Easy Pig Shots Recipe With Beef Bacon and Sausage

Pig shots start with a foundation of smoky, savory sausage wrapped in crispy, salty beef beef bacon. That’s before you even get to the creamy, cheesy, spicy filling that makes them utterly addictive. They’re the kind of appetizer that disappears in minutes at any gathering, and honestly, they’re surprisingly straightforward to make right in your own kitchen. I love making these for game days, barbecues, or just when I need a truly indulgent snack that feels a little bit special. The combination of textures and flavors – the crisp beef bacon, the yielding sausage, the molten cheese, and that little kick from the jalapeño – is just perfect. 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 The first step in making these irresistible pig shots is preparing your mise en place, which sounds fancy but just means getting everything ready before you start cooking. This makes the whole process smoother. You’ll want to get your sausage cut into bite-sized pieces, about ¾ inch thick. If you’re using a large kielbasa, just slice it into rounds first and then cut those rounds into quarters if needed to get to that chunk size. The beef beef bacon is where the magic happens. You’re going to wrap each sausage chunk with a piece of beef bacon. The trick here is to get the beef bacon to wrap snugly around the sausage without being so tight that it shrinks up too much, which can happen if the beef bacon is too lean. I find that a piece of beef bacon about 3-4 inches long works best for this. If your beef bacon pieces are longer, you might need to cut them down a bit. You want the beef bacon to overlap slightly at the seam. You can secure the beef bacon with a toothpick if you find it’s not staying put, but often the fat renders out and helps it stick. Once they’re all wrapped, they’re ready for the next step. It’s important to lay them seam-side down when you start cooking them, so they hold together. This initial prep sets you up for the deliciousness to come.

Pig Shots

Pig shots start with a foundation of smoky, savory sausage wrapped in crispy, salty beef beef bacon. That’s before you even get to the creamy, cheesy, spicy filling that makes them utterly addictive. They’re the kind of appetizer that disappears in minutes at any gathering, and honestly, they’re surprisingly straightforward to make right in your own kitchen. I love making these for game days, barbecues, or just when I need a truly indulgent snack that feels a little bit special. The combination of textures and flavors – the crisp beef bacon, the yielding sausage, the molten cheese, and that little kick from the jalapeño – is just perfect.

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

The first step in making these irresistible pig shots is preparing your mise en place, which sounds fancy but just means getting everything ready before you start cooking. This makes the whole process smoother. You’ll want to get your sausage cut into bite-sized pieces, about ¾ inch thick. If you’re using a large kielbasa, just slice it into rounds first and then cut those rounds into quarters if needed to get to that chunk size. The beef beef bacon is where the magic happens for texture. You’ll want to cut each strip into pieces that are roughly the same length as your sausage chunks. This ensures you get a good wrap on each piece. You’re essentially going to wrap each sausage chunk with a piece of beef bacon. Some people like to cut their beef bacon into thirds or even quarters lengthwise depending on the thickness of the beef bacon and the diameter of the sausage. The goal is to have enough beef bacon to go around the sausage with a little overlap. You can use toothpicks to secure the beef bacon if it’s being unruly, but often, if you wrap it tightly, it stays put. Just remember to remove the toothpicks before serving!

Next, let’s get that glorious filling mixed up. In a medium bowl, combine the cream cheese that’s been softened to room temperature (this is important so it mixes smoothly), the sour cream, the finely diced jalapeño, and the sharp cheddar cheese. Add the Slap Ya Mama seasoning to this mixture. This seasoning blend is fantastic because it brings a great savory flavor with a little bit of heat without being overwhelmingly spicy. Stir everything together until it’s well combined and creamy. Don’t overmix; you just want everything incorporated. You should have a thick, spreadable mixture.

Now comes the assembly. Take one piece of your prepared sausage and wrap it with one of your beef bacon strips. You want the beef bacon to hug the sausage snugly. Once wrapped, place the sausage and beef bacon on a baking sheet lined with parchment paper or foil. This makes cleanup a breeze. Repeat this process for all your sausage chunks. Try to make the beef bacon wraps as uniform as possible so they cook evenly. If any beef bacon pieces are a little loose, you can give them a gentle tuck or use a toothpick to hold them in place. Don’t worry if it’s not perfect; they’ll still taste amazing.

Once all your pig shots are assembled and on the baking sheet, it’s time to get them into the oven. Preheat your oven to 400 degrees Fahrenheit (about 200 degrees Celsius). This higher temperature helps the beef bacon crisp up nicely while the sausage cooks through. Bake the pig shots for about 20 to 25 minutes. The exact time will depend on your oven and how thick your beef bacon is. You’re looking for the beef bacon to be nicely browned and crispy, and the sausage to be cooked through. You might see some rendered fat on the pan, which is perfectly normal.

While the pig shots are baking, prepare your glaze. In a small saucepan over medium-low heat, combine the BBQ sauce, honey, and brown sugar. Stir these ingredients together until the sugar has dissolved and the glaze is smooth and slightly thickened. This glaze adds a touch of sweetness and a glossy finish that complements the savory and spicy elements of the pig shots. You don’t want to boil this; just a gentle simmer to meld the flavors.

After the initial 20-25 minutes of baking, carefully remove the pan from the oven. Drain off any excess grease from the pan if you like, though some leave it for extra flavor. Now, brush the pig shots generously with the prepared BBQ glaze. You can use a pastry brush for this. Make sure to coat all sides. Return the pan to the oven for another 5 to 8 minutes, just long enough for the glaze to caramelize slightly and become sticky. Keep an eye on them during this stage to prevent the glaze from burning. The final touch is to top each glazed pig shot with a thin slice of fresh jalapeño. The heat from the oven will soften the jalapeño slice slightly, releasing its flavor without making it too overpowering.

Let the pig shots cool for a few minutes on the baking sheet before transferring them to a serving platter. They are best served warm, but honestly, I’ve never had any leftovers to test their cold-serving potential. They’re just too good when they’re fresh out of the oven. Enjoy the delightful crunch of the beef bacon, the tender sausage, and the creamy, cheesy filling with that hint of spicy kick.

Conclusion:

These pig shots really are a crowd-pleaser, and once you make them, you’ll see why they disappear so fast. The mix of savory sausage, salty beef bacon, and that creamy, cheesy jalapeño filling is just a winning combination. They’re perfect for any party, game day, or even just a special weekend snack. Don’t be afraid to customize them a bit, either. I’ve tried adding a bit of smoked paprika to the cream cheese mix for extra depth, or even swapping the cheddar for pepper jack for more heat. For serving, they’re fantastic on their own, but a side of ranch dressing or extra BBQ sauce for dipping is always welcome. You can also serve them alongside other appetizers for a full spread. If you have any leftovers, which is rare, they reheat reasonably well in the oven or an air fryer, though they’re best eaten fresh. Don’t be discouraged if your beef bacon doesn’t wrap perfectly the first time; a little practice goes a long way. The most important part is getting that balance of smoky, savory, and spicy flavors just right. Give these pig shots a try; you won’t regret it!

FAQ

Can I make pig shots ahead of time?

You can prepare the pig shots up to the point of cooking and refrigerating them. It’s best to cook them within 24 hours of assembling. When ready to cook, you might need to add a few extra minutes to the baking time since they’ll be starting from cold.

What kind of sausage is best?

Smoked sausage like kielbasa is ideal because it’s already cooked and packed with flavor. You can also use a good quality raw sausage that you enjoy, but make sure it cooks through properly. The key is a firm sausage that holds its shape when cut.

How do I prevent the beef bacon from shrinking too much?

Using thick-cut beef beef bacon helps a lot, as it’s less prone to dramatic shrinking than regular beef beef bacon. Wrapping the beef bacon not too tightly also helps. If you’re concerned, you can partially cook the beef bacon before wrapping the sausage, but this adds an extra step.

Pig Shots

A delicious appetizer featuring smoked sausage bites wrapped in bacon, filled with a creamy jalapeno cheese mixture, and glazed with BBQ sauce and honey.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
50 Minutes

Servings
Approximately 24 pig shots

Ingredients

• 1 pound smoked sausage or kielbasa sausage, cut into ¾ inch chunks
• 12 ounce thick cut 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

Instructions

1. Step 1
   Preheat your oven or grill to 350°F (175°C).
2. Step 2
   In a medium bowl, combine the cream cheese, sour cream, diced jalapeno, sharp cheddar cheese, and Slap Ya Mama seasoning. Mix until well combined.
3. Step 3
   Cut the thick cut beef bacon into halves. Wrap each sausage chunk with a piece of bacon, securing with a toothpick if necessary.
4. Step 4
   Place the bacon-wrapped sausage bites onto a baking sheet or directly on the grill grates.
5. Step 5
   Bake or grill for about 20-25 minutes, or until the bacon is crispy and the sausage is heated through.
6. Step 6
   While the pig shots are cooking, in a small saucepan, whisk together the BBQ sauce, honey, and brown sugar over medium heat until combined and slightly thickened. This is your glaze.
7. Step 7
   Remove the pig shots from the heat. Brush generously with the prepared glaze. Top each pig shot with a jalapeno slice.
8. Step 8
   Return to the oven or grill for another 5 minutes to allow the glaze to caramelize.

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.