SMOKED PIG SHOTS
Smoked Pig Shots are the ultimate party appetiser! These bacon-wrapped sausage cups filled with a cheesy, spicy cream cheese mixture are smoky, rich, and irresistible—perfect for game days, BBQs, and holiday feasts.
Ingredients
- 1 14 oz package kielbasa sausage, cut into ½-inch rounds
- 10 –12 slices thick-cut bacon halved
- 8 oz cream cheese softened
- ½ cup shredded cheddar cheese
- 1 tablespoon BBQ seasoning plus extra for garnish
- 1 –2 tablespoons chopped jalapeños optional
- 1 tablespoon maple syrup or honey optional, for a sweet finish
- Toothpicks for securing
Instructions
Assemble the Pig Shots:
- Wrap a half-slice of bacon around each sausage slice to form a small cup. Secure with a toothpick.
Mix the Filling:
- In a bowl, combine cream cheese, cheddar, BBQ seasoning, and jalapeños if using. Mix until smooth.
Fill the Cups:
- Spoon or pipe the cheese mixture into each bacon-wrapped sausage.
Smoke the Pig Shots:
- Preheat your smoker to 275°F (135°C). Place pig shots upright on a wire rack or grill-safe tray. Smoke for about 60 minutes or until the bacon is crispy.
Finish and Serve:
- Drizzle lightly with maple syrup or sprinkle more BBQ seasoning before serving, if desired.
Notes
Make Ahead:
Assemble pig shots a few hours ahead and refrigerate until ready to smoke. Flavor Variations:
Swap cheddar for pepper jack or add a dash of hot sauce for extra kick. Serving Suggestions:
Serve with toothpicks on a platter with dipping sauces like BBQ or ranch. Storage Tips:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer.
Assemble pig shots a few hours ahead and refrigerate until ready to smoke. Flavor Variations:
Swap cheddar for pepper jack or add a dash of hot sauce for extra kick. Serving Suggestions:
Serve with toothpicks on a platter with dipping sauces like BBQ or ranch. Storage Tips:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer.