If you’ve never had pig shots, you’re in for a treat! These smoky, cheesy, bacon-wrapped bites are the perfect appetizer for BBQs, game days, or any time you want to impress a crowd. They’re called “pig shots” because they look like little shot glasses, made by wrapping bacon around a sausage slice, then filling it with a creamy, cheesy mixture. Once smoked (or baked), they come out crispy, savory, and absolutely irresistible!

Why You’ll Love This Recipe

Big flavor, minimal effort – Smoky bacon, sausage, and cheese in one bite!
Perfect for the smoker or oven – Works great either way.
Crowd-pleasing appetizer – Always the first thing to disappear at gatherings.

Ingredients

(A quick preview—find the full ingredient list below!)

Thick-cut bacon
Smoked sausage (like kielbasa or andouille)
Cream cheese, softened
Shredded cheddar cheese
Jalapeño or green onions (optional)
BBQ rub or seasoning

Directions

Step 1: Prep the Bacon and Sausage

Slice the sausage into thick rounds, about ½-inch thick. Wrap each slice with a strip of bacon, forming a little “cup.” Secure with a toothpick.

Step 2: Make the Filling

In a bowl, mix cream cheese, shredded cheddar, diced jalapeño (if using), and a sprinkle of BBQ rub.

Step 3: Fill the Pig Shots

Spoon the cheese mixture into each bacon-wrapped cup, filling them to the top.

Step 4: Cook Until Crispy and Golden

Smoker Method: Place on a preheated smoker at 275°F for 60-90 minutes, until the bacon is crispy and the filling is bubbly.
Oven Method: Bake at 375°F for 30-35 minutes on a wire rack over a baking sheet.

Expert Tips and Tricks

Use thick-cut bacon – It holds its shape better and crisps up beautifully.
Secure with toothpicks – This keeps everything together while cooking.
Don’t overfill – The filling will expand as it cooks, so leave a little space.

Recipe Variations and Possible Substitutions

Spicy version – Add diced jalapeños or a dash of hot sauce to the filling.
Different cheeses – Try pepper jack or gouda for a twist.
Sweet & smoky – Brush with a little maple syrup or honey before baking.

Serving and Pairing Suggestions

With BBQ sauce – Serve with a smoky or sweet BBQ dipping sauce.
As part of a platter – Pair with smoked wings or deviled eggs for a killer appetizer spread.
With a cold beer – The perfect game day pairing!

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for 10 minutes or in the air fryer for a few minutes until hot.

FAQs

Can I make pig shots ahead of time?
Yes! Assemble them in advance, store in the fridge, and cook when ready.
Do I need a smoker for this recipe?
No, you can also bake them in the oven, and they’ll still be delicious.
Can I freeze pig shots?
Yes, freeze them before cooking, then bake or smoke from frozen (add extra time).
How do I keep the bacon crispy?
Use a wire rack on your baking sheet to allow air circulation underneath.

Conclusion

Pig shots are the ultimate meaty, cheesy, smoky appetizer—guaranteed to be a hit at your next cookout or party! Whether you smoke or bake them, they’re crispy, flavorful, and completely addictive.

Pig Shots – The Ultimate Smoked Appetizer

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If you’ve never had pig shots, you’re in for a treat! These smoky, cheesy, bacon-wrapped bites are the perfect appetizer for BBQs, game days, or any gathering where you want to impress. They get their name from their “shot glass” shape, created by wrapping bacon around a sausage slice and filling it with a creamy, cheesy mixture. Whether smoked or baked, they turn out crispy, savory, and completely irresistible.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 60-90 minutes (smoker) / 30-35 minutes (oven)
Total Time: 75-105 minutes (smoker) / 45-50 minutes (oven)
Yield: 24–28 pig shots (Serves 8-10) 1x
Category: Appetizer
Method: Smoking / Baking
Cuisine: American, BBQ

Ingredients

Units Scale

1 lb thick-cut bacon
1 lb smoked sausage (like kielbasa or andouille), sliced into 1/2-inch rounds
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 jalapeño, diced (optional)
1 green onion, finely chopped (optional)
1 tbsp BBQ rub or seasoning
Toothpicks

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Instructions

Step 1: Prep the Bacon and Sausage

Slice the sausage into ½-inch thick rounds.
Wrap each slice with a strip of bacon, forming a cup shape. Secure with a toothpick.

Step 2: Make the Filling

In a mixing bowl, combine the softened cream cheese, shredded cheddar, diced jalapeño (if using), green onion, and BBQ rub.

Step 3: Fill the Pig Shots

Spoon the cheese mixture into each bacon-wrapped cup, filling them just below the top.

Step 4: Cook Until Crispy and Golden

Smoker Method: Preheat the smoker to 275°F. Place pig shots on the rack and smoke for 60-90 minutes, until the bacon is crispy and the filling is bubbly.
Oven Method: Preheat the oven to 375°F. Place pig shots on a wire rack over a baking sheet and bake for 30-35 minutes, or until golden brown and crispy.