Let’s make pig shots! Or a whole lot of them.
What is a Pig Shot?
Pig shots is an interesting name, huh? Well, a pig shot is basically three components:
- a slice of sausage on the bottom
- wrapped in bacon to form a little “cup”
- and then a cream cheese mixture stuffed into the cup
Then you take these bites and smoke them (or bake them if you don’t have a smoker).
Admittedly, these involve a little bit of prep work to put together. But your reward? Bite sized happiness. More specifically, smoky, bacon wrapped cheesy happiness. An awesome appetizer or snack for a party or a tailgate.
Of course these make amazing bites for those who partake in sports watching parties and I’ll definitely be making them frequently. They would also be great to throw on the smoker while you’re making something else as a delicious snack for the cook.
Helpful Tips
If you’re finding the bacon/sausage cups difficult to deal with, you can put them in the fridge for 20 minutes or so. This helps make the bacon a little bit harder and easier to move into different positions.
Use toothpicks to hold the bacon in place around the piece of sausage. You might need to use more than one.
You can spoon the cream cheese mixture into the cups but here’s a helpful tip: it is easier to put the mixture into a plastic bag, cut the corner a little bit and then use the bag to pipe the mixture into the bacon “cups”. This can also be less messy.
I like to smoke these on a pizza pan to make it easier to get a bunch of them on at once. You could also put these directly on the grate
You can put these individually directly on the grate but I like to smoke these on a pizza pan to make it easier to get a bunch of them on at once.
What I Used to Make This Recipe
Big Green Egg Large | round tray | Looft Lighter | Jealous Devil Charcoal | Grill Gloves | Wood Chips
Other Smoker Recipes
Over the Top Smoked Chili
St Louis Style Ribs
Mac n Cheese Fatty
Smoked Spatchcock Turkey
Breakfast Fatty
Pig Shots
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Description
Smoky, bacon wrapped sausage stuffed with a cheesy filling.
Ingredients
1 package of bacon, cut in half
1 pound fo sausage or kielbasa (I used kielbasa)
8 oz. cream cheese
1 cup grated cheese (I used a three cheese blend)
rub of choice
BBQ sauce of choice optional (I didn’t use any)
toothpicks (optional but helpful)
Instructions
In a bowl, mix together cream cheese, grated cheese and 1/2 tbsp rub of your choice (I used Hardcore Carnivore Red).
Cut the bacon slices in half.
Cut the sausage links into 1/2″ slices.
Wrap the bacon around the sausage slice using a toothpick to secure it in place. Once you’ve done this, you should have a little “cup” created by the sausage bottom and bacon sides.
Fill the “cups” with cream cheese mixture until just under the top slice of bacon.
Sprinkle pig shots with seasoning rub.
Brush on BBQ sauce, if using.
Heat smoker to 225-250 degrees (or oven to 400 degrees).
Put pig shots on smoker (or in oven) until the bacon is done and crispy to your liking.
Notes
If you’re finding the bacon/sausage cups difficult to deal with, you can put them in the fridge for 20 minutes or so. This helps make the bacon a little bit harder and easier to move into different positions.
Use toothpicks to hold the bacon in place around the piece of sausage. You might need to use more than one.
You can spoon the cream cheese mixture into the cups but here’s a helpful tip: it is easier to put the mixture into a plastic bag, cut the corner a little bit and then use the bag to pipe the mixture into the bacon “cups”. This can also be less messy.
I like to smoke these on a pizza pan to make it easier to get a bunch of them on at once. You could also put these directly on the grate
You can put these individually directly on the grate but I like to smoke these on a pizza pan to make it easier to get a bunch of them on at once.
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