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Smoked Pig Shots

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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!

Ingredients

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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

  1. 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.
  2. Make the Filling:
    • In a bowl, combine the cream cheese, cheddar cheese, diced jalapeños, green onions, and BBQ rub. Mix until well blended.
  3. Assemble the Pig Shots:
    • Spoon or pipe the cheese filling into each bacon-wrapped sausage cup. Fill to the top without overfilling.
  4. 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.
  5. Add BBQ Sauce:
    • Brush the tops of the pig shots with BBQ sauce during the last 10 minutes of smoking for a glossy finish.
  6. 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.

Find it online: https://recipe.newsvks.com/smoked-pig-shots/