Pig Shots Oven Baked Recipe

If you’re a fan of bite-sized snacks with a serious flavor punch, then let me introduce you to Pig Shots. These little gems are like a flavor explosion in every bite, and they’re perfect for any occasion—whether you’re tailgating, hosting a BBQ, or just wanting something fun and different for dinner. Each Pig Shot combines crispy bacon, smoky sausage, and a creamy, cheesy filling with just the right amount of spice. It’s the kind of appetizer that will have people hovering around the oven, waiting for the next batch.

Now, let’s be honest: anything wrapped in bacon is going to be a hit. But when you add sausage, cheese, jalapeños, and a sweet BBQ glaze? It’s the kind of thing that vanishes from the plate before you’ve had a chance to sit down. Trust me, I’ve been there. I made these for a game day party last year, and let’s just say the “Oh, I’ll just have one” crowd quickly turned into “Wait, who ate the last one?!”

this RECIPE

A personal favorite with a fun twist

I first came across Pig Shots at a family BBQ, where my cousin—who’s known for her creative finger foods—whipped up a batch. As soon as I took a bite, I was hooked. The contrast of crispy bacon with creamy, cheesy goodness and the little kick from the jalapeños had me going back for more. I remember standing in her kitchen, chatting away and sneaking another one (or three) when no one was looking. So, naturally, I had to give them a try at home, and now they’ve become a go-to for any occasion.

Where did Pig Shots come from?

While no one can say for sure where Pig Shots originated, they seem to have started in the BBQ world, especially among pitmasters looking for a fun, creative appetizer to serve up. The name “Pig Shots” comes from their shape: the sausage acts like a little “shot glass,” wrapped in bacon, and filled to the brim with cheesy goodness. Over time, this dish has taken on all kinds of delicious variations, with people adding everything from jalapeños to pineapple. But at its core, it’s all about the crispy bacon, smoky sausage, and cheesy filling.

Let’s talk ingredients: smoky sausage, bacon, and cheesy goodness

The ingredients for Pig Shots are simple, but each one plays a crucial role in making these little bites of heaven.

• Smoked sausage or kielbasa: This is the foundation of each Pig Shot, adding that savory, smoky flavor that pairs perfectly with bacon. You can use kielbasa or any smoked sausage you like. In a pinch, I’ve even used spicy andouille sausage for a little extra heat.
• Thick-cut bacon: The bacon wraps around the sausage, crisping up perfectly in the oven. Thick-cut works best because it holds its shape better during baking. You want that balance of crispy on the outside but still juicy and flavorful.
• Cream cheese: Cream cheese adds that luscious creaminess to the filling. Make sure it’s at room temperature so it’s easy to mix and pipe.
• Sour cream: This lightens the filling, giving it a smoother texture.
• Sharp cheddar cheese: Adds a punch of cheesy flavor and helps bind the filling together. Feel free to experiment with different cheeses here—pepper jack would be amazing for extra heat.
• Jalapeño: I love the little kick this adds, but if you’re not into spicy food, you can leave it out or use a milder pepper like a poblano.
• BBQ sauce, honey, and brown sugar: This glaze gives the Pig Shots their irresistible sweetness and helps caramelize the bacon for that perfect crispy finish.
• Slap Ya Mama seasoning: Adds a bit of spice and savory flavor. If you don’t have this seasoning on hand, any Cajun or Creole seasoning will work just fine.

The kitchen gear you’ll need (and what you can skip)

You don’t need a lot of fancy kitchen equipment to make these, which is part of their charm.

• Muffin pan or toothpicks: If you want to ensure the Pig Shots hold their shape, use a muffin pan. But toothpicks work just as well and add that fun, hands-on element when serving. I’ve used both methods and honestly, it’s just about what you have on hand.
• Mixing bowls: One for the filling and one for the BBQ glaze.
• Quart-sized plastic bag or piping bag: You’ll need this to pipe the cheese mixture onto the sausage. If you don’t have one, you can just spoon it on, but piping makes it easier and neater.

Step-by-step: How to make Pig Shots (and some tips I’ve learned)

1. Preheat the oven

Set your oven to 375°F and let it heat up while you prepare everything else.

2. Mix the glaze

In a small bowl, whisk together the BBQ sauce, honey, and brown sugar. This is going to add that perfect sweet and sticky glaze to your Pig Shots. Set it aside for later.

3. Wrap the sausage in bacon

Cut your bacon strips in half, then wrap each piece of sausage with a slice of bacon. You want the bacon to overlap just enough to hold the sausage snugly. Place each wrapped sausage into a muffin pan or secure it with a toothpick and place them on a baking sheet.

• Tip: Make sure the bacon isn’t too loose, or it might unravel during baking. If you’re using a baking sheet, line it with foil for easy cleanup.

