Pig Shots Smoked Bacon Bites

This pig shots recipe transforms ordinary smoked sausage into an irresistible party appetizer that disappears faster than you can make them. The combination of bacon wrapped sausage topped with a creamy jalapeño cheese mixture and brushed with sweet honey BBQ glaze creates layers of flavor that guests absolutely devour at every gathering.

I stumbled onto this recipe when trying to recreate an appetizer I had at a tailgate party, and it's become my most requested dish. My brother in law now insists I bring a double batch to every holiday because they vanish within minutes of coming out of the oven.

Gather Your Ingredients

• 1 pound smoked sausage or kielbasa sausage cut into ¾ inch chunks: Look for quality sausage with visible seasoning and a firm texture rather than the overly processed varieties. The smoky flavor forms the foundation of each bite.
• 12 ounce thick cut bacon: Thick cut is essential here because regular bacon burns before crisping properly in the oven. Choose bacon with good meat to fat ratio for the best wrap.
• 4 ounce cream cheese at room temperature: Softened cream cheese blends smoothly without lumps. Let it sit out for at least an hour before mixing.
• 1 jalapeño with stem and seeds removed then diced: Fresh jalapeños have the right amount of heat and crunch. Pick firm peppers with smooth skin and no soft spots.
• 1 ½ teaspoon brown sugar: This balances the heat and adds caramelization to the glaze.
• BBQ sauce for the glaze: Use your favorite variety though I prefer a tomato based sauce with some tang.
• Honey for sweetness in the glaze: Pure honey works best and creates a beautiful shine.
• Sour cream for the cheese mixture: Full fat sour cream keeps the filling creamy under heat.
• Sharp cheddar cheese shredded: Sharp cheddar adds bold flavor that stands up to the smoky sausage.
• Seasoning blend of your choice: Garlic powder, onion powder, and a pinch of cayenne work wonderfully.

How to Make It

Preheat Your Oven:

Set your oven to 375 degrees and position the rack in the center. This temperature is the sweet spot where bacon crisps up beautifully without the cheese mixture bubbling over or burning. Give your oven a full 15 minutes to reach proper temperature because starting with a hot oven ensures even cooking from the start.

Prepare the Honey BBQ Glaze:

In a small bowl, whisk together your BBQ sauce, honey, and brown sugar until the sugar dissolves completely. The mixture should look glossy and pour smoothly off the spoon. Set this aside so the flavors meld together while you work on the other components. I like to make a little extra because someone always wants to dip their pig shot in more sauce.

Wrap the Sausage:

Cut each bacon strip in half crosswise so you have pieces long enough to wrap around each sausage chunk with a slight overlap. Take one piece of sausage and spiral the bacon around it, overlapping slightly as you go and tucking the end underneath. The bacon should cover most of the sausage but doesn't need to be perfect since it shrinks during cooking.

Secure in Muffin Tin:

Place each bacon wrapped sausage into a muffin tin cup standing upright. The muffin tin holds everything perfectly in place and catches drippings while allowing heat to circulate. If you don't have a muffin tin, secure each piece with a toothpick and arrange on a rimmed baking sheet, though the muffin tin method truly works better for keeping the toppings in place.

Make the Cream Cheese Topping:

In a medium bowl, combine the softened cream cheese, sour cream, diced jalapeño, shredded sharp cheddar, and your seasoning blend. Mix with a fork or spatula until everything is thoroughly combined and the mixture is smooth and spreadable. You want no cream cheese lumps remaining because they won't melt properly during baking.

Fill the Piping Bag:

Transfer your cheese mixture into a quart size plastic baggie and push it down toward one corner, squeezing out any air pockets. Twist the top of the bag to keep pressure on the mixture, then snip off about a half inch from the corner. This creates a makeshift piping bag that gives you control over portion size and placement.

