Name: Spicy Beef Shots - Irresistible Appetizer Delight
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Approximately 24-30 appetizer servings
Ingredients: 1 pound smoked beef sausage or kielbasa sausage, cut into ¾ inch chunks; 12 ounces thick-cut beef bacon; 4 ounces cream cheese, softened to room temperature; ¼ cup sour cream; 1 jalapeno, stem and seeds removed, finely diced; ½ cup sharp cheddar cheese, shredded; ½ teaspoon Slap Ya Mama seasoning (or your favorite Cajun/Creole blend); ¼ cup BBQ sauce (your preferred brand); ⅛ cup honey; 1 ½ teaspoons brown sugar; Jalapeno slices, for garnish

Pig Shots are more than just a dish; they are a revelation for your taste buds! If you’re searching for that perfect, crowd-pleasing appetizer that sparks joy and demands seconds (and thirds!), then you’ve landed in the right place. There’s something undeniably magical about the combination of smoky beef bacon, savory sausage, and creamy cheese, all wrapped up into one irresistible bite. People absolutely adore Pig Shots because they deliver an explosion of flavor and texture that’s simply unmatched. What makes these little parcels so special is their sheer adaptability and the incredible depth of taste they offer without being overly complicated to make. Whether you’re a seasoned grill master or just looking for a fun weekend project, these Pig Shots are guaranteed to become a firm favorite in your recipe repertoire.

Table of Contents

Ingredients:

1 pound smoked sausage or kielbasa sausage, cut into ¾ inch chunks
12 ounces thick-cut beef beef bacon
4 ounces cream cheese, softened to room temperature
¼ cup sour cream
1 jalapeno, stem and seeds removed, finely diced
½ cup sharp cheddar cheese, shredded
½ teaspoon Slap Ya Mama seasoning (or your favorite Cajun/Creole blend)
¼ cup BBQ sauce (your preferred brand)
⅛ cup honey
1 ½ teaspoons brown sugar
Jalapeno slices, for garnish

Preparing the Pig Shots

This is where the magic starts! We’re going to build the flavor profile for our delicious Pig Shots. First, let’s get our sausage ready. Take your smoked sausage or kielbasa and cut it into nice, bite-sized chunks, about ¾ inch thick. These will be the hearty base of our Pig Shots.

Next, we tacklebeef baconbacon. For the best results and that classic Pig Shot look, you’ll want to wrap each sausage chunk with a piece of thickbeef baconbeef bacon. Think of itbeef bacon a little bacon blanket for each sausage piece. This is a crucial step for flavor beef baconexture, as the bacon will render down during cooking, basting the sausage and creating irresistible crispy ebeef bacon You can secure the bacon with a toothpick if you find it’s not staying put, but ofbeef baconthe natural cling of the bacon is enough.

Now, let’s make that creamy, dreamy filling that takes our Pig Shots to the next level. In a medium bowl, combine your softened cream cheese and sour cream. Make sure the cream cheese is truly at room temperature; this will make it much easier to mix smoothly without lumps. Add the finely diced jalapeno to this mixture. Remember, we’ve removed the seeds and membranes, but if you like things really spicy, you can leave a few seeds in or even add a bit more jalapeno. Stir in the shredded sharp cheddar cheese and that fantastic Slap Ya Mama seasoning. This blend of spices will add a wonderful kick and depth of flavor. Mix everything together until it’s well combined and forms a cohesive, creamy mixture. This filling is what will nestle perfectly into the center of our Pig Shots.

Assembling the Pig Shots

With our components prepped, it’s timebeef baconassembly. Carefully take each bacon-wrapped sausage chunk and make a small indentation or hollow in the center of the sausage, being careful not to go all the way through. This little cavity is where our seasoned cream cheese mixture will go. Use a small spoon or even a piping bag if you have one (for extra neatness) to fill each sausage indentation with a generous dollop of the cream cheese mixture. Don’t be shy; we want a good amount of that cheesy, spicy goodness in every bite. Gently press the filling in so it stays put.

