- April 29, 2024
- Appetizers
Smoked Pig Shots Recipe
Smoked pig shots are a delectable appetizer, combining savory smoked sausage with creamy cheese filling, all wrapped in a crispy bacon shell. These bite-sized treats are smoked to perfection, offering a blend of textures and flavors that make them a hit at any gathering.
What Is A Pig Shot?
A pig shot is a delectable appetizer that combines the best of both worlds: crispy bacon and savory smoked sausage (or bratwurst). Here’s how it works: imagine a shot glass made entirely of bacon strips, filled with a mixture of creamy goodness (often featuring cream cheese as a base), and then smoked to perfection. These flavor-packed bites are served hot and make for an irresistible party treat or appetizer. Whether you bake, smoke, or air fry them, pig shots are sure to be a hit at any gathering!
Why This Recipe Works
- Easy Assembly: Pig shots come together quickly. Wrapping bacon around smoked sausage creates a “shot glass,” which is then filled with a flavorful cheese mixture of your choice. Too easy!
- Flavor Explosion: The combination of crispy bacon, smoked sausage, and the creamy jalapeno cream cheese mixture creates a flavor explosion in every bite.
- Versatility: Whether you smoke them, grill them, or bake them in the oven, pig shots are versatile. They’re perfect for game days, parties, or even as a fun high protein snack.
Supplies Needed
- Toothpicks
- Wire Rack/ Cooling Rack
- Knife & Cutting Board
Pig Shot Ingredients
- 1 lb Smoked Sausage or Bratwurst (I used these hatch chili American Wagyu brats from Raikes Beef)
- 1 Package, Thick Cut Bacon
- 1, 8 oz. Block of Cream Cheese
- Freshly Grate Cheddar Cheese
- 2 Jalapenos
- 1/2 small Red Onion
- Fresh Garlic
- Smoky Paprika
- Salt
- Pepper
How To Smoke Pig Shots
Preparation: Preheat your smoker to 250°F and set it for indirect heat. Slice the smoked sausage or bratwurst into rounds, approximately 3/4 inch-1 inch thick, and set them aside. Make the pig shot filling by cutting the jalapenos into halves, removing the seeds and membranes, and dicing them into small pieces. Finely chop the red onion and garlic as well.
In a small mixing bowl, combine the softened cream cheese, vegetable mixture, shredded cheese, and seasonings and stir until fully combined.
- Assemble the Pig Shots: Take each slice of smoked sausage or bratwurst and wrap it with a half slice of bacon so the seam is slightly overlapping around the meat. Use a toothpick inserted through the sausage and bacon to hold it in place.
- Place the cream cheese filling mixture into a plastic bag and cut the end off of one side of the bag. Pipe about a tablespoon of the mixture into each bacon wrapped piece of smoked sausage or bratwurst. Do not overfill!
Smoke the Pig Shots: Arrange the assembled pig shots on a wire rack for easy placement and removal onto the grill. Place the wire rack of pig shots onto the smoker grates and smoke at 250°F for approximately 1.5-2 hours or until the bacon is crispy and the cream cheese is melted and bubbly.
- Keep an eye on them to prevent burning or falling over as they cook and fat renders.
- Serve and Enjoy: Remove the pig shots from the smoker grates and remember to remove the toothpicks before serving. Garnish with additional chopped fresh jalapenos or chives for a pop of color. These pig shots are perfect as appetizers, party snacks, or game-day treats. Serve them hot and watch them disappear!
Expert Tips
- Uniformity Matters:
- Cut the sausage and bacon as uniformly as possible. Consistent sizes ensure even cooking and a balanced flavor in each bite.
- Secure the Wraps:
- When wrapping the bacon around the sausage, make sure it’s tight. This prevents the melted cheese from escaping during cooking.
- Chilling:
- After assembling, you can place the uncooked pig shots back into the fridge to firm up if desired. This helps them keep their shape and is great if you want to prep ahead of time.
- Mind the Hot and Cold Spots:
- Smokers have varying heat distribution. Rotate the pig shots around the grill area to ensure they all finish cooking at the same time
More Recipes To Try
Pigs In A Blanket “wreath” Appetizer
How To Cook Brats on a Pellet Smoker
Smoked Pig Shots Recipe
Ingredients
- 1 lb Bacon
- 4 Suasages Bratwurst or Smoked Sausage
- 4 oz Cream Cheese Softened
- 1 cup Cheddar Cheese Freshly grated works best
- 2 Jalapenos
- 1/4 cup Red Onion diced
- 2 cloves Garlic minced
- 1/2 tsp Smoked Paprika
- 1 tsp Olive Oil
Instructions
- In a saute pan over medium heat, add the olive oil and cook the jalapeno, red onion, and garlic until tender and let it cool briefly.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños mixture, and a teaspoon of smoked paprika. Mix thoroughly until all the ingredients are well incorporated.
- Next, cut the bratwurst sausage into 1-inch thick slices. The sausage can be precooked or raw.
- Wrap a half slice of bacon around the outer edge of each sausage cup, securing it with a toothpick. This creates the “shot glass” shape.
- Spoon or pipe the cheese mixture into each bacon-wrapped sausage cup, filling them to just below the rim. Place each one onto a wire rack for easy transfer on and off the smoker.
- Preheat your smoker to 250°F and set the smoker for indirect heat.
- Place the pig shots on the smoker grate, making sure they are not touching to ensure even cooking. Smoke for about 1.5 hours, or until the bacon is crispy and the filling is heated through.
- Allow the pig shots to cool for a few minutes before serving. They can be served on their own or with a dipping sauce of your choice.