Are you looking for a tasty appetizer that will wow your friends and family? Look no further than Pig Shots! These delicious bites are made with sausage and bacon and filled with creamy cheese and spicy jalapeños. They are perfect for game day, cookouts, or any gathering where you want to impress your guests.
Why Make This Recipe
Pig Shots are not just a treat for the taste buds; they also offer a fun and engaging cooking experience. You get to wrap smoky sausage in crispy bacon and fill them with creamy goodness. Plus, they are easy to make in large batches, making them a great choice for parties. With their rich flavors and unique presentation, they are sure to be a hit at your next event!
How to Make Pig Shots
Ingredients
- 12 ounces smoked sausage
- 1 pound thick-cut bacon
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- ¼ cup diced jalapeno
- 1 teaspoon barbecue rub seasoning
- ⅓ cup barbecue sauce
- 1 tablespoon real maple syrup
- 2 tablespoons brown sugar
Directions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. You can also use a baking rack, just give it a light spray with pan spray.
- Slice 12 ounces of smoked sausage into about 24 slices, which should double the amount of bacon slices you have.
- Cut the 1 pound of thick-cut bacon in half. Wrap each sausage slice with a piece of bacon so that the edge of the bacon lines up with the bottom of the sausage. Secure the bacon and sausage together with a toothpick, creating little cups.
- Place these cups on the prepared baking sheet and set them aside.
- For the filling, mix together 8 ounces of cream cheese, 1 cup of shredded cheddar cheese, ¼ cup of diced jalapeño, and 1 teaspoon of barbecue rub seasoning. Scoop this mixture into a large ziplock bag, snip off a corner, and squeeze the filling into the bacon-wrapped cups until almost full. Do not overfill!
- If you like, you can place sliced jalapeños on top of some or all of the Pig Shots.
- To make the glaze, mix together ⅓ cup of barbecue sauce, 1 tablespoon of real maple syrup, and 2 tablespoons of brown sugar in a small bowl.
- Brush the tops of the Pig Shots with the glaze and bake for 35-45 minutes, or until the bacon is crisp and the filling is bubbling. Let them cool for a few minutes before serving. Don’t forget to remove the toothpicks before serving!
How to Serve Pig Shots
Serve Pig Shots warm as a delicious appetizer. They pair well with a variety of dipping sauces like ranch or extra barbecue sauce. You can also serve them alongside fresh vegetables for a nice contrast.
How to Store Pig Shots
If you have leftovers, let them cool completely, then place them in an airtight container. Store them in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350 degrees Fahrenheit until warmed through, or use the microwave.
Tips to Make Pig Shots
- For extra flavor, try using different types of cheese or adding more spices to the filling.
- Make sure to avoid overfilling the cups to prevent spilling during baking.
- If you prefer a little kick, increase the amount of jalapeños or add diced chilies to the filling.
Variation
You can experiment with different types of sausage or bacon. For a healthier twist, use turkey bacon and chicken sausage. You can also add other ingredients like diced onions or bell peppers to the filling for added flavor.
FAQs
1. Can I make Pig Shots ahead of time?
Yes, you can prep them a day in advance. Assemble the Pig Shots and store them in the refrigerator until you are ready to bake them.
2. Can I freeze Pig Shots?
Yes, you can freeze the assembled but unbaked Pig Shots. Just make sure to wrap them tightly and store them in a freezer-safe container for up to 2 months.
3. What can I serve with Pig Shots?
Pig Shots go well with several sides like coleslaw, potato salad, or fresh veggie platters to balance the richness of the dish.
Pig Shots
Ingredients
Main Ingredients
- 12 ounces smoked sausage Sliced into approximately 24 pieces
- 1 pound thick-cut bacon Cut in half
- 8 ounces cream cheese Softened
- 1 cup shredded cheddar cheese
- ¼ cup diced jalapeno Add more for extra heat
- 1 teaspoon barbecue rub seasoning
Glaze Ingredients
- ⅓ cup barbecue sauce
- 1 tablespoon real maple syrup
- 2 tablespoons brown sugar
Instructions
Preparation
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Slice the smoked sausage into about 24 slices, which should double the number of bacon slices.
- Cut the thick-cut bacon in half and wrap each sausage slice with a piece of bacon, securing them with toothpicks.
Filling Preparation
- Mix cream cheese, shredded cheddar cheese, diced jalapeño, and barbecue rub seasoning in a bowl.
- Scoop the mixture into a ziplock bag, snip off a corner, and fill the bacon-wrapped cups until almost full.
- Optionally, place sliced jalapeños on top of some or all Pig Shots.
Glazing and Baking
- In a small bowl, mix together barbecue sauce, maple syrup, and brown sugar for the glaze.
- Brush the tops of the Pig Shots with the glaze and bake for 35-45 minutes, or until the bacon is crisp and filling is bubbling.
- Let cool for a few minutes before serving and remember to remove the toothpicks.
