Easy Pig Shots Recipe – Beef Bacon Wrapped Sausage Bites
Pig shots are those irresistible little beef bacon-wrapped bites that vanish the second you put them down at a party. They’re built around a core of smoky sausage, like kielbasa or a good smoked link, then encasing it all is thick-cut beef beef bacon, forming a perfect cup. That cup gets filled with a creamy, spicy mix of cream cheese, sour cream, diced jalapeño, and sharp cheddar cheese, all seasoned up. Once baked, the beef bacon crisps up beautifully, and the filling gets warm and melty, creating a fantastic contrast in textures and flavors. I’ve made these countless times, and the feedback is always the same: everyone wants more. They’re surprisingly straightforward to assemble, making them a go-to for game days, holidays, or just when you want a seriously satisfying appetizer. This recipe breaks down exactly how to get them just right, from prepping the beef bacon to getting that perfect cheesy filling.
Ingredients:
- 1 pound smoked sausage or kielbasa sausage, cut into ¾ inch chunks
- 12 ounce thick cut beef beef 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
- ¼ cup BBQ sauce (any brand)
- ⅛ cup honey
- 1 ½ teaspoon brown sugar
- Jalapeno slices
Cooking Instructions
These pig shots are little flavor bombs that always disappear fast at any gathering. They’re basically little cups made of beef bacon, stuffed with a cheesy, spicy filling, and wrapped around a piece of sausage. The combination of smoky sausage, crispy beef bacon, and the creamy, zesty filling is just fantastic. I usually make a double batch because one plate is never enough. They’re surprisingly easy to make, too, once you get the hang of wrapping them.
Preparing the Beef Bacon
The first step is getting your beef bacon ready. You want to cut your thick-cut beef beef bacon into strips that are about 1 inch wide and roughly 4 inches long. This size is important for wrapping around the sausage chunk and creating a good cup shape. If your beef bacon strips are much longer, you might have trouble forming a neat cup. If they are shorter, you might not have enough surface area to fully encase the sausage and filling. Lay these strips out on a plate or cutting board.
Making the Cream Cheese Mixture
Next, we’ll prepare the filling. In a medium bowl, combine the cream cheese and sour cream. Make sure your cream cheese is truly at room temperature; this makes it so much easier to mix smoothly without lumps. If it’s too cold, it’ll be stiff and hard to work with. Once those are combined and smooth, stir in the diced jalapeno. Remember to remove all the seeds and membranes from the jalapeno to control the heat level. If you like it spicier, leave some seeds in, but be warned! Then, add the shredded sharp cheddar cheese and the Slap Ya Mama seasoning. Mix everything together until it’s well combined. This mixture should be thick enough to hold its shape but spreadable. If it seems too stiff, you can add another teaspoon of sour cream, but go slow.
Assembling the Pig Shots
Now for the fun part – assembling the pig shots. Take one of your sausage chunks and place it in the center of a beef bacon strip. You want to create a little cup. Take one side of the beef bacon strip and fold it up against the sausage. Then, take the other side and fold it over, overlapping the first side, so it forms a little boat or cup around the sausage. It doesn’t have to be perfect, but aim to keep the sausage mostly enclosed. Then, take a spoonful of your cream cheese mixture and fill the beef bacon cup. Don’t overfill it, or the filling might ooze out too much during cooking. You want just enough to fill the space around the sausage. Once filled, you can add a small jalapeno slice on top of the filling for an extra kick and a pretty presentation.
Baking the Pig Shots
Preheat your oven to 400 degrees Fahrenheit. Arrange the assembled pig shots on a baking sheet lined with parchment paper or aluminum foil. This is essential for easy cleanup because beef bacon fat will render out. For the first 20 minutes, bake them like this. After 20 minutes, carefully remove the baking sheet from the oven. The beef bacon should be starting to crisp up.
Glazing and Finishing
Now it’s time to make these even more delicious with a glaze. In a small bowl, whisk together the BBQ sauce, honey, and brown sugar. This sweet and tangy glaze is what really takes them over the top. Spoon a small amount of this glaze over the top of each pig shot, letting it drip down into the beef bacon cup. Return the baking sheet to the oven for another 10 to 15 minutes, or until the beef bacon is crispy and golden brown, and the glaze is slightly caramelized. Keep an eye on them during this final stage, as they can go from perfectly crisp to burnt quickly. The exact time will depend on your oven and the thickness of your beef bacon. You’re looking for that irresistible crispy beef bacon texture. Let them rest on the baking sheet for a few minutes before serving; the filling will be very hot. These are best served warm.
