Smoked Pig Shots are the perfect appetizer for your next barbecue or gathering. These savory treats combine smoky bacon, spicy sausage, and a creamy, cheesy filling for a bite-sized delight that’s full of flavor. Whether you’re hosting a tailgate or simply craving a unique dish, Smoked Pig Shots are guaranteed to impress.
Ingredients
- 12 slices of thick-cut bacon
- 6 smoked sausage links (cut into 1-inch pieces)
- 8 oz cream cheese (softened)
- 1 cup shredded cheddar cheese
- 2 tablespoons green onions (finely chopped)
- 1 tablespoon barbecue rub
- 1 tablespoon hot sauce (optional, for an extra kick)
Instructions
- Preheat the Smoker:
Heat your smoker to 250°F (121°C) and ensure your wood of choice (e.g., hickory or applewood) is ready to infuse flavor. - Prepare the Bacon Cups:
- Cut each bacon slice in half.
- Wrap a half-slice of bacon around a piece of sausage, forming a “cup,” and secure it with a toothpick.
- Make the Filling:
- In a bowl, mix the softened cream cheese, shredded cheddar cheese, green onions, barbecue rub, and hot sauce until well combined.
- Fill the Pig Shots:
- Use a piping bag or spoon to fill each bacon cup with the cheese mixture, ensuring it’s slightly over the rim for a golden-brown top.
- Smoke the Pig Shots:
- Arrange the pig shots on the smoker grate, ensuring they’re evenly spaced.
- Smoke for 1.5 to 2 hours or until the bacon is crispy and the filling is bubbly and golden.
- Serve Warm:
- Remove from the smoker, let cool for a few minutes, and serve immediately for the best texture and flavor.
Serving and Storage Tips
- Serving: Smoked Pig Shots are best served fresh and hot. Pair them with dipping sauces like ranch, barbecue sauce, or spicy mayo for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to maintain their crispy texture.
FAQs
1. Can I make Smoked Pig Shots without a smoker?
Yes, you can bake them in the oven at 375°F (190°C) until the bacon is crispy and the filling is bubbly, although you’ll miss the smoky flavor.
2. What’s the best wood for smoking Pig Shots?
Hickory, applewood, or cherry wood are excellent options as they add a sweet and smoky flavor.
3. Can I prepare Smoked Pig Shots in advance?
Absolutely! Assemble them the night before and store them covered in the refrigerator. Smoke them fresh when ready to serve.
4. Are there variations for the filling?
Yes, you can customize the filling with jalapeños, different cheeses, or even crumbled cooked sausage for a unique twist.
Enjoy making and serving these delicious Smoked Pig Shots to your friends and family!
PrintSmoked Pig Shots
Smoked Pig Shots are bite-sized, smoky, and savory appetizers made from sausage, bacon, and a creamy, cheesy filling. These little cups of goodness are perfect for backyard BBQs, game day snacks, or any gathering. With a delightful balance of flavors and textures, they’re sure to be a hit!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
- Category: Appetizers
- Method: Smoking
- Cuisine: American BBQ
- Diet: Gluten Free
Ingredients
For the Pig Shots:
- 12 sausage links (smoked sausage or kielbasa)
- 12 strips of bacon (thin-cut)
- 8 oz cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1/4 cup diced jalapeños (optional, for heat)
- 1/4 cup diced green onions
- 1 tbsp BBQ rub (your favorite blend)
For Topping:
- 1/4 cup BBQ sauce
- 1 tbsp honey (optional, for sweetness)
Instructions
- Prepare the Pig Shot Cups:
- Slice the sausage links into 1-inch thick rounds.
- Wrap a strip of bacon around each sausage slice to form a “cup,” securing it with a toothpick.
- Make the Filling:
- In a bowl, combine the cream cheese, cheddar cheese, diced jalapeños, green onions, and BBQ rub. Mix until well blended.
- Assemble the Pig Shots:
- Spoon or pipe the cheese filling into each bacon-wrapped sausage cup. Fill to the top without overfilling.
- Smoke the Pig Shots:
- Preheat your smoker to 250°F (120°C).
- Place the assembled pig shots on a smoker-safe tray or wire rack. Smoke for 1.5–2 hours until the bacon is crisp and the filling is bubbly.
- Add BBQ Sauce:
- Brush the tops of the pig shots with BBQ sauce during the last 10 minutes of smoking for a glossy finish.
- Serve:
- Let the pig shots cool slightly, then serve warm. Enjoy!
Notes
- Use thin-cut bacon to ensure it crisps up properly.
- You can swap jalapeños for sweet bell peppers if you prefer a milder flavor.
- These can also be cooked in the oven at 350°F (175°C) for 25–30 minutes if a smoker isn’t available.