Pig Shots (Oven-Baked Recipe): The Ultimate Flavor-Packed Appetizer

Get ready for an appetizer that’s a true crowd-pleaser! Pig Shots are a delightful combination of smoky sausage, crispy bacon, and a creamy, zesty filling, all baked to golden perfection. If you’re looking to impress your guests or simply treat yourself to something incredibly delicious, this oven-baked recipe for Pig Shots is your answer.

Why You Will Love This Recipe

These Pig Shots are a meat lover’s dream and an appetizer that’s guaranteed to disappear fast. They’re incredibly easy to make, requiring just a few simple ingredients that combine to create an explosion of flavor in every bite. The savory smoked sausage and crispy bacon provide a satisfying meaty base, perfectly complemented by the creamy, slightly spicy jalapeno and cheddar cheese filling. Finished with a sweet and tangy honey BBQ glaze, these oven-baked delights offer a perfect balance of textures and tastes.

Ingredients

• 1 pound smoked sausage or kielbasa sausage, cut into ¾ inch chunks
• 12 ounce thick-cut bacon
• 4 ounce cream cheese, room temperature
• ¼ cup sour cream
• 1 jalapeno, stem, seeds removed, diced
• ½ cup sharp cheddar cheese
• ½ teaspoon Slap Ya Mama seasoning (or your favorite all-purpose seasoning)
• ¼ cup BBQ sauce (your favorite brand)
• ⅛ cup honey
• 1 ½ teaspoon brown sugar
• Jalapeno slices, for topping

Step-by-Step Instructions

1. Prepare the Glaze: In a small bowl, whisk together the BBQ sauce, honey, and brown sugar until well combined. Set aside.
2. Create the Sausage Cups: Cut each strip of bacon in half. Wrap one half-slice of bacon around each piece of smoked sausage, ensuring it’s snug.
3. Form the Cups: Place the bacon-wrapped sausage pieces into a muffin tin. Alternatively, you can secure the bacon with a toothpick and place them on a baking sheet. Using a muffin tin is recommended for easier handling.
4. Mix the Filling: In a medium bowl, combine the softened cream cheese, sour cream, diced jalapeno, sharp cheddar cheese, and Slap Ya Mama seasoning. Mix until smooth and fully incorporated.
5. Fill the Sausage Cups: Transfer the cream cheese mixture to a piping bag or a quart-size resealable bag. Snip off a small corner of the bag and pipe the filling into the center of each sausage cup, filling them generously.
6. Top and Glaze: Place a slice of jalapeno on top of the cream cheese filling in each pig shot. Brush each one generously with the prepared honey BBQ glaze.
7. Bake to Perfection: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake the pig shots for 40 to 45 minutes, or until the bacon is crispy and golden brown, and the filling is bubbly.
8. Serve and Enjoy: Carefully remove the pig shots from the muffin tin or baking sheet. Let them cool slightly before serving warm.

Expert Tips / Pro Tips

• Muffin Tin Magic: While toothpicks can work, a standard muffin tin is the easiest way to keep your pig shots contained and upright during baking. It also makes for a cleaner presentation.
• Bacon Choice is Key: Always opt for thick-cut bacon. It holds its shape better when wrapped around the sausage and achieves that desirable crispy texture. Thin-cut bacon tends to curl and may not fully enclose the sausage.
• Handle Peppers with Care: When dicing fresh jalapenos, it’s advisable to wear gloves and wash your hands thoroughly afterward. Avoid touching your face, especially your eyes, after handling hot peppers.
• Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature before mixing. This will make it much easier to achieve a smooth, lump-free filling.
• Don’t Overcrowd the Pan: If using a baking sheet, ensure the pig shots have a little space between them to allow for even cooking and crisping of the bacon.

• Spice Level: For a deeper pepper flavor or a milder heat, consider using diced poblano peppers or removing all seeds and membranes from the jalapenos.
• Sausage Options: Feel free to experiment with different types of smoked sausage, such as andouille for a spicier kick or a milder smoked chicken sausage.
• Creamy Substitute: If you don’t have sour cream, full-fat Greek yogurt makes an excellent substitute and offers a similar tangy creaminess.
• Cheese Variety: Swap the sharp cheddar for Monterey Jack, pepper jack for extra heat, or a blend of your favorite cheeses.
• Glaze Variations: For a different flavor profile, try using a different BBQ sauce flavor, or add a dash of hot sauce to the glaze for an extra kick.

