Description
Pig Shots
Introducing the ultimate meaty appetizer that combines the savory goodness of smoked sausage, thick-cut bacon, and a zesty cream cheese filling! Originally crafted as a unique alternative to the usual party snacks, these Pig Shots are perfect for tailgating, game nights, or any gathering. Wrapped with bacon and filled with a jalapeno-cheddar cream mixture, every bite is a burst of crispy, creamy, and smoky flavor that everyone will love!
1 lb smoked sausage, cut into chunks
12 oz thick-cut bacon
4 oz cream cheese
¼ cup sour cream
1 jalapeno, diced
½ cup sharp cheddar cheese
½ tsp Slap Ya Mama seasoning
¼ cup BBQ sauce
⅛ cup honey
1 ½ tsp brown sugar
Jalapeno slices
Directions:
1. Preheat oven to 375°F.
2. Wrap bacon around sausage chunks, secure, and place in a muffin tin.
3. Mix cream cheese, sour cream, cheddar, jalapeno, and seasoning.
4. Pipe mixture into bacon-wrapped sausages.
5. Top with jalapeno slice and honey BBQ mixture.
6. Bake for 40-45 minutes or until crispy.
Prep Time: 30 mins
Kcal: 212
Step-by-Step Guide
Follow these detailed instructions for perfect Pig Shots every time.
- Prep the Components: Preheat your oven to 375°F (190°C). Cut the smoked sausage into 1-inch thick chunks. Slice the thick-cut bacon strips in half, crosswise.
- Form the “Cups”: Wrap a half-slice of bacon around the outside of each sausage chunk, forming a cup-like shape with the sausage as the base. Secure the bacon seam with a toothpick. Place each one upright in the wells of a standard muffin tin.
- Make the Filling: In a medium bowl, combine the softened cream cheese, sour cream, diced jalapeno, shredded sharp cheddar, and Slap Ya Mama seasoning. Mix until fully incorporated and smooth. Transfer the mixture to a piping bag or a sturdy zip-top bag with a corner snipped off.
- Fill and Glaze: Pipe the cream cheese filling into the center of each bacon-wrapped sausage cup. In a small bowl, whisk together the BBQ sauce, honey, and brown sugar. Spoon a small amount of this glaze over each Pig Shot, then top with a thin jalapeno slice.
- Bake to Perfection: Bake in the preheated oven for 40-45 minutes. The Pig Shots are done when the bacon is crispy and browned, and the filling is hot and slightly puffed.
Serving Suggestions
Serve these appetizers hot, straight from the oven. They pair wonderfully with a cool, creamy dipping sauce like ranch or blue cheese dressing to balance the heat. Arrange them on a platter with other game-day favorites like wings and nachos. For a complete spread, offer crisp vegetable sticks and plenty of cold beverages.
How-to Summary
Create bacon-wrapped sausage cups in a muffin tin. Fill with a spicy jalapeno-cheddar cream cheese mixture. Top with a sweet honey-BBQ glaze and a jalapeno slice. Bake at 375°F for 40-45 minutes until crispy and golden.
Frequently Asked Questions
Can I make Pig Shots ahead of time? Yes, you can assemble them up to a day in advance. Cover the muffin tin tightly with plastic wrap and refrigerate. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of Slap Ya Mama seasoning? Any all-purpose Cajun or Creole seasoning blend is a fine substitute. You can also use a simple mix of garlic powder, onion powder, paprika, salt, and black pepper.
How do I prevent the bacon from getting soggy? Ensure you are using thick-cut bacon, as it holds its shape better. Placing the Pig Shots on a wire rack set inside the baking sheet can also promote air circulation for crispier bacon on all sides.
Can I cook these on a grill or smoker? Absolutely. Cook them over indirect heat at around 375°F. The cooking time may vary, so watch for the bacon to crisp up, which could take 45-60 minutes.
How should I store leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven to restore crispiness.
Common Mistakes to Avoid
- Using Thin Bacon: Thin bacon will overcook and shrivel before the sausage is heated through, failing to form a proper cup.
- Overfilling the Cups: Filling the cream cheese mixture to the brim can cause it to overflow and burn during baking. Fill only ¾ of the way.
- Skipping the Toothpick: Not securing the bacon seam will cause it to unravel in the oven, losing the signature “shot glass” shape.
- Undermixing the Filling: If the cream cheese is too cold, the filling will be lumpy. Ensure it is fully softened for a smooth, pipeable consistency.
Conclusion
Pig Shots are a guaranteed crowd-pleaser, masterfully combining smoky, spicy, creamy, and sweet flavors in one irresistible bite. While they require a bit of assembly, the straightforward process yields impressive results. By following this enhanced guide and avoiding common pitfalls, you can create the ultimate meaty appetizer that will be the star of any gathering. Give this recipe a try for your next party and watch them disappear!