4. Make the cheesy filling

In a medium bowl, mix the cream cheese, sour cream, diced jalapeño, cheddar cheese, and seasoning until well combined. Transfer this mixture to a quart-sized plastic bag (or piping bag) and snip off the corner.

5. Fill the Pig Shots

Pipe the cream cheese mixture into the sausage “shot glasses,” filling them generously. You want to make sure each one has a good amount of filling.

6. Top with jalapeño and brush with glaze

Add a sliced jalapeño to the top of each Pig Shot, then brush each one with the BBQ glaze you made earlier. This step is where the magic happens—the glaze will caramelize as the Pig Shots bake, giving them that delicious sweet and savory flavor.

7. Bake until crispy

Pop the Pig Shots in the oven and bake for 40-45 minutes, or until the bacon is nice and crispy. Keep an eye on them during the last 10 minutes to make sure they don’t overcook.

• Tip: If the bacon isn’t getting crispy enough, you can turn on the broiler for the last 2-3 minutes. Just be sure to watch them closely so they don’t burn!

8. Serve and enjoy!

Carefully remove the Pig Shots from the oven (they’ll be hot!), and let them cool for a few minutes before serving. These are best enjoyed warm, straight out of the oven.

Variations to try (because I love experimenting in the kitchen)

• Spicy Pig Shots: Swap out the regular smoked sausage for spicy andouille or chorizo, and use pepper jack cheese instead of cheddar for an extra kick.
• Sweet and savory: For a fun twist, try adding a small piece of pineapple on top before brushing with the BBQ glaze. The sweet pineapple with the smoky bacon is out of this world.
• Low-carb/Keto: You can skip the honey and brown sugar in the glaze and just use your favorite low-carb BBQ sauce. It still comes out delicious and keeps the carbs low.
• Vegetarian (yes, really!): If you want to make a meat-free version, try using plant-based sausage and bacon. The texture won’t be quite the same, but the flavors will still be fantastic.

How to serve Pig Shots like a pro

When it comes to presentation, Pig Shots are cute enough to stand on their own. You can serve them on a big platter with extra jalapeño slices scattered around for a pop of color. If you’re feeling fancy, sprinkle some chopped cilantro or green onions over the top. These pair perfectly with a tangy coleslaw or some crunchy pickles on the side.

Drink pairings (because you’ll want something to sip on)

For these sweet and smoky bites, I love pairing them with an ice-cold beer—something like a pale ale or a light lager would be perfect. If you’re more of a wine person, go for a chilled rosé or a zesty sauvignon blanc. And if you’re serving these at a party, a classic margarita would be an excellent match, especially with the jalapeño kick!

Storing and reheating (if there are any leftovers!)

If by some miracle you have leftovers, Pig Shots store well in the fridge for up to three days. Just pop them into an airtight container. To reheat, place them on a baking sheet and warm them in the oven at 350°F for about 10 minutes, or until they’re heated through. They can get a bit soggy in the microwave, so I wouldn’t recommend that route.

Scaling the recipe for a crowd

This recipe makes about 16 Pig Shots, but it’s super easy to scale up if you’re feeding a crowd. Just keep in mind that you might need to bake them in batches depending on your oven space. One thing I’ve learned when doubling the recipe is that you’ll definitely want extra glaze—it’s that good!

Troubleshooting common issues

• Bacon not crispy enough? You can crank up the broiler for a couple of minutes at the end to get it extra crispy.
• Filling oozing out? Make sure the cream cheese is mixed thoroughly with the other ingredients, and try not to overfill the Pig Shots.

Give these Pig Shots a try!

Whether you’re hosting a party or just want to make a fun snack for the family, Pig Shots are guaranteed to be a hit. They’re simple to make, packed with flavor, and oh-so-addictive. The best part? You can totally make them your own by experimenting with different ingredients and flavors. So, grab some bacon, fire up the oven, and get ready to watch these disappear off the plate faster than you can say “bacon-wrapped goodness!”

FAQ

1. Can I make Pig Shots ahead of time?
Yes! You can assemble them a few hours before baking and keep them in the fridge. Just wait to brush on the glaze until right before they go in the oven.

2. Can I freeze Pig Shots?
You can freeze them after they’ve been baked. Reheat them in the oven at 350°F for 10-15 minutes. They might lose a little crispiness, but they’ll still be delicious.

3. What’s a good substitute for Slap Ya Mama seasoning?
Any Cajun or Creole seasoning will work, or even just a little garlic powder and paprika if you want to keep it simple.

4. Can I make these without a muffin tin?
Absolutely! Just secure the bacon with a toothpick and bake them on a sheet pan.

5. How spicy are these?
The spice level depends on the jalapeños you use. You can control the heat by either leaving the seeds in for more spice or removing them for a milder flavor.

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