Smoked Pig Shots

These addictive bacon-wrapped sausage bites filled with jalapeño cream cheese make the perfect party appetizer. Brushed with sweet BBQ sauce and smoked until crispy, they’ll disappear fast at any gathering.

Why This Recipe Works

Combining smoky sausage, crispy bacon, and creamy filling creates an irresistible bite. The honey BBQ glaze balances the heat from the jalapeños, while smoking adds depth of flavor.

Ingredient Notes

Smoked sausage – Thick-cut pieces hold up better
Maple bacon – The sweetness complements the spice
Cream cheese mixture – Use full-fat for best results
BBQ sauce – Adds sticky sweetness and shine

Step-by-Step Directions

Mix honey BBQ glaze
Wrap sausage chunks in bacon
Fill with cream cheese mixture
Top with jalapeños and sauce
Smoke at 375°F for 60-75 minutes

Quick Tip: Prep the cream cheese filling while the smoker heats up.

Recipe FAQ

Can I make these ahead? Assemble up to 24 hours ahead, wrap well, smoke just before serving.

Too spicy? Replace jalapeños with mild peppers or bell peppers.

Smoked Pig Shots Recipe

Prep: 15 mins | Cook: 60-75 mins | Total: 1 hr 30 mins
Servings: 12 shots

Ingredients:

1 lb smoked sausage, cut into ¾” chunks
12 oz thick-cut maple bacon
4 oz cream cheese, softened
¼ cup sour cream
1 jalapeño, diced (plus slices for topping)
½ cup sharp cheddar cheese, shredded
½ tsp Cajun seasoning
½ cup BBQ sauce
⅛ cup honey
1½ tsp brown sugar

Instructions:

Heat smoker to 375°F
Mix BBQ sauce, honey, and brown sugar in bowl. Set aside.
Cut bacon strips in half. Wrap each sausage piece, secure with toothpick.
Beat cream cheese until fluffy. Mix in sour cream, diced jalapeño, cheddar, seasoning.
Transfer cheese mixture to piping bag or zip-top bag with corner snipped.
Pipe filling onto each wrapped sausage piece. Top with jalapeño slice.
Brush with BBQ mixture. Place directly on grill grates.
Smoke 60-75 mins until bacon crisps.