If you’re hunting for the perfect appetizer for your next BBQ or party, you’ve come to the right place! These smoked pig shots combine the unmatchable flavors of sausage, bacon and cream cheese with a spicy kick, and they’re all wrapped up in the perfect bite!
What are Pig Shots?
A pig shot is basically a piece of smoked sausage link, topped with a dollop of cream cheese and jalapeño, all wrapped up in a piece of thick-cut bacon and smoked to perfection. They’re about the size and shape of a shot glass, which is where some people believe the name “pig shot” came from.
Although there are many different variations on this recipe, nothing tops the classic combination of crispy bacon, savory sausage, cream cheese and spicy jalapeño peppers all wrapped up in one amazing bite! It’s what perfect appetizers are made of. And these little piggies are so simple to make!
Here’s what you’ll need:
Ingredients for Smoked Pig Shots
You will find a full printable recipe card at the bottom of this post but here’s a quick look at what you’ll need. These are simple ingredients you can find at any grocery store or may even have on hand.
- Smoked sausage or kielbasa sausage link
- Thick-cut bacon
- Cream cheese
- BBQ seasoning (we used Meat Church Holy Voodoo)
- Jalapeno (diced)
- Jalapeno (thinly sliced – for garnish)
- Diced green onions
Now let’s get those piggies on the grill!
How to Make the Ultimate Smoked Pig Shots on the Pellet Grill
These pig shots are simple and delicious and so easy to make. You’re going to wonder why you haven’t made them before.
Preheat grill to 250.
Chill bacon in freezer for 15 minutes so it’s nice and firm before use.
Using a cutting board, cut one jalapeño in half, remove seeds and cut both halves into very thin slices. Set jalapeño slices aside.
Cut second jalapeño in half, remove seeds and dice both halves into small pieces.
Dice 1/4 cup green onions into small pieces.
Mix softened cream cheese, diced jalapeños, diced green onions and 2 tsp. seasoning in a medium bowl until thoroughly mixed.
Put cream cheese mixture into a piping bag (you can also use a gallon size Ziploc bag with a small hole cut in the corner for piping – it just needs to be heavier than a standard sandwich bag).
Slice sausage link into 1/2 inch slices (circles that are flat on both sides).
Lay one sausage slice flat side down and wrap the first piece of bacon around it to get an accurate measurement for your bacon slices. Make sure there is about a 1cm of overlap (this is where you’ll insert the toothpick) and cut the slice of bacon.
Use your test slice to measure and cut your remaining pieces of bacon to the same length.
Wrap each slice of sausage with the bacon level with the bottom of the sausage and insert a toothpick on the overlap to hold the piece of bacon to the sausage.
Fill the space inside the bacon and on top of the sausage circles with a dollop of the cream cheese filling.
Sprinkle a little more seasoning on top of all of the pig shots, if desired.
Transfer pig shots to the grill (you can lay them directly on the grill grates).
Check them every 30 minutes.
Once bacon starts to crisp up, increase the temperature to 300 degrees for the last 10 minutes to finish them off (the top of the bacon edges will be perfectly caramelized and the cream cheese will have a darker smoky color to it).
Remove from the grill.
Add sliced jalapeno garnish onto the cream cheese for presentation.
Now pop that piggy in your mouth and enjoy the creamy, caramelized perfection!
What to Expect from this Recipe
I have always loved the combination of cream cheese and jalapeño with bacon, but adding the smoky sausage into the mix puts this recipe over the top! The crisp bacon blends beautifully with the smooth cream cheese. And the smoked sausage is perfectly balanced with the spice of the jalapeño.
The indirect heat of the pellet grill adds another level delicious smokiness during the cooking process, creating an explosion of flavors that can’t be beat! And it’s all wrapped up in one mouth-watering bite.
Whether you prefer to call them pork shots, bacon cups, sausage cups, bacon shot glasses or by any other name, these delicious pig shots will be a crowd favorite every time you make them! They are an excellent appetizer and the perfect addition for your next bbq, tailgating party, or family gathering.
