Smoked Pig Shots Recipe
Looking for the ultimate appetizer? Smoked Pig Shots are a fun and flavorful recipe made with sausage, bacon, and a creamy cheese filling. They’re easy to make and a hit at any barbecue or party!
Servings: 8
Ingredients
- 8 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- 2 jalapeños diced and deseeded
- 2 Tablespoons BBQ Rub
- 12 ounces smoked sausage rope skinless
- 1 pound thick-cut bacon
Instructions
- Preheat smoker to 300 degrees Fahrenheit.
- Cut the sausage into ½ inch pieces. Cut your bacon in half lengthways. Wrap your cut bacon around the sausage so it forms a shot glass. Take a toothpick and skewer at the bottom, securing the bacon and the sausage together.
- Take the softened cream cheese, cheddar, diced jalapeños and the bbq rub and mix together in a medium bowl until well combined.
- Place the mixture into a piping bag or a sandwich bag (snip the corner off), pipe the mixture into the pig shot until it is just below the top of the bacon.
- Place the shots onto your smoker for about 45 minutes to an hour until the bacon is fully cooked and the cheese filling is puffed and golden.
- Remove the pig shots from the smoker and let them cool for a few minutes before removing the toothpicks.
- Serve after removing toothpicks.
Notes
FRIDGE: Store leftover Smoked Pig Shots in an airtight container for up to 3 days.
FREEZER: You can also freeze leftovers Pig Shots. First, place them on a baking sheet or tray and freeze them for about an hour before transferring them to a freezer safe zip top bag or airtight container.
Reheat Smoked Pig Shots in the oven at about 375 degrees Fahrenheit until hot, about 15 minutes. You can also use the air fryer to reheat them, which would only take about 10 minutes.