Pig Shots

These pig shots are a crowd-pleasing appetizer that’s easy to make and full of smoky, creamy flavor. Bacon-wrapped smoked sausage pieces are topped with a cheesy jalapeño cream, grilled until the bacon is crispy and the cheese is melty. They’re perfect for game day, parties, or a tasty snack.

Why You’ll Love This Recipe

They’re quick to prep, easy to grill, and combine smoky sausage, crispy bacon, and a creamy, slightly spicy filling. Everyone loves finger food that’s messy in the best way.

Recipe Card

• Main ingredients: 1 pound smoked sausage, 1 package of bacon, 1 cup cream cheese, 1/2 cup shredded cheddar cheese, 1/4 cup jalapeños (optional), 1 tablespoon barbecue sauce, 1 tablespoon seasoning (like Cajun or BBQ).
• Quick steps: slice sausage into 1-inch pieces, wrap each with bacon and secure with a toothpick, mix cheeses with jalapeños and seasonings, spoon mixture on top, grill at 375°F (190°C) about 30 minutes until bacon is crispy and cheese is melted.
• Serve hot as an appetizer or party snack.

How To Make This Recipe

Ingredients :

1 pound smoked sausage, 1 package of bacon, 1 cup cream cheese, 1/2 cup shredded cheddar cheese, 1/4 cup jalapeños (optional), 1 tablespoon barbecue sauce, 1 tablespoon seasoning (like Cajun or BBQ)

What Type Of Ingredients Should I Use

Use a flavorful smoked sausage (kielbasa or smoked link). Choose thick-cut bacon for better hold and crisp. Full-fat cream cheese gives the creamiest texture. Use shredded cheddar, not pre-sauce blends, for melting. Fresh jalapeños give bright heat; canned or pickled will be milder. Thaw frozen items fully and pat dry to avoid excess grill steam.

Directions :

1. Preheat your grill to 375°F (190°C).
2. Slice the sausage into 1-inch pieces.
3. Wrap each piece with a slice of bacon and secure it with a toothpick.
4. In a bowl, mix the cream cheese, shredded cheddar, jalapeños, barbecue sauce, and seasoning until well combined.
5. Spoon the cheese mixture on top of each sausage piece.
6. Place the pig shots on the grill and cook for about 30 minutes or until the bacon is crispy and the cheese is melted.
7. Serve hot and enjoy!

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How To Serve This Recipe

Serve warm right off the grill on a platter with extra toothpicks. Offer a small bowl of extra barbecue sauce or ranch for dipping. These pair well with cold beers or a light salad as a side.

How To Store This Recipe

Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through to keep bacon crisp. Do not freeze after baking; the texture will change.

Helpful Tips For This Recipe

• Cut bacon slices in half if they’re large to wrap neatly around 1-inch sausage pieces.
• Don’t overfill with cheese to avoid overflow while grilling.
• Use a small ring of aluminum foil under each pig shot if you’re worried about cheese dripping.
• Rotate the pan or grill rack halfway through cooking for even crisping.

Variations

• Add cooked chopped cooked bacon or green onions into the cheese mix.
• Swap cheddar for pepper jack for more heat.
• Brush a little extra barbecue sauce on the bacon in the last 5 minutes for a sticky glaze.
• Bake in the oven at 375°F (190°C) for 25–30 minutes if you don’t want to grill.

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FAQs

Q: Can I make these ahead of time?
A: You can assemble them and refrigerate up to 24 hours before grilling. Grill just before serving for best texture.

Q: Are these spicy?
A: They’re mild unless you add extra jalapeños or use spicy sausage. Omit jalapeños for no heat.

Q: Can I bake them instead of grilling?
A: Yes. Bake at 375°F (190°C) for about 25–30 minutes or until bacon is crispy and cheese is melted.

Q: How many do these make?
A: Yield depends on sausage size; with a 1-pound smoked sausage, expect about 20–24 one-inch pieces.

Conclusion

For more ideas and inspiration for pig shots, check out this classic version at Pig Shots – Meat Church and an oven-baked approach at Pig Shots (Oven Baked) – Great Grub, Delicious Treats.

Pig Shots

These pig shots are a crowd-pleasing appetizer featuring bacon-wrapped smoked sausage pieces topped with a cheesy jalapeño cream, perfect for game day or parties.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 24 pieces

Course: Appetizer, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound smoked sausage Use kielbasa or smoked link.
• 1 package bacon Choose thick-cut bacon for better crispiness.
• 1 cup cream cheese Full-fat cream cheese for best texture.
• 1/2 cup shredded cheddar cheese Use shredded for melting; avoid pre-sauce blends.
• 1/4 cup jalapeños Fresh jalapeños for bright heat; optional.
• 1 tablespoon barbecue sauce
• 1 tablespoon seasoning Like Cajun or BBQ.

Method

 

Preparation

1. Preheat your grill to 375°F (190°C).
2. Slice the sausage into 1-inch pieces.
3. Wrap each piece with a slice of bacon and secure it with a toothpick.
4. In a bowl, mix the cream cheese, shredded cheddar, jalapeños, barbecue sauce, and seasoning until well combined.
5. Spoon the cheese mixture on top of each sausage piece.

Grilling

1. Place the pig shots on the grill and cook for about 30 minutes or until the bacon is crispy and the cheese is melted.
2. Serve hot and enjoy!

Notes

Serve warm on a platter with extra toothpicks and a small bowl of barbecue sauce or ranch for dipping. Pairs well with cold beers or a light salad.