Pig Shots
Savory bites made with sausage and bacon, stuffed with cream cheese and jalapeños, perfect for any gathering.
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.
Notes
These can be made ahead of time and stored in the refrigerator for a day before baking. Leftovers can be stored in an airtight container for up to 3 days.