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Delicious Easy Oven-Baked Pig Shots Recipe
Pig shots are a rich, smoky appetizer made with tender smoked sausage, crisp bacon, creamy cheese, and tangy BBQ sauce. They are easy to assemble, full of bold flavor, and always a satisfying choice for game days, backyard gatherings, and casual entertaining.
Recipe Overview
- Prep Time: Not provided
- Cook Time: Not provided
- Total Time: Not provided
- Servings: Not provided
Why Make This Recipe
- Simple preparation: With just a few ingredients and straightforward assembly, pig shots are easy to prepare.
- Big smoky flavor: Smoked sausage, bacon, and BBQ sauce create a savory combination with plenty of depth.
- Creamy center: Warm cream cheese adds a smooth, rich contrast to the crisp bacon.
- Crowd-pleasing appetizer: These bite-sized snacks are ideal for parties, cookouts, tailgates, and holiday gatherings.
Ingredients
- Smoked sausage — measurement not provided
- Bacon — measurement not provided
- Cream cheese — measurement not provided
- Green onions — measurement not provided
- BBQ sauce — measurement not provided
- Seasoning, such as garlic powder and black pepper — measurement not provided
How to Make It
Preheat your smoker or grill to 225°F (107°C). Allow it to reach the correct temperature before adding the pig shots so they cook evenly.
Cut the sausage into thick slices and score the top of each piece. The slices should be sturdy enough to support the bacon and filling. Scoring the tops creates space for the cream cheese.
Wrap each piece with bacon, securing it with a toothpick. Place the bacon around the outside of each sausage slice, then use a toothpick to hold it securely in place.
Fill the center with cream cheese and sprinkle with chopped green onions. Add the cream cheese to the scored center, then finish with green onions and the seasoning.
Brush BBQ sauce on top. Apply the sauce over the cream cheese and bacon for a sweet, tangy finish.
Place the pig shots on the grill and smoke for about 1 hour, until the bacon is crispy and the cheese is bubbling. Arrange them so they remain upright while cooking. Continue smoking until the bacon is crisp and the filling is hot and bubbling.
Serve warm and enjoy! Let the pig shots cool briefly before serving, as the filling will be very hot.
How to Serve It
- Serve the pig shots warm on a platter with extra BBQ sauce for dipping.
- Pair them with crisp vegetables, pickles, or coleslaw to balance the rich flavors.
- Add them to a party spread with baked beans, potato salad, chips, or other grilled appetizers.
How to Store It
Store leftover pig shots in an airtight container in the refrigerator. Refrigerate them promptly and use them within a few days for the best quality.
To freeze them, place the cooled pig shots in a freezer-safe container or bag, separating layers if needed to prevent sticking. Thaw them in the refrigerator before reheating.
Reheat refrigerated or thawed pig shots until they are warmed through. An oven or smoker helps bring back some of the bacon’s crispness, while gentle reheating helps prevent the cream cheese from becoming overly runny. Remove the toothpicks before serving if preferred.
Helpful Tips
- Use bacon that is flexible enough to wrap around the sausage without tearing.
- Keep the sausage slices upright while filling and cooking so the cream cheese stays in the center.
- Avoid overfilling the centers, as the cream cheese may bubble over while the pig shots cook.
- Apply BBQ sauce before cooking, and serve additional sauce on the side for extra flavor.
- Remember that the toothpicks will be hot after cooking, so warn guests or remove them before serving.
Optional Variations
- Use a spicy smoked sausage for extra heat and a stronger smoky flavor.
- Add a pinch of chili powder or your favorite spicy seasoning along with the garlic powder and black pepper.
- Try a sweet, smoky, or spicy BBQ sauce to change the overall flavor of the pig shots.
- Replace some of the green onions with finely chopped jalapeño for a fresh, spicy contrast.
Frequently Asked Questions
Can I prepare pig shots ahead of time?
Yes. Assemble them ahead of time, cover them, and refrigerate until you are ready to cook. Add the BBQ sauce just before placing them on the grill if you want the best texture.
Can I make pig shots in the oven?
Yes. Although the provided method uses a smoker or grill, you can bake them in the oven until the bacon is crispy and the cream cheese is bubbling. Keep a close eye on them because cooking time may vary.
How do I keep the cream cheese from spilling out?
Do not overfill the sausage centers, and keep each bacon-wrapped piece upright during cooking. A well-secured toothpick also helps hold the bacon in place.
Can I use pre-cooked smoked sausage?
Yes. Smoked sausage works well because it is flavorful and convenient. The cooking step mainly heats the sausage, crisps the bacon, and warms the cream cheese.
How do I know when pig shots are ready?
They are ready when the bacon is crispy and the cheese is bubbling, as described in the cooking directions. Serve them warm after allowing them to cool briefly.
Pig Shots
Rich, smoky appetizers made with sausage, bacon, cream cheese, and BBQ sauce, perfect for gatherings and game days.
Ingredients
Main Ingredients
- 1 pound Smoked sausage Cut into thick slices
- 1 pound Bacon Flexible enough to wrap around sausage
- 8 ounces Cream cheese Softened for easy filling
- 1 bunch Green onions Chopped for topping
- 1 cup BBQ sauce For brushing on top and serving
Seasoning
- 1 teaspoon Garlic powder For added flavor
- 1 teaspoon Black pepper To taste
Instructions
Preparation
- Preheat your smoker or grill to 225°F (107°C).
- Cut the sausage into thick slices and score the top of each piece.
Assembly
- Wrap each sausage slice with bacon, securing it with a toothpick.
- Fill the center with cream cheese and sprinkle with chopped green onions and seasoning.
Cooking
- Brush BBQ sauce on top.
- Place the pig shots on the grill and smoke for about 1 hour until bacon is crispy and cheese is bubbling.
Serving
- Serve warm on a platter with extra BBQ sauce for dipping.
Notes
Store leftovers in an airtight container in the refrigerator for a few days. To freeze, use a freezer-safe container, thaw in the refrigerator before reheating.
