Pig shots are delightful bites of sausage wrapped in thick-cut bacon and piped with the delicious cream cheese filling of your choice then grilled or smoked to heavenly perfection.
Why this works
- Super tasty - pig shots are a delicious appetizer and while it's a little trickier than BBQ pulled pork nachos to pull together it's totally worth it.
- Different - while this is along the lines of jalapeno poppers it's different enough that you could serve them both at the same time. Or you could try out some Smoked Shotgun Shells.
- Versatile - you can flavor your cream cheese filling for pig shots how you want to like my Blackstone Tortilla Pizzas. I used a Hawaiian-style cream cheese dip to fill mine.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card where you will find the exact measurements.
- Bacon - this should be thick-cut bacon so the pig shot will be sturdy enough to hold its contents without falling over. Regular or thin bacon won't give the pig shot enough structure.
- Sausage - I recommend smoked sausage for this recipe.
- Teryaki sauce - this is optional you can use it or lose it.
How to make this
In a medium-size bowl combine the softened cream cheese, garlic powder, pepper, smoked paprika, nutmeg, sliced green onions, chopped pineapple, and BBQ rub. Stir until everything is smooth and combined together.
Spoon the filling into a large plastic sealable bag. We are going to create a makeshift piping bag by cutting the corner off to fill the pig shots easier.
Cut the sausages into roughly½-inch slices. They need to be thick enough to form a sturdy base.
Cut your bacon in half. Wrap a slice around the base of the sausage and then secure with a toothpick. Set on a baking sheet, and repeat until all the pieces are done. Using your "piping" bag fill the inside of each bacon-wrapped sausage until full to the top.
Grilling instructions - preheat to 375 to 400 degrees. These will cook on indirect heat, so turn off all but the last one or two burners depending on how big your grill is.
Cook until the bacon is done to your liking which should take about 45 minutes to one hour. Place the pig shots on the side of the smoker without any burners on. If desired brush with teriyaki sauce in the last few minutes of cooking.
Smoking instructions - preheat the smoker to 225 degrees, and place the pig shots inside the smoker for about 45 minutes to one hour or until bacon is cooked. If desired brush with teriyaki sauce in the last few minutes of cooking.
Use crushed pineapple or pineapple that has been chopped into small pieces for this recipe. When assembling I found it easier to lay the bacon on the cutting board, and then place the sausage on the bottom of the piece to roll.
When cooking it is easier if you use a cooling rack that way you can put them all on and take them all off at the same time.
You can change up the flavor profile by swapping out the green onions and pineapple for other things. Jalapenos, pickled red onions, shredded cheese, or plain your choice.
Generally, it is taken from the meat at the top of the pig shoulder.
Pig shots are perfect to serve with ribs or pulled pork. Or you could serve these on their own with some baked beans.
Storage & Reheating
Store up to one week in an airtight container. Reheat in microwave.
More appetizer recipes
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- 1 pound thick-cut bacon
- 1 pound smoked sausage
- 1 8-ounce package cream cheese softened at room temperature
- ½ cup pineapple crushed or chopped
- 2 green onions sliced
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- ⅛ teaspoon nutmeg
- ¼ teaspoon BBQ rub
- 2 tablespoons teriyaki sauce optional
- In a medium bowl combine the softened cream cheese, chopped pineapple, sliced green onion, garlic powder, pepper, smoked paprika, nutmeg, and BBQ rub. Stir together until smooth and combined.
- Spoon cream cheese mixture into a large sealable plastic bag. We will create a piping bag to fill the pig shots by cutting a corner off the bag.
- Cut the package of bacon in half. Slice the sausage into roughly ½-inch pieces.
- Roll each piece of sausage in a half-slice of bacon then secure with a toothpick.
- Arrange on a baking sheet and pipe the cream cheese filling into each pig shot.
- Preheat to 375 to 400 degrees. These will cook on indirect heat, so turn off all but the last one or two burners depending on how big your grill is.
- Cook until the bacon is done to your liking which should take about 45 minutes to one hour. Place the pig shots on the side of the smoker without any burners on. If desired brush with teriyaki sauce in the last few minutes of cooking.
- Preheat the smoker to 225 degrees, and place the pig shots inside the smoker for about 45 minutes to one hour or until bacon is cooked. If desired brush with teriyaki sauce in the last few minutes of cooking.
- Serve immediately or store in an airtight container for up to one week. Reheat in microwave.
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