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Pig Shots – The Ultimate Smoked Appetizer

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.

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

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.

Notes

 

  • Use thick-cut bacon to maintain structure and crispiness.
  • Don’t overfill the cups, as the filling expands when cooking.
  • For extra crispiness, broil for 1-2 minutes at the end.

Nutrition

Find it online: https://cookedbyandy.com/pig-shots-the-ultimate-smoked-appetizer/