Easy Pig Shots Recipe With Beef Bacon Sausage
Pig shots start with the satisfying crunch of crispy beef beef bacon wrapped around juicy sausage, all coated in a sweet and savory BBQ glaze. They’re the kind of appetizer that disappears in minutes at any gathering, whether it’s a big game day or a casual backyard barbecue. The combination of smoky beef bacon, tender sausage, and the creamy, spicy filling makes them incredibly addictive. Ingredients: 1 pound smoked sausage or kielbasa sausage, (cut into ¾ inch chunks) 12 ounce thick cut beef beef bacon 4 ounce cream cheese, (room temperature) ¼ cup sour cream 1 jalapeno, (stem, seeds removed, diced) ½ cup sharp cheddar cheese ½ teaspoon Slap Ya Mama seasoning ¼ cup BBQ sauce ((any brand)) ⅛ cup honey 1 ½ teaspoon brown sugar Jalapeno slices. Preparation and Assembly The key to great pig shots is getting everything prepped and ready before you start assembling. Make sure your cream cheese is truly at room temperature; this makes it much easier to mix thoroughly with the other filling ingredients, preventing lumps and ensuring a smooth, consistent texture. If you forget to take it out early, you can speed this up by placing the cream cheese in a microwave-safe bowl and heating it in 10-second bursts, stirring in between, until it’s soft but not melted. Dice your jalapeno very finely. The goal is to distribute the spicy kick throughout the filling without biting into large chunks of raw pepper. Removing the seeds and membranes is important for controlling the heat; if you prefer a milder bite, remove all of them. If you like it spicier, leave a few seeds in. Shred your cheddar cheese; pre-shredded cheese often has anti-caking agents that can make the filling grainy. Grating it yourself gives you the best melt. Get your beef bacon ready by cutting it in half. You want enough to wrap snugly around each sausage chunk. This recipe is all about those layers of flavor and texture, and getting these small steps right makes a big difference in the final pig shots.
Pig Shots
Pig shots start with the satisfying crunch of crispy beef beef bacon wrapped around juicy sausage, all coated in a sweet and savory BBQ glaze. They’re the kind of appetizer that disappears in minutes at any gathering, whether it’s a big game day or a casual backyard barbecue. The combination of smoky beef bacon, tender sausage, and the creamy, spicy filling makes them incredibly addictive.
Ingredients:
- 1 pound smoked sausage or kielbasa sausage, (cut into ¾ inch chunks)
- 12 ounce thick cut beef beef bacon
- 4 ounce cream cheese, (room temperature)
- ¼ cup sour cream
- 1 jalapeno, (stem, seeds removed, diced)
- ½ cup sharp cheddar cheese
- ½ teaspoon Slap Ya Mama seasoning
- ¼ cup BBQ sauce ((any brand))
- ⅛ cup honey
- 1 ½ teaspoon brown sugar
- Jalapeno slices.
Preparation and Assembly
The key to great pig shots is getting everything prepped and ready before you start assembling. Make sure your cream cheese is truly at room temperature; this makes it much easier to mix thoroughly with the other filling ingredients, preventing lumps and ensuring a smooth, consistent texture. If you forget to take it out early, you can speed this up by placing the cream cheese in a microwave-safe bowl and heating it in 10-second bursts, stirring in between, until it’s soft but not melted. Dice your jalapeno very finely. The goal is to distribute the spicy kick throughout the filling without biting into large chunks of raw pepper. Removing the seeds and membranes is important for controlling the heat; if you prefer a milder shot, remove as much of that white pith as possible.
Start by making the creamy, cheesy filling. In a medium bowl, combine the softened cream cheese, sour cream, diced jalapeno, and sharp cheddar cheese. Add the Slap Ya Mama seasoning to this mixture. Slap Ya Mama is a fantastic all-purpose seasoning that brings a nice saltiness, a bit of cayenne heat, and some garlic and onion notes without being overpowering. Mix everything together until it’s well combined and smooth. Taste the mixture and adjust the seasoning if needed. You want a flavorful filling that will complement the smoky sausage and beef bacon.
Next, it’s time to wrap. Take your thick-cut beef beef bacon and cut it into pieces that are about the same width as your sausage chunks, roughly ¾ inch wide. This ensures a good beef bacon-to-sausage ratio and that the beef bacon will cook up nice and crispy without burning before the sausage is done. Wrap each sausage chunk with a strip of beef bacon, securing it snugly. You can use a toothpick to hold the beef bacon in place if it’s being unruly, but often a good wrap is enough if the beef bacon is pliable. It’s helpful to have all your sausage pieces wrapped before you move to the next step.
Glazing and Cooking
Now, let’s get to the glaze. In a small bowl, whisk together the BBQ sauce, honey, and brown sugar. This creates a sticky, sweet, and tangy glaze that caramelizes beautifully on the grill or in the oven. The honey adds sweetness, while the brown sugar helps with that lovely caramelized crust. Whisk until all the ingredients are fully incorporated.
Preheat your grill to medium heat, around 350-375 degrees Fahrenheit, or preheat your oven to 375 degrees Fahrenheit if you prefer to bake them. If grilling, you’ll want to use a grill basket or a perforated pan to prevent smaller pieces from falling through the grates.