Give our pig shot recipe a try and let us know what you think!
Make it Your Own
This is a delicious appetizer just like it is but there are also some fun ways to change it up. Here are some ideas for next time:
Try adding some crushed pineapple to the cream cheese mixture for some added sweetness!
Try drizzling the pig shots with honey, maple syrup or brown sugar during the last 10 minutes of cooking to make those taste buds even happier!
Add a little bbq sauce or bbq rub onto your bacon strips with a basting brush before placing on the grill. You can even add a little hot sauce if you want to spice it up!
Try adding some shredded cheddar cheese on top of the sausage base (under the cream cheese mixture) for an even more flavorful experience!
Questions People Are Asking
Can I use a whole piece of bacon around one piece of sausage?
- Of course! You can never have too much bacon! Just keep in mind, you may need to grill them a bit longer until all the bacon layers get crispy.
What if I cut my bacon too short?
- If you need to get more length out of the bacon, you can roll it with a rolling pin between two pieces of parchment paper or cellophane.
Can I bake pig-shots in the oven or an air fryer?
- Absolutely! You can place them on a baking sheet and bake in the oven at 350 degrees for 20-30 minutes. Another great option is to cook them in the air fryer at 350 degrees for 10-12 minutes. You will know they’re finished when the crispy bacon cups are golden brown.
How do I store left-over pig shots?
- You can store any left-over pig shots in an air tight container and refrigerate for up to 3-4 days.
What Goes Great with these Pig Shots?
If you’re serving these as an appetizer, we would like to suggest another fun appetizer to serve alongside it, our Savory Southern Corn Dip.
These Pig Shots would also be great with our Sweet and Savory Southwest Beans.
Thanks for stopping by! Why not pin a few pictures while you’re here?
See this recipe at:
About the Man Behind the Grill
Zach Morrow was born and raised in Texas and has always had a passion for great barbecue. He’s at home behind the grill and loves to feed his friends and family home-cooked favorites as often as he can. He especially loves trying new things and is excited to produce recipes like this one for Backyard Texas Grill.
- ONE 14oz. pack smoked sausage link
- ONE 16oz. package of bacon (thick cut)
- ONE block of cream cheese
- 2 teaspoons of your favorite BBQ seasoning
- ONE jalapeno (diced)
- ONE jalapeno (thinly sliced - for garnish)
- ¼ cup diced green onions
1. Preheat grill to 250 degrees.
2. Mix cream cheese, diced jalapeno, green onions and 2 tsp. seasoning in a large bowl until thoroughly mixed.
3. Put cream cheese mixture into a piping bag (you can also use a gallon size Ziploc bag with a small hole cut in the corner for piping).
4. Chill bacon in freezer for 15 minutes so it’s nice and firm before use.
5. Slice sausage link into 1/2 inch slices (circles that are flat on both sides).
6. Lay one sausage circle FLAT and wrap the first piece of bacon around it to get an accurate measurement for your bacon slices. Make sure there is about a 1cm of overlap (this is where you’ll insert the toothpick) and cut the slice.
7. Use your test slice to measure and cut your remaining pieces of bacon to the same length.
8. Wrap each piece of sausage with the bacon level with the bottom of the sausage and insert a toothpick on the overlap to hold the bacon to the sausage.
9. Fill the space inside the bacon and on top of the sausage circles with a dollop of the cream cheese filling.
10. Sprinkle a little more seasoning on top of all of the pig shots, if desired.
11. Transfer pig shots to the grill (you can lay them directly on the grill grates).
12. Check them every 30 minutes.
13. Once bacon starts to crisp up, increase the temperature to 300 degrees for the last 10 minutes to finish them off (the edges will be crispy and the cream cheese will have a darker smoky color to it).
14. Remove from the grill.
15. Add sliced jalapeno garnish onto the cream cheese for presentation.
Amount Per Serving: Calories: 290Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 60mgSodium: 953mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 17g