Conclusion:
These pig shots really are a crowd-pleaser, and for good reason. The combination of savory sausage, crispy beef bacon, and that creamy, zesty cheese filling is just hard to beat. They come together with a bit of hands-on time for assembly, but the results are absolutely worth it. Serve them hot off the grill or out of the oven for the best texture and flavor. They’re perfect as a party appetizer, a tailgating snack, or even as a fun addition to a casual dinner spread.
Feeling adventurous? Try adding a pinch of smoked paprika to the cream cheese mixture for an extra smoky kick, or swap out the cheddar for pepper jack if you like more heat. You could also wrap them with beef prosciutto instead of beef bacon for a different, saltier flavor profile.
Frequently Asked Questions
Can I make pig shots ahead of time?
Yes, you can assemble the pig shots and refrigerate them for up to 24 hours before baking. If baking from cold, you might need to add a few extra minutes to the cooking time.
What kind of sausage works best?
Smoked sausage like kielbasa or andouille works great because it’s already fully cooked and flavorful. Just make sure it’s firm enough to hold its shape when cut into chunks.
How do I keep the beef bacon from unraveling?
Toothpicks are your best friend here! Secure the end of the beef bacon strip with a toothpick after wrapping it around the sausage and filling. Be sure to remove them before serving.
Pig Shots
Smoky, savory, and slightly sweet sausage and bacon bites filled with creamy jalapeno cheese, coated in BBQ sauce, and finished with a touch of honey and brown sugar.
Ingredients
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{‘@type’: ‘Ingredient’, ‘name’: ‘Smoked sausage or kielbasa sausage’, ‘description’: ‘cut into ¾ inch chunks’, ‘quantity’: ‘1’, ‘unitCode’: ‘POUND’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘Thick cut beef bacon’, ‘quantity’: ’12’, ‘unitCode’: ‘OUNCE’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Cream cheese’, ‘description’: ‘room temperature’, ‘quantity’: ‘4’, ‘unitCode’: ‘OUNCE’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘Sour cream’, ‘quantity’: ‘¼’, ‘unitCode’: ‘CUP’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘Jalapeno’, ‘description’: ‘stem, seeds removed, diced’, ‘quantity’: ‘1’, ‘unitCode’: ”}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘Sharp cheddar cheese’, ‘quantity’: ‘½’, ‘unitCode’: ‘CUP’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘Slap Ya Mama seasoning’, ‘quantity’: ‘½’, ‘unitCode’: ‘TEASPOON’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘BBQ sauce’, ‘description’: ‘any brand’, ‘quantity’: ‘¼’, ‘unitCode’: ‘CUP’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘Honey’, ‘quantity’: ‘⅛’, ‘unitCode’: ‘CUP’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘Brown sugar’, ‘quantity’: ‘1 ½’, ‘unitCode’: ‘TEASPOON’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘Jalapeno slices’, ‘quantity’: ”, ‘unitCode’: ”}
Instructions
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Step 1
Cut the smoked sausage into ¾ inch thick rounds. Cut the beef bacon into ½ inch wide strips. -
Step 2
In a medium bowl, combine the room temperature cream cheese, sour cream, diced jalapeno, sharp cheddar cheese, and Slap Ya Mama seasoning. Mix until well combined. -
Step 3
Wrap each sausage round with a strip of beef bacon, securing with a toothpick if needed. -
Step 4
Place about a teaspoon of the cheese mixture onto the top of each bacon-wrapped sausage. Top with a thin slice of jalapeno. -
Step 5
Preheat your grill or oven to 350°F (175°C). -
Step 6
Grill or bake the pig shots for 15-20 minutes, or until the bacon is crispy and the cheese is melted and bubbly. -
Step 7
In a small bowl, whisk together the BBQ sauce, honey, and brown sugar. Brush this glaze over the pig shots during the last 5 minutes of cooking. -
Step 8
Remove from heat and let rest for a few minutes before serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