Arrange the beef bacon-wrapped sausage pieces in your grill basket or on a baking sheet. You want them to have a little bit of space between them so they cook evenly and the beef bacon can crisp up. Brush the tops of each pig shot generously with the BBQ glaze.
The Cooking Process
Place the pig shots on the preheated grill or in the oven. Cook for approximately 20-30 minutes, or until the beef bacon is crispy and browned, and the sausage is cooked through. During the cooking process, you’ll want to turn them occasionally to ensure even cooking and crisping of the beef bacon. About halfway through the cooking time, brush them with another layer of the BBQ glaze. This build-up of glaze creates a beautiful, sticky coating.
Keep a close eye on them, especially towards the end of the cooking time, as the sugars in the glaze can burn quickly. You’re looking for that perfect balance of crispy beef bacon and tender, juicy sausage with a beautifully caramelized glaze. If the beef bacon is crisping up nicely but the sausage isn’t quite done, you can reduce the heat slightly and continue cooking.
Once they’re cooked to perfection, remove them from the heat. If you used toothpicks, carefully remove them. Arrange the pig shots on a serving platter. For an extra touch of heat and color, place a thin slice of fresh jalapeno on top of each pig shot immediately after they come off the heat. The residual heat will slightly soften the jalapeno, releasing its fresh flavor without making it overwhelming. Serve them warm and watch them disappear! They are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or a skillet to revive their crispness.
Conclusion:
These pig shots are a fantastic appetizer that always gets rave reviews. The way the beef bacon crisps up against the tender sausage and the rich, cheesy filling is something special. They’re perfect for any party, from Super Bowl Sunday to a relaxed summer cookout. Don’t be afraid to adjust the spice level in the filling to suit your taste. If you want to make them ahead, you can assemble them and store them in the fridge for a few hours before baking, though they are best enjoyed fresh out of the oven. Experiment with different BBQ sauces or cheeses to put your own spin on them. Try adding a pinch of smoked paprika to the cheese mixture for an extra smoky depth. Making these pig shots is straightforward and incredibly rewarding. You’ll be surprised how quickly they disappear!
What kind of sausage works best for pig shots?
Smoked sausage like kielbasa is ideal because it’s already cooked and has a firm texture that holds up well during cooking. It also brings a good amount of smoky flavor to the mix. You can also use a good quality bratwurst or even breakfast sausage links if you prefer, just make sure they are thick enough to handle the beef bacon wrap.
Can I make pig shots ahead of time?
Yes, you can assemble the pig shots up to 24 hours in advance. Store them covered in the refrigerator. When you’re ready to cook, bake them as directed, adding a few extra minutes to the baking time to account for them being cold. For best results, don’t assemble them more than a day ahead, as the beef bacon can start to make the sausage soggy if left too long.
How do I prevent the beef bacon from not getting crispy?
Ensure your oven is hot enough and that the pig shots have enough space on the baking sheet for air to circulate. Baking them on a wire rack set inside a baking sheet is a great method. This allows heat to get all around the beef bacon, helping it crisp up evenly. Don’t overcrowd the pan; cook in batches if necessary.
Pig Shots
Smoky, spicy, and cheesy appetizer bites made with sausage, bacon, cream cheese, jalapeno, and cheddar. Perfect for parties!
Ingredients
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{‘@type’: ‘Ingredient’, ‘name’: ‘Smoked sausage or kielbasa sausage’, ‘description’: ‘cut into ¾ inch chunks’, ‘amount’: ‘1 pound’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Thick cut beef bacon’, ‘amount’: ’12 ounce’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Cream cheese’, ‘description’: ‘room temperature’, ‘amount’: ‘4 ounce’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Sour cream’, ‘amount’: ‘¼ cup’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Jalapeno’, ‘description’: ‘stem, seeds removed, diced’, ‘amount’: ‘1’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Sharp cheddar cheese’, ‘amount’: ‘½ cup’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Slap Ya Mama seasoning’, ‘amount’: ‘½ teaspoon’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘BBQ sauce’, ‘description’: ‘any brand’, ‘amount’: ‘¼ cup’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Honey’, ‘amount’: ‘⅛ cup’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Brown sugar’, ‘amount’: ‘1 ½ teaspoon’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Jalapeno slices’}
Instructions
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Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
Step 2
Cut the thick cut beef bacon into strips approximately the width of your sausage chunks. Wrap each sausage chunk with a strip of bacon, securing with a toothpick if needed. -
Step 3
In a medium bowl, combine cream cheese, sour cream, diced jalapeno, sharp cheddar cheese, and Slap Ya Mama seasoning. Mix until well combined. -
Step 4
Place the bacon-wrapped sausage chunks onto the prepared baking sheet. Bake for 15 minutes. -
Step 5
While the sausage bakes, prepare the glaze by whisking together BBQ sauce, honey, and brown sugar in a small bowl. -
Step 6
After 15 minutes, remove the baking sheet from the oven. Brush the tops of the pig shots generously with the BBQ glaze. Top each with a jalapeno slice. -
Step 7
Return to the oven and bake for another 15 minutes, or until the bacon is crispy and the glaze is caramelized. -
Step 8
Let cool slightly before serving. Remove toothpicks before eating.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