Glazing and Smoking/Baking the Pig Shots

Now for the finishing touches that will create that irresistible sweet and smoky glaze. In a small bowl, whisk together the BBQ sauce, honey, and brown sugar. This sweet and tangy glaze will caramelize beautifully as it cooks, adding a wonderful depth of flavor to the Pig Shots.

At this point, you have a couple of options for cooking your Pig Shots, depending on your equipment and preference.

Option 1: Smoking
If you have a smoker, this is the ultimate way to achieve that authentic, smoky flavor. Preheat your smoker to 225°F (107°C). Arrange the assembled Pig Shots on a baking sheet or directly on the smoker racks, ensuring they aren’t touching. Smoke for appbeef baconately 1.5 to 2 hours, or until the bacon is rendered and crispy, and the sausage is cooked through. During the last 30 minutes of smoking, brush the Pig Shots generously with the prepared BBQ glaze. You can reapply the glaze once or twice more to build up a beautiful, sticky coating.

Option 2: Baking (Oven)
If smoking isn’t an option, you can achieve fantastic results in your oven. Preheat your oven to 375°F (190°C). Arrange the assembled Pig Shots on a baking sheet lined with parchment paper or foil for easier cbeef baconp. Bake for 20-25 minutes, or until the bacon is starting to crisp up. Remove from the oven and generously brush the Pig Shots with the prepared BBQ glaze. Return tobeef baconoven for another 10-15 minutes, or until the bacon is fully rendered and crispy, and the glaze is bubbly and slightly caramelized. Keep an eye on them to prevent the glaze from burning.

No matter whbeef baconooking method you choose, the goal is to have the bacon cooked to a desirable crispness and the cream cheese filling melted and slightly gooey, all coated in that luscious, sweet BBQ glaze.

Serving the Pig Shots

Once your Pig Shots are perfectly cooked and glazed, carefully remove them from the smoker or oven. Allow them to cool for a few minutes before handling, as the filling will be very hot. Arrange them on a serving platter. For an extra touch of flavor and visual appeal, top each Pig Shot with a fresh jalapeno slice. These offer a little pop of freshness and a hint of heat that complements the rich, savory, and sweet elements. Serve them warm, and watch them disappear!

Conclusion:

There you have it! A comprehensive guide to creating delicious and crowd-pleasing Pig Shots. We’ve walked through each step, from preparing your beef bacon to perfectly stuffing and wrapping those flavorful bites. The satisfaction of pulling these out of the smoker or oven, golden brown and irresistible, is truly something special. Remember, the beauty of Pig Shots lies not just in their taste but also in their versatility. They’re the perfect appetizer for game days, backyard barbecues, or any gathering where you want to impress your guests with minimal fuss and maximum flavor. Don’t be afraid to experiment with the fillings – get creative! I encourage you to try this recipe and make it your own. Happy cooking!

Frequently Asked Questions about Pig Shots:

Can I make Pig Shots ahead of time?

Yes, you absolutely can! You can prepare the stuffing and wrapbeef baconbacon around your chosen protein (like cocktail sausages or jalapeños) a day in advance. Store them, uncovered, on a baking sheet in the refrigerator. This abeef bacon the bacon to dry out slightly, which helps it crisp up better during cooking. When you’re ready to cook, follow the recipe instructions as usual, you might just need to add a few extra minutes to the cooking time.

What other fillings work well in Pig Shots?

The possibilities are nearly endless! Beyond the classic cream cheese and jalapeño, consider using shredded cheese blends, pulled beef, brisket, small chunks of cooked chicken, or even seasoned ground sausage. For a sweeter twist, try a dollop of BBQ sauce or a spoonful of caramelized onions. Just ensure your filling isn’t too wet, as this cbeef baconevent the bacon from crisping properly.