Pig Shots Oven Baked Recipe

Sometimes you just need a snack that makes everyone’s eyes light up when you serve it. Enter Pig Shots, the perfect bite-sized smoky, cheesy, spicy appetizer that’s sure to impress your crowd. Whether you’re planning a game day snack spread, hosting a backyard BBQ, or just indulging in some weekend cooking fun, these little flavor-packed bites are always a winner. Plus, they’re ridiculously easy to make—no need to babysit the grill or smoker because these are baked right in the oven. Let’s dive into what makes this recipe so irresistible and how to whip them up in your kitchen with minimal fuss.

this RECIPE

A Fun Twist on BBQ Flavors

You might be wondering, “What on earth is a Pig Shot?” Picture this: a juicy chunk of sausage wrapped in bacon, filled with a creamy, cheesy jalapeño mixture, and then brushed with a sweet and tangy honey BBQ glaze before being baked to crispy perfection. Yep, they’re as good as they sound. The blend of textures—the crisp bacon, tender sausage, and creamy filling—makes every bite an explosion of flavor.

I first discovered Pig Shots at a friend’s BBQ, where they were devoured in minutes. There was something about the smoky sausage paired with the spice of jalapeño and the sweet BBQ glaze that hooked me. When I got home, I had to recreate them in my oven since I didn’t own a smoker. After a few tweaks (and many taste tests), this version was born, and it’s been a hit at every gathering since.

A Little Story About My First Pig Shots Adventure

The first time I attempted to make Pig Shots, I underestimated just how fast these little guys would disappear. I was prepping for a small family gathering, and I thought a dozen would be more than enough. Oh, how wrong I was. I remember pulling the tray out of the oven, the house filling with the smell of smoky bacon and caramelized BBQ sauce, and thinking, “Yeah, this is going to be good.” They barely hit the table before everyone was grabbing one (or two). By the time I went to grab one for myself, they were gone. Lesson learned: Always make more than you think you need!

The next time, I doubled the batch and finally got my share. And let me tell you—sinking your teeth into the crisp bacon and savory sausage, only to hit that creamy, spicy cheese filling—is a moment of pure food joy. Trust me, you’ll want to make extra!

A Quick Dive into Pig Shots’ Origin

While Pig Shots have become a popular dish among BBQ enthusiasts, they don’t have a long, storied history. These delicious bites are a relatively new creation in the world of backyard grilling and smoking, often credited to BBQ competitions where pitmasters push the envelope with creative appetizers. Traditionally, they’re smoked, but baking them in the oven is a great alternative for home cooks without a smoker. The core elements—sausage, bacon, and cheese—are classic BBQ ingredients, and over time, various versions of Pig Shots have popped up, with different fillings and glazes to suit personal tastes.

Let’s Talk Ingredients: The Good, The Better, and The “Oops, I’m Out of That!”

• Smoked sausage or kielbasa: The base of your Pig Shots, giving that smoky, meaty goodness. If you’re out of smoked sausage, don’t worry—any thick sausage will do. I’ve used kielbasa and even spicy andouille with great results.
• Thick-cut bacon: You’ll want the thicker slices to hold everything together and get nice and crispy. Thin bacon works too, but it’s trickier to wrap tightly.
• Cream cheese: This forms the creamy base of the filling. Make sure it’s at room temperature for easier mixing. If you don’t have cream cheese, you can substitute it with ricotta or even a spreadable goat cheese for a different flavor profile.
• Sharp cheddar cheese: Adds that gooey, cheesy element we all love. A good substitute would be Monterey Jack or Colby if you’re running low on cheddar.
• Jalapeño: The jalapeño gives just enough heat to balance the richness of the cheese and sausage. If you’re not a fan of spice, you can swap it with diced green bell pepper.
• BBQ sauce, honey, and brown sugar: These three create that sticky, sweet glaze that caramelizes during baking. Choose your favorite BBQ sauce, and feel free to adjust the sweetness to your taste. Want more heat? Add a splash of hot sauce or a sprinkle of cayenne.
• Slap Ya Mama seasoning: This Cajun seasoning blend brings a little extra kick. If you don’t have it, you can mix up some paprika, garlic powder, and cayenne for a quick substitute.

