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Juicy Smoked Pig Shots

Delicious bite-sized delights made with crispy bacon, savory sausage, and rich cream cheese filling, topped with a sweet BBQ glaze.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 24 pieces
Course: Appetizer, Snack
Cuisine: American, BBQ
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pig Shots
  • 1 lb smoked sausage (cut into 1/2 inch rounds) Look for a high-quality smoked sausage like Andouille.
  • 14 oz center-cut bacon Thick-cut bacon yields the ultimate crispiness.
  • 4 oz cream cheese Ensure cream cheese is at room temperature for easier mixing.
  • 1/4 cup sour cream
  • 1 pc jalapeño (diced) For a kick of spice.
  • 1/2 cup cheddar cheese A good sharp cheddar works best.
  • 1/2 tsp seasoning Like Cajun or BBQ rub.
  • 1/4 tsp garlic powder
  • 1/2 cup BBQ sauce Sweet Baby Ray’s is recommended for a sticky sweetness.
  • 2 tbsp honey Choose local honey for a rich flavor.
  • 2 tsp brown sugar
  • Jalapeno slices (for garnish) Cut into thin 1/8-inch rings.

Method
 

Preparation
  1. In a mixing bowl, beat the softened cream cheese until light and fluffy, about 2 minutes. Add the sour cream, diced jalapeño, cheddar cheese, garlic powder, and seasoning; fold everything together until well combined. Transfer this creamy goodness into a piping bag.
  2. Cut the smoked sausage into 1/2 inch rounds and slice each bacon strip in half lengthwise.
Assembly
  1. Wrap each sausage round with a half-strip of bacon and secure it with a toothpick. Arrange them on a smoker-safe tray.
  2. Pipe a generous amount of the cream cheese filling onto each sausage round, then top with a jalapeño ring.
  3. In a bowl, whisk together the BBQ sauce, honey, and brown sugar. Brush each filled sausage round generously with the glaze.
Cooking
  1. Preheat your smoker to a steady 375°F (190°C).
  2. Place the filled sausage rounds directly on the smoker grate and smoke for 60 to 75 minutes, checking for doneness. The bacon should be crispy and the cheese filling heated through.
  3. Allow the Juicy Smoked Pig Shots to cool for 2-3 minutes before serving.

Notes

Avoid overcrowding the smoker; each shot needs room to breathe. For storage, cooked pig shots can be kept in an airtight container in the fridge for up to 4 days.