Smoky Bacon-Wrapped Pig Shots are the ultimate bite-sized appetizer for anyone who loves bold, smoky, and savory flavors. Made with juicy sausage slices wrapped in crispy bacon and filled with a creamy, cheesy mixture, these little treats deliver incredible flavor in every bite. The combination of smoky bacon, savory sausage, and rich filling creates a delicious appetizer that is hard to resist.
Why You Will Love This Recipe
You’ll love these Smoky Bacon-Wrapped Pig Shots because they’re packed with irresistible smoky, cheesy, and savory flavors. The crispy bacon, juicy sausage, and creamy filling create the perfect combination in every bite. They’re also fun to prepare, easy to serve, and ideal for sharing with friends and family. Whether you’re hosting a game-day party or planning a weekend barbecue, these delicious little bites are sure to become a favorite!
These Smoky Bacon-Wrapped Pig Shots are perfect for game-day parties, backyard barbecues, holiday gatherings, potlucks, and family celebrations. Serve them warm as a crowd-pleasing appetizer or add them to your favorite party snack platter. They’re easy to serve, fun to eat, and guaranteed to grab everyone’s attention whenever they appear on the table.
What makes these pig shots extra special is their perfect balance of textures and flavors. The bacon cooks until beautifully crisp around the edges, while the sausage provides a hearty, smoky base. Inside, the creamy filling adds a rich and cheesy touch that brings everything together. Each bite is packed with savory goodness, making them a fantastic choice for bacon lovers and anyone who enjoys creative party snacks.
Ingredients:
For the Pig Shots:
8 oz cream cheese, softened
4 oz sour cream
¼ cup shredded Colby Jack cheese
1½ tablespoons sweet BBQ rub
12 oz kielbasa sausage, fully cooked
1 package thick-cut bacon, slices cut in half
20 pickled jalapeño slices (or fresh jalapeños)
For the Maple Bourbon Glaze:
¼ cup maple syrup
2 oz bourbon
2 tablespoons honey
Instructions:
1. Slice the kielbasa into ½-inch-thick rounds. Cut the bacon strips in half.
2. Wrap a half-strip of bacon around each kielbasa slice and secure with a toothpick, forming a little cup or shot glass.
3. In a medium bowl, mix the softened cream cheese, sour cream, shredded Colby Jack cheese, and sweet BBQ rub until smooth and creamy.
4. Transfer the cheese mixture to a piping bag or a sandwich bag with one corner snipped off.
5. Pipe the creamy filling into each bacon-wrapped kielbasa cup, filling about ¾ of the way. Top each with a pickled or fresh jalapeño slice.
6. Preheat your smoker to 250°F (121°C). Arrange the pig shots on the smoker grates and smoke for 1 hour.
7. While they smoke, prepare the glaze by whisking together the maple syrup, bourbon, and honey until well combined.
8. Increase the smoker temperature to 350°F (177°C) and cook for another 30 minutes, until the bacon is crispy and the cheese filling is puffed and golden brown.
9. During the last 5 minutes of cooking, generously brush each pig shot with the maple bourbon glaze.
10. Remove the pig shots from the smoker, carefully take out the toothpicks, and arrange them on a serving platter.
11. Brush with another layer of sticky maple bourbon glaze just before serving. Enjoy these smoky, cheesy, sweet-and-spicy bites while warm!
smoky bacon-wrapped pig shots
Ingredients
Method
- Slice the kielbasa into ½-inch-thick rounds. Cut the bacon strips in half.
- Wrap a half-strip of bacon around each kielbasa slice and secure with a toothpick, forming a little cup or shot glass.
- In a medium bowl, mix the softened cream cheese, sour cream, shredded Colby Jack cheese, and sweet BBQ rub until smooth and creamy.
- Transfer the cheese mixture to a piping bag or a sandwich bag with one corner snipped off.
- Pipe the creamy filling into each bacon-wrapped kielbasa cup, filling about ¾ of the way. Top each with a pickled or fresh jalapeño slice.
- Preheat your smoker to 250°F (121°C). Arrange the pig shots on the smoker grates and smoke for 1 hour.
- While they smoke, prepare the glaze by whisking together the maple syrup, bourbon, and honey until well combined.
- Increase the smoker temperature to 350°F (177°C) and cook for another 30 minutes, until the bacon is crispy and the cheese filling is puffed and golden brown.
- During the last 5 minutes of cooking, generously brush each pig shot with the maple bourbon glaze.
- Remove the pig shots from the smoker, carefully take out the toothpicks, and arrange them on a serving platter.
- Brush with another layer of sticky maple bourbon glaze just before serving. Enjoy these smoky, cheesy, sweet-and-spicy bites while warm!
Nutrition
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