Serving Suggestions

Pig Shots are incredibly versatile and make a fantastic appetizer for game days, parties, or any gathering. They pair wonderfully with a variety of dipping sauces, such as extra BBQ sauce, ranch dressing, or a spicy aioli. For a more substantial meal, serve them alongside a fresh green salad or with a side of coleslaw. They also make a unique and satisfying lunch or dinner option for any meat enthusiast.

Storage: Once cooled, store leftover Pig Shots in an airtight container in the refrigerator for up to 4-5 days. Ensure they are completely cooled before sealing the container.

Freezing: To freeze, arrange cooled pig shots in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.

Reheating: To reheat from the refrigerator, place the pig shots in a muffin tin or on a baking sheet and bake in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for about 10-15 minutes, or until heated through and the bacon is re-crisped. If reheating from frozen, add a few extra minutes to the baking time.

Nutrition Information

Nutritional values are approximate and can vary based on specific ingredients and brands used.

FAQ

What exactly are Pig Shots?

Pig Shots are a flavorful appetizer made by wrapping smoked sausage pieces with bacon to form a cup. This cup is then filled with a creamy mixture of cream cheese, sour cream, cheddar cheese, and jalapenos, and baked until the bacon is crispy and the filling is bubbly. They are often finished with a sweet and savory glaze.

Can Pig Shots be made in the oven?

Yes, absolutely! This recipe is specifically designed for oven-baking, resulting in perfectly cooked and crispy pig shots.

What is the best way to cook Pig Shots?

While this recipe focuses on oven-baking, Pig Shots can also be successfully smoked or air-fried. Each method offers a slightly different texture and flavor profile.

Can Pig Shots be made in an air fryer?

Yes, they can! To air fry pig shots, cook them at approximately 400 degrees Fahrenheit (200 degrees Celsius) for about 10 minutes, or until the bacon is crispy. Keep an eye on them to prevent burning.

How long do Pig Shots last in the refrigerator?

Leftover Pig Shots can be stored in an airtight container in the refrigerator for up to 4 to 5 days.

Pig Shots (Oven-Baked Recipe)

These delicious pig shots are the ultimate appetizer recipe that is packed with flavor from the thick, crispy bacon, smoked sausage, cream cheese mixture, jalapenos, and a honey BBQ glaze that are oven-baked. Smoked sausage and bacon are combined to make a little cup. Then, a mixture of cream cheese, sour cream, cheddar, and jalapeno is added to the center of the cup. Finally, it’s baked to crispy, brown, bubbly perfection.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 18 shots

Course: Appetizer

Cuisine: American

Calories: 212

Ingredients Method Notes

Ingredients

  

Pig Shots

• 1 pound smoked sausage or kielbasa sausage cut into ¾ inch chunks
• 12 ounce thick cut bacon
• 4 ounce cream cheese room temperature
• 1/4 cup sour cream
• 1 jalapeno stem, seeds removed, diced
• 1/2 cup sharp cheddar cheese
• 1/2 teaspoon Slap Ya Mama seasoning

Honey BBQ Glaze

• 1/4 cup BBQ sauce any brand
• 1/8 cup honey
• 1.5 teaspoon brown sugar

Topping

• Jalapeno slices

Method

 

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix BBQ sauce, honey, and brown sugar together for the glaze. Set aside.
3. Cut the bacon slices in half. Wrap each piece of smoked sausage with a strip of bacon, securing with a toothpick if needed, or place them directly into a muffin tin.
4. In a medium bowl, mix cream cheese, sour cream, diced jalapeno, sharp cheddar cheese, and Slap Ya Mama seasoning until well combined.
5. Transfer the cream cheese mixture to a piping bag or a quart-size zip-top bag with a corner clipped.
6. Squeeze the cream cheese mixture onto the top of each sausage and bacon cup.
7. Top each pig shot with a sliced jalapeno and then brush each one with the prepared honey BBQ glaze.
8. Bake in the preheated oven for 40-45 minutes, or until the bacon is crispy and golden brown.
9. Carefully remove the pig shots from the muffin tin (or from the baking sheet if using toothpicks) and let them cool slightly before serving.

Notes

Nutritional values are approximate and can vary based on ingredients and brands used. For precise information, use a nutritional calculator with your specific ingredients. These pig shots are a delicious and hearty appetizer recipe made with smoked sausage, thick cut bacon, a cream cheese mixture, topped with a jalapeno, brushed with a honey barbecue glaze and baked until the bacon is crispy. Messy, but delicious!