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How to Make Smoked Pig Shots

If you’re looking for a simple, yet delicious appetizer to throw on your smoker, you’ve come to the right place!

Smoked pig shots are incredibly easy to make. Start with a slice of sausage, wrap it in bacon and then stuff it full of a creamy cheesy filling.

These shots are packed with flavor and once you dig in I’m sure you will be wishing that you made more!

Steps for Making Smoked Pig Shots

Preheat your smoker to 275 degrees F.

Slice your smoked sausage into 1/2 inch rounds and cut a package of thick-cut bacon in half. Wrap the 1/2 slices of bacon around the sausage rounds and secure with a toothpick forming a “pig shotglass” of meat.

In a medium bowl, combine softened cream cheese, shredded cheddar, jalapeños, and BBQ rub together until well mixed. Transfer all of the cheese mixture into a quart-sized Ziploc bag and cut a bottom corner to easily fill the pig shots. Fill each pig shot about 3/4 of the way full of cheese.

Place the pig shots into your preheated smoker and cook for approximately 90 minutes or until the bacon is crispy to your liking.

Serve warm and enjoy!!!

Tips for Making Smoked Pig Shots

  1. You can change up the flavor of these smoked pig shots by using a different kind of cream cheese or shredded cheese or even adding in some green chilies instead of jalapeños.
  2. Brush on a little BBQ sauce about 15 minutes before they come off the smoker for more added flavor.
  3. These can be made ahead of time and popped in the smoker when you’re ready!
  4. If you don’t own a smoker, these can also be made in the oven. Cook at 350 until the bacon is crispy!
  5. Thick cut bacon will work best in this recipe to help hold in all of that cheesy goodness.
Smoked Pig Shots

Sausage, bacon and cheese combined to make one delicious bite sized appetizer!

Author: Katherine Salom
Ingredients
  • 1 package Thick Cut Bacon, sliced in half
  • Smoked Sausage Links
  • 8 oz Cream Cheese
  • 1/2 cup Shredded Cheddar Cheese
  • 2 tbsp Diced Jalapeños I like to use pickled jalapeños for a milder spice
  • 2 tbsp BBQ Rub of your Choice
Instructions
  1. Preheat your smoker to 275 degrees F. (If making this in the oven, preheat to 350 degrees F)

  2. Slice the sausage into 1/2 inch rounds and cut package of thick-cut bacon in half. Wrap the 1/2 slices of bacon around the sausage rounds and secure with a toothpick forming a "pig shotglass" of meat.

  3. In a medium bowl, combine softened cream cheese, shredded cheddar, jalapeños, and BBQ rub together until well mixed.

  4. Transfer all of the cheese mixture into a quart-sized Ziploc bag and cut a bottom corner to easily fill the pig shots. Fill each pig shot about 3/4 of the way full of cheese.

  5. Place the pig shots into your preheated smoker and cook for approximately 90 minutes or until the bacon is crispy to your liking.

  6. Serve warm and enjoy!!

If you try these smoked pig shots – be sure to tag me so I can see how it turned out! You can find me on Instagram, YouTube, TikTok, Facebook, or Twitter!

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