why make this recipe
Make Pig Shots for a quick party snack or game day bite. They are simple to make. People like them because they are smoky, cheesy, and crisp. You can cook a big batch fast.
introduction
Pig Shots are small smoked sausage pieces wrapped in bacon and filled with cheese. They cook in the oven and come out hot and tasty. See the full steps on the Pig Shots recipe page for a clear guide.
how to make Pig Shots
Start by mixing the cheeses and spices. Cut the smoked sausage into bite-size pieces. Wrap each piece with bacon and secure with a toothpick. Fill each one with the cream cheese mix. Put them on a baking sheet, add BBQ sauce on top, and bake until the bacon is crispy.
Ingredients :
- 1 lb smoked sausage, cut into 1-inch pieces
- 1 package of bacon, cut into thirds
- 1 cup cream cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- BBQ sauce for drizzling
- Toothpicks
Directions :
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, and onion powder.
- Wrap each sausage piece with a piece of bacon and secure with a toothpick.
- Fill each bacon-wrapped sausage with the cream cheese mixture.
- Place the pig shots on a baking sheet and drizzle with BBQ sauce.
- Bake in the preheated oven for about 25-30 minutes or until the bacon is crispy.
- Serve hot and enjoy!
how to serve Pig Shots
Serve them hot on a platter. Offer extra BBQ sauce for dipping. They go well with cold drinks. Use a small plate and napkins for easy eating.
how to store Pig Shots
Cool to room temperature first. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to keep the bacon crisp.
tips to make Pig Shots
- Use firm cream cheese so it holds shape.
- Cut bacon short so it wraps well around the sausage.
- Do not overfill the sausage or the cheese may leak.
- If bacon cooks too fast, cover loosely with foil and finish cooking.
variation (if any)
- Add a small cube of jalapeño for spice.
- Swap cheddar for pepper jack for more heat.
- Brush with maple syrup before baking for a sweet glaze.
- Use cocktail sausages for smaller bites.
FAQs
Q: Can I make Pig Shots ahead of time?
A: Yes. Assemble them and keep in the fridge for a few hours, then bake before serving.
Q: Can I cook Pig Shots on a grill?
A: Yes. Place them on a grill-safe tray and cook over medium heat until bacon is crisp.
Q: Are there vegetarian options?
A: Try using meat-free sausage and plant-based bacon, and use dairy-free cream cheese.
Pig Shots
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Description
Delicious smoky sausage pieces wrapped in bacon and filled with cheese, perfect for parties or game day.
Ingredients
- 1 lb smoked sausage, cut into 1-inch pieces
- 1 package of bacon, cut into thirds
- 1 cup cream cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- BBQ sauce for drizzling
- Toothpicks
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, and onion powder.
- Wrap each sausage piece with a piece of bacon and secure with a toothpick.
- Fill each bacon-wrapped sausage with the cream cheese mixture.
- Place the pig shots on a baking sheet and drizzle with BBQ sauce.
- Bake in the preheated oven for about 25-30 minutes or until the bacon is crispy.
- Serve hot and enjoy!
Notes
Serve them hot on a platter with extra BBQ sauce for dipping. Great with cold drinks.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 60mg
