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Smoked Pig Shots

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Smoked Pig Shots are a delicious combination of sausage, bacon, and a creamy cheese filling smoked to perfection. These bite-sized treats are easy to make and bursting with smoky, savory flavor, making them the ultimate crowd-pleasing appetizer.

Ingredients

Scale
  • 1 pound bacon (thick-cut preferred)
  • 1215 sausage links (or kielbasa, sliced into 1-inch pieces)
  • 1 (8 oz) block cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced jalapeños (optional, for heat)
  • 1 tablespoon BBQ seasoning
  • 1/4 cup brown sugar (for coating)
  • Toothpicks (soaked in water for 10 minutes, to prevent burning)

Instructions

  1. Prepare the bacon and sausage:
    • Slice the sausage links into 1-inch pieces if using kielbasa.
    • Cut the bacon strips in half. Wrap each piece of bacon around a sausage slice, forming a small cup, and secure with a toothpick.
  2. Make the filling:
    • In a mixing bowl, combine cream cheese, shredded cheddar cheese, jalapeños (if using), and BBQ seasoning. Mix until smooth and well combined.
  3. Assemble the pig shots:
    • Spoon or pipe the cheese mixture into the bacon cups, filling them generously. Sprinkle a little brown sugar on top of each pig shot for a touch of sweetness.
  4. Smoke the pig shots:
    • Preheat your smoker to 250°F (120°C). Place the pig shots on a wire rack or directly on the smoker grate.
    • Smoke for 1.5 to 2 hours, or until the bacon is crisp and the filling is bubbly.
  5. Serve:
    • Let the pig shots cool slightly before serving. Serve warm as an appetizer or snack.

Notes

  • No smoker? You can bake these in an oven at 350°F (175°C) for 30-40 minutes or until the bacon is crispy.
  • Add diced green onions or chives to the cheese mixture for extra flavor.