Baked Pig Shots (Bacon Wrapped Sausage)

This creative dish combines the savory flavors of sausage, cream cheese, and spices, all wrapped in crispy bacon and baked to perfection. Originating from the world of barbecue, Pig Shots are not only visually appealing but also packed with flavor, making them a standout addition to any party spread.

If you’re thinking these don’t look great, I have to agree. They don’t cook up with a hugely appealing exterior. But it’s what’s inside that counts, and let me tell you. They are GOOD.

Additional Helpful Tips

• Choose the Right Sausage: The type of sausage you use can greatly impact the flavor of your Pig Shots. Opt for a good quality smoked sausage that has a nice balance of spices.
• Experiment with Toppings: While the classic combination of cream cheese and sausage is delicious on its own, don’t hesitate to get creative with your toppings. Consider adding shredded cheese, jalapeños, or even a drizzle of barbecue sauce or hot sauce before baking.
• Bake or Air Fry: If you have an air fryer, you can pop these in there to cook them, rather than heating up your oven.

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Baked Pig Shots

With smoked sausage wrapped in bacon and a creamy cheese filling, these Baked Pig Shots make an excellent appetizer that cooks quickly in the oven, smoker, or air fryer.

4.80 from 5 votes

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Appetizers

Cuisine American

Servings 25 appetizers

Calories 54 kcal

Ingredients

  

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• 8 ounces cream cheese softened
• 1 can diced green chilies
• 4 ounces cheddar cheese shredded
• 1 tablespoon BBQ dry rub
• 1 package thick cut bacon
• 1 package Hickory Farms smoked sausage sliced into 1/2″ pieces
• Jalapeno slices optional
• Toothpicks

Instructions

 

• Preheat the oven to 350° F(175°C). Cover the baking sheet with tin foil or parchment paper and then add a baking rack on top.
• Combine the cream cheese, green chilis, cheddar cheese, and half the dry rub in a bowl. Stir to combine.
• Fill a gallon size Ziplock bag with the corner cut off or a piping bag with the cream cheese mixture.
• Cut each piece of bacon in half.
• Cut the smoked sausage into 1/2 inch pieces.
• Wrap a piece of bacon around a slice of smoked sausage to form a cup. Secure the bacon with a toothpick.
• Fill the inside of the cup with the cream cheese mixture, about 1 teaspoon per cup. Place the cups on the baking rack. Sprinkle with the remaining dry rub and top with jalapeno slices if desired.
• Bake for 45-55 minutes, until crispy.
• Let rest for 5 minutes before serving. The filling is extremely hot.

Notes

• The pig shots may need more or less cooking time depending on the thickness of the bacon.

Nutrition

Calories: 54kcalCarbohydrates: 1gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 60mgPotassium: 48mgFiber: 0.2gSugar: 1gVitamin A: 191IUVitamin C: 2mgCalcium: 48mgIron: 0.2mg

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