Ingredients
Before we start, gather these simple ingredients that come together to create a symphony of flavors:
- 12 slices of thick-cut bacon
- 8 ounces of cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced jalapeños (adjust for heat preference)
- 1/4 cup chopped green onions
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra kick)
- 12 thick sausage slices (about 1/2 inch thick)
Feel free to substitute the jalapeños with bell peppers for a milder version, or add a sprinkle of your favorite barbecue rub for an extra flavor boost.
Instructions
Ready to get cooking? Follow these steps for Smoked Pig Shots that are sure to impress:
- Preheat your smoker to 250°F, or if using an oven, preheat to 375°F.
- In a medium bowl, mix the softened cream cheese, shredded cheddar, diced jalapeños, and chopped green onions until well combined.
- In a separate bowl, combine the brown sugar, smoked paprika, garlic powder, black pepper, and cayenne pepper, if using.
- Cut each bacon slice in half, then wrap around the base of each sausage slice to form a “shot glass.” Secure with a toothpick.
- Spoon the cream cheese mixture into the center of each bacon-wrapped sausage.
- Sprinkle the brown sugar mixture over the top of each filled shot.
- Place the pig shots on the smoker or a baking sheet lined with parchment paper.
- Smoke for about 1.5 to 2 hours or bake for 25-30 minutes in the oven, until the bacon is crispy and the filling is bubbly.
My grandmother always taught me that the secret to great food is patience. Letting these bites smoke slowly adds a depth of flavor that’s well worth the wait!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International