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Smoked Pig Shots have their roots deeply embedded in the BBQ culture of the southern United States. This unique dish is believed to have originated from backyard pitmasters experimenting with different flavors and ingredients, ultimately leading to the creation of bite-sized snacks that are both flavorful and visually appealing. The name “Pig Shots” is a playful nod to the primary ingredient - pork - which is transformed into these delightful morsels. Over the years, the popularity of Pig Shots has surged, particularly in BBQ communities where creativity knows no bounds. Variations abound, with many cooks putting their own spin on the classic recipe, adding different cheeses, spices, or even barbecue sauces to personalize their creation.

Smoked Pig Shots

Discover the irresistible delight of Smoked Pig Shots, the perfect appetizer that combines savory breakfast sausage, rich cream cheese, and crispy bacon for a flavor explosion in every bite. This recipe, rooted in Southern BBQ culture, is ideal for game day or backyard barbecues. Our guide covers everything from selecting ingredients to smoking techniques that ensure your Pig Shots are both delicious and memorable. Get ready to impress your guests with this unique culinary treat!
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Ingredients
  

1 pound of breakfast sausage

12 slices of bacon

12 jalapeño slices (fresh or pickled)

1 cup cream cheese, softened

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon smoked paprika

1 teaspoon black pepper

1/2 cup shredded cheddar cheese

1/4 cup barbecue sauce

Toothpicks or skewers for securing

Instructions
 

Preheat the Smoker: Start by preheating your smoker to 250°F (120°C). Choose your favorite wood for smoking, such as cherry or hickory.

    Prepare the Sausage: In a mixing bowl, combine the breakfast sausage, garlic powder, onion powder, smoked paprika, and black pepper. Mix thoroughly until well combined.

      Form the Shots: Take a muffin tin and spray it lightly with non-stick spray. Line the edges of each muffin cup with an overlapping slice of bacon, creating a cup shape. Make sure the bacon overlaps enough to hold the filling.

        Fill with Sausage Mixture: Spoon the sausage mixture into each bacon-lined cup, pressing it down gently. Use about 1-2 tablespoons of the mixture per shot.

          Add Filling: In a separate bowl, mix the softened cream cheese with the shredded cheddar cheese. Spoon about one teaspoon of the cream cheese mixture onto the top of each sausage layer.

            Top with Jalapeño: Place a slice of jalapeño on top of the cream cheese in each cup.

              Secure it All: Wrap a slice of bacon around the edge to secure everything (if needed, use toothpicks to keep it in place).

                Smoke the Pig Shots: Carefully place the muffin tin in the preheated smoker. Close the lid and let the pig shots smoke for about 1.5 to 2 hours, until the bacon is crispy and the sausages are cooked through.

                  Glaze and Finish: During the last 15 minutes of cooking, brush your favorite barbecue sauce on top of each shot for a flavorful glaze.

                    Serve: Remove the pig shots from the smoker and let them cool slightly before serving. Enjoy them warm as a delicious appetizer or party snack!

                      Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 12 shots