Top Each Pig Shot:

Pipe a generous dollop of the cream cheese mixture onto the top of each bacon wrapped sausage, creating a small mound that covers the top. Don't be shy here because this creamy, spicy topping is what makes pig shots special. The mixture will settle slightly as it bakes so pile it on.

Add Jalapeño Slices and Glaze:

Place a thin slice of fresh jalapeño on top of the cream cheese mixture as a garnish and heat indicator. Using a pastry brush or spoon, generously brush the honey BBQ glaze over each pig shot, coating the exposed bacon and letting some drip down the sides. The glaze caramelizes during baking and creates the most incredible sticky sweet crust.

Bake to Perfection:

Place the muffin tin in your preheated oven and bake for 40 to 45 minutes. You're looking for the bacon to render its fat and become deeply golden and crispy around the edges. The cheese topping should be bubbling and lightly browned in spots. If your bacon isn't quite crispy at 45 minutes, give it another 5 minutes but watch carefully.

Cool and Serve:

Remove the muffin tin from the oven and let the pig shots rest for about 5 minutes before removing them. This cooling time lets the cheese set slightly so it doesn't slide off when you transfer them to a serving platter. Use a fork or small spatula to lift each one out carefully since they'll still be quite hot and the pan will have collected rendered bacon fat.

The cream cheese mixture is truly the star that elevates this from simple bacon wrapped sausage to something memorable. I've experimented with different cheese combinations over the years, but the sharp cheddar mixed with cream cheese provides the perfect tangy richness that complements the smoky meat. My neighbor tried these at a backyard barbecue and now makes them for her book club every month, though she adds diced green chiles to the cheese mixture for extra southwestern flair.

Flavor Boosters

While the classic version is hard to beat, switching up ingredients keeps things interesting for repeat gatherings. Try using andouille sausage for a Cajun twist, Italian sausage for a different flavor profile, or pepper jack cheese for more heat. Add a tablespoon of ranch seasoning to the cream cheese for a cool ranch version, or a teaspoon of smoked paprika for a smokier bite. Sweeten the glaze with maple syrup or a splash of bourbon; increase brown sugar to two teaspoons for a sweeter finish. Customize with turkey sausage, omit jalapeños for kids, or experiment with various BBQ sauces like Carolina mustard or Kansas City molasses style.

Serving Suggestions

Pig shots shine as a party appetizer and pair well with BBQ staples like coleslaw, potato salad, and baked beans. For elegant events, serve them with peppery greens like arugula salad to balance their richness. Try arranging a pig shot bar with sausage, cheese, and glaze options for guests to customize. Serve with toothpicks for easy handling, garnish with fresh herbs, and keep warm in a slow cooker if served over time.

Creative Twists

Creative spins include using chorizo or andouille for stronger flavors, swapping in ranch or smoked cheddar for the cheese, or making a cool ranch version. Freeze assembled pig shots before baking for a party ready stash; try maple or bourbon glaze for sweetness or add diced green chiles for southwestern flair. Portion and label freezer bags with baking directions and prepare the cream cheese mixture fresh for optimal texture.

Pig shots are loved by all ages and disappear fast at every gathering. Make a double batch and enjoy them hot, melty, and crisp—the perfect savory treat for special occasions.

Common Questions About This Recipe

→ Can I use kielbasa instead of smoked sausage?

Yes, both kielbasa and smoked sausage work well, offering similar texture and flavor for these bites.

→ How do I keep the bacon from unwrapping during baking?

Secure the bacon with a toothpick or nestle the wrapped sausage into a muffin pan to keep everything in place.

→ Is it possible to adjust the heat level?

Absolutely! Adjust the amount of diced jalapeno, or omit it for a milder version, or add extra for more spice.

→ Can pig shots be made ahead of time?

You can assemble pig shots up to a day ahead and refrigerate, then bake just before serving for best results.

→ What sauces pair well with these bites?

Try honey BBQ, spicy mustard, or ranch dipping sauce to complement the smoky and creamy flavors.