Description
Smoked Pig Shots are a must-try appetizer that combines the smoky, savory goodness of sausage, bacon, and barbecue sauce with a creamy, cheesy filling. Perfect for BBQ gatherings, game day, or family events, these bite-sized treats deliver a burst of flavor in every bite. The combination of crispy bacon, tender sausage, and a rich cream cheese filling makes this recipe a standout. Plus, the smoky flavor from the grill elevates the dish to new heights. Let’s dive into this irresistible recipe!
Ingredients
- 1 pound smoked sausage (cut into ¾-inch chunks)
- 12 ounces thick-cut maple bacon
- 4 ounces softened cream cheese
- ¼ cup sour cream
- 1 jalapeño (stem, seeds removed, diced)
- ½ cup sharp cheddar cheese (shredded)
- ½ teaspoon Slap Ya Mama seasoning
- ½ cup barbecue sauce
- ⅛ cup honey
- 1 ½ teaspoons brown sugar
- Jalapeño slices
Instructions
1. Preheat the Smoker
Set your smoker to 375°F to ensure even cooking and the perfect smoky flavor.
2. Prepare the BBQ Glaze
In a small bowl, whisk together barbecue sauce, honey, and brown sugar. Set this sweet and tangy glaze aside for later.
3. Assemble the Pig Shots
Cut the bacon strips in half. Wrap each piece of smoked sausage with a half-strip of bacon, creating a cup shape. Secure the bacon with toothpicks to hold it in place.
4. Make the Cream Cheese Filling
In a medium bowl, beat the cream cheese until light and fluffy, about 2 minutes. Add sour cream, diced jalapeños, shredded cheddar cheese, and Slap Ya Mama seasoning. Stir until well combined.
5. Fill the Pig Shots
Transfer the cream cheese mixture into a quart-sized baggie. Cut a small corner off the bag and pipe the filling into each bacon-wrapped sausage. Top with a slice of jalapeño for an extra kick.
6. Brush with BBQ Glaze
Generously brush each pig shot with the prepared honey barbecue mixture, ensuring they’re coated for a flavorful caramelized finish.
7. Smoke to Perfection
Place the pig shots directly on the smoker grates and cook for 60–75 minutes, or until the bacon is crispy and the filling is bubbly.
8. Serve and Enjoy
Carefully remove the pig shots from the smoker, let them cool slightly, and serve these savory bites while they’re warm and delicious.
Notes
Serving Tips
- Best Served Warm: Smoked Pig Shots are at their tastiest when served fresh off the smoker. The crispy bacon, creamy filling, and smoky sausage are most flavorful when warm.
- Garnish for Presentation: Add a sprinkle of chopped fresh parsley or cilantro before serving to enhance both the flavor and presentation.
- Perfect Pairings: Serve with dipping sauces like ranch, spicy aioli, or extra barbecue sauce for added flavor. Pair them with other BBQ favorites such as coleslaw, potato salad, or grilled corn.
- Plating Idea: Arrange the pig shots on a platter lined with lettuce or parchment paper for an attractive display.
Storage Tips
- Refrigerating Leftovers: Place any leftover pig shots in an airtight container and store them in the refrigerator for up to 3 days.
- Reheating Instructions: To reheat, place the pig shots in a preheated oven at 350°F or in an air fryer for 5–7 minutes until heated through. This method helps retain their crispiness. Avoid microwaving as it may make the bacon soggy.
- Freezing for Later: While fresh is best, you can freeze cooked pig shots. Allow them to cool completely, place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw in the refrigerator overnight before reheating.
