamy filling creates an unbeatable flavor.
Final Thoughts
Making Pig Shots is a delightful way to impress your guests and enjoy a savory treat. With every bite, you’ll taste the love put into these flavor-packed creations.
So fire up that grill and give this recipe a try! And if you’re craving something sweet, don’t miss out on my candied bacon recipe or for more smoky goodness, check out my burnt ends recipe.
Pig Shots
Ingredients
Equipment
Method
- Gather all ingredients and equipment to streamline the cooking process.
- Preheat your grill or smoker to 300°F (150°C) for indirect cooking.
- Slice the smoked sausage into 1-inch pieces to create the shot glasses.
- In a mixing bowl, combine 1 cup cream cheese, 1/2 cup shredded cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper until smooth.
- Wrap each sausage piece with a slice of bacon, ensuring the ends overlap to secure the meat.
- Spoon the cheese mixture into the top of each bacon-wrapped sausage, filling generously without overflowing.
- Secure the bacon in place with toothpicks inserted through the sausage and bacon.
- Line a baking sheet with parchment paper and place the pig shots on it.
- Cook on the preheated grill or smoker at 300°F (150°C) for 30 minutes, or until the bacon is crispy and the filling is bubbly.
- Remove from heat and drizzle BBQ sauce over the pig shots before serving.