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Juicy Smoked Pig Shots

Juicy Smoked Pig Shots are bite-sized bundles of flavor with layers of smoky bacon and a creamy, spicy filling, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 15 pieces
Course: Appetizer, Snack
Cuisine: American, Barbecue
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb sausage (cut into 1/2 inch rounds) Use a quality smoked sausage brand for enhanced flavor.
  • 14 oz bacon (center-cut) Applewood smoked bacon is recommended for better flavor.
  • 4 oz cream cheese (softened) Full-fat is best for a creamy texture.
  • 1/4 cup sour cream
  • 1 jalapeño (diced) Adjust based on your heat preference.
  • 1/2 cup cheddar (shredded) Sharp cheddar brings an extra kick.
  • 1/2 tsp seasoning BBQ spice blend or your own creation.
  • 1/4 tsp garlic powder
  • 1/2 cup BBQ sauce Homemade or store-bought.
  • 2 tbsp honey For a touch of sweetness.
  • 2 tsp brown sugar
  • as needed jalapeño slices for topping

Method
 

Preparation
  1. In a mixing bowl, beat the softened cream cheese until it's light and fluffy. Mix in the sour cream, diced jalapeño, shredded cheddar, garlic powder, and your selected seasoning. Transfer this mixture into a piping bag.
  2. Cut the sausage into 1/2 inch rounds and slice the bacon strips in half. Wrap each sausage round with a half-strip of bacon and secure with a toothpick.
  3. Pipe the cream cheese filling generously onto the top of each sausage round. Add a ring of jalapeño on top for presentation.
  4. In a bowl, whisk together BBQ sauce, honey, and brown sugar to create a glaze.
  5. Preheat your smoker to 375°F.
Cooking
  1. Place the filled sausage rounds on the smoker grate, brush with the glaze, and smoke for 60 to 75 minutes until the bacon is crispy and the filling is heated through.
  2. Let the pig shots cool for about 2-3 minutes before serving.

Notes

Use quality ingredients for the best flavor. You can prep the pig shots ahead of time and store them in the fridge before smoking. Leftovers can be stored in an airtight container in the fridge for up to 3 days.