Easy Smoked Pig Shots Recipe

This easy smoked pig shots recipe is sure to be a delightful addition to your culinary repertoire. With the perfect balance of savory flavors and a hint of smokiness, these delicious appetizers are ideal for any occasion. Whether you’re hosting a holiday gathering or a casual BBQ, pig shots provide a fun and creative way to impress your guests.

I first encountered these irresistible pig shots at a family picnic. My uncle, renowned for his grilling skills, prepared these little wonders, much to everyone’s delight. His secret? Patience and a heartfelt dedication to smoking meat. Now, I’ve made it a tradition to serve them at our family gatherings, prompting smiles with every bite.

Why You’ll Love This Recipe

This recipe is a crowd-pleaser for a variety of reasons. The combination of crispy bacon wrapped around savory sausage and creamy cheese ensures a delightful explosion of flavors in every bite. It’s easy to make, requiring minimal prep work. Plus, it’s a versatile dish that can be adjusted to various tastes and diets, making it suitable for everyone at your table.

Ingredients Notes

For this recipe, you’ll need thick-cut bacon, kielbasa sausage, cream cheese, and your favorite BBQ rub. When selecting bacon, look for higher quality with better fat-to-meat ratio for the best texture and flavor. Consider using smoked sausage for added depth, and play with spice levels in the BBQ rub to suit your taste.

Recipe Steps

Step 1

Preheat your smoker to 250°F (120°C). If you don’t have a smoker, set your grill to indirect heat and add wood chips for flavor infusion.

Step 2

Slice the kielbasa into 1-inch thick pieces. These will be the base of your pig shots, providing a rich, meaty foundation.

Step 3

Wrap each kielbasa slice with a half-strip of bacon, securing with a toothpick. Ensure the bacon forms a cup shape to hold the other ingredients.

Step 4

In a bowl, combine softened cream cheese with your BBQ rub. Fill each bacon cup with this mixture using a spoon or a piping bag for convenience.

Step 5

Place the prepared pig shots in the smoker. Cook for about 1.5 to 2 hours until the bacon is crispy. Serve hot and enjoy the mingling of flavors.

Storage Options

Leftover pig shots can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze them individually on a baking sheet, then transfer to a freezer bag for up to two months. Reheat in the oven at 350°F (175°C) until heated through for best results.

Variations & Substitutions

For a healthier twist, use turkey bacon and low-fat cream cheese. If you’re catering to spice enthusiasts, add chopped jalapeños to the filling. Vegetarians can replace sausage with mushrooms or zucchinis, adjusting cooking time as necessary.

Serving Suggestions

These pig shots are perfect for game day, dinner parties, or as a starter at your next barbecue. Pair them with a light salad or some grilled vegetables to balance out the flavors. They also work wonderfully as part of a tapas-style spread.

Frequently Asked Questions

Can I make these in the oven if I don’t have a smoker? Yes, you can. Simply preheat your oven to 375°F (190°C) and bake the pig shots on a wire rack placed over a baking sheet for 35-45 minutes or until the bacon is crispy.

How do I prevent the filling from leaking out? Make sure the bacon is wrapped tightly around the sausage, forming a secure cup. Also, avoid overfilling the cups to keep the cheese from expanding and spilling over during cooking.

What type of wood chips should I use for smoking? Hickory or applewood chips complement this dish well, lending a balance of robust and sweet smokiness. Feel free to experiment with different woods to find your preferred flavor profile.

Easy Smoked Pig Shots Recipe

This Easy Smoked Pig Shots Recipe is a savory treat perfect for barbecue lovers. Enjoy these bacon-wrapped sausage bites stuffed with a creamy jalapeño and cheese filling.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz smoked sausage cut into 1-inch pieces
• ▢ 12 slices bacon thick-cut
• ▢ 4 oz cream cheese softened
• ▢ 1 cup cheddar cheese shredded
• ▢ 2 tablespoons jalapeño diced
• ▢ 1 tablespoon barbecue rub your choice of flavor

Instructions

Preparation Steps

• Preheat your smoker to 250°F (121°C).
• In a bowl, combine the cream cheese, cheddar cheese, and diced jalapeño. Mix until well blended.
  12 oz smoked sausage
• Wrap a slice of bacon around the base of each sausage piece, securing with a toothpick to form a shot glass shape.
  12 oz smoked sausage
• Fill each bacon-wrapped sausage with the cheese mixture, pressing it down gently.
• Sprinkle the barbecue rub evenly over the pig shots.
  12 oz smoked sausage
• Place the pig shots on the smoker and cook for 60 minutes or until the bacon is crispy and the cheese has melted.

Notes

For added flavor, try using a hickory or mesquite wood in your smoker. You can also add a bit of hot sauce to the cheese mixture for an extra kick.