Kitchen Gear You’ll Need

To make these oven-baked Pig Shots, you don’t need a ton of fancy equipment. But there are a couple of key tools that make the process easier:

• Muffin pan: This helps hold the bacon-wrapped sausages upright while they bake, keeping everything contained. If you don’t have a muffin pan, you can secure the bacon with toothpicks and place the shots on a regular baking sheet.
• Piping bag (or zip-top bag): You’ll use this to pipe the cheese filling onto each Pig Shot. I usually just snip the corner off a plastic bag when I’m in a pinch!
• Baking sheet: If you’re going the toothpick route, a baking sheet lined with foil or parchment paper will do the job and make cleanup easier.

Step-by-Step: My Foolproof Method (and a Few Hard-Learned Lessons)

1. Preheat the oven to 375°F. While the oven’s warming up, gather all your ingredients and set up your station. Trust me, it makes the assembly process much smoother.
2. Prepare the honey BBQ glaze: In a small bowl, mix the BBQ sauce, honey, and brown sugar until smooth. Set it aside for later.
3. Wrap the sausage in bacon: Cut your thick-cut bacon strips in half, then wrap each chunk of sausage with a bacon strip. If you’re using a muffin pan, place the sausage pieces into the cups. Otherwise, use toothpicks to secure the bacon and place the Pig Shots on a baking sheet. This is where I learned the importance of tight wrapping—loose bacon will unravel during baking (and nobody wants that).
4. Make the cheese filling: In a medium bowl, mix together the cream cheese, sour cream, cheddar, diced jalapeño, and seasoning until well combined. Transfer the mixture into a zip-top bag, snip off a corner, and pipe a generous amount onto the top of each sausage. The filling should mound up slightly but not spill over.
5. Top with jalapeño slices and glaze: Pop a thin jalapeño slice on top of each Pig Shot, then brush them all generously with the honey BBQ mixture. This glaze will caramelize and add a sticky sweetness.
6. Bake for 40-45 minutes: Place the tray in the oven and bake until the bacon is crispy and the cheese filling is golden. Keep an eye on them after 40 minutes—oven temps can vary, and you don’t want to burn your bacon.
7. Enjoy! Let them cool for a few minutes (the filling will be piping hot!), then carefully remove them from the muffin pan or baking sheet and serve.

Variations and Adaptations

While the classic Pig Shot recipe is hard to beat, there’s always room for fun twists:

• Spicy kick: Swap the cheddar for pepper jack cheese and add a dash of hot sauce to the filling if you like things spicy.
• Vegetarian version: Try using plant-based sausage and vegan bacon for a meat-free option, and substitute the cream cheese and cheddar with dairy-free alternatives.
• Lower carb: Skip the honey and brown sugar in the glaze for a low-carb version. A sprinkle of smoked paprika in the filling adds flavor without the carbs.
• Regional twist: Try a Korean BBQ sauce for the glaze and add some kimchi to the filling for an Asian-inspired variation.

Serving Ideas to Impress Your Guests

For a dinner party or game day spread, I love to serve these Pig Shots on a wooden cutting board with some fresh herbs sprinkled around for color. You can garnish with extra jalapeño slices or chopped green onions for a pop of freshness. Pair these with a side of tangy coleslaw or baked beans for a true BBQ vibe, or serve them alongside crispy potato wedges.

Drink Pairings: What to Sip While You Snack

These bold, smoky Pig Shots pair perfectly with an ice-cold beer. I’d recommend a light lager to balance out the richness, but if you’re into craft beers, a citrusy IPA would also work well. Not a beer drinker? A glass of chilled white wine like Sauvignon Blanc or a crisp sparkling water with lime is just as refreshing.

Storage and Reheating Tips

If you manage to have leftovers (a rare occurrence in my house!), you can store the Pig Shots in an airtight container in the fridge for up to three days. To reheat, pop them back into a 350°F oven for about 10 minutes to crisp the bacon up again. Microwaving works in a pinch, but the bacon won’t stay as crispy.

Scaling the Recipe

This recipe makes about 12-16 Pig Shots, but you can easily double or triple it for larger crowds. If you’re making a big batch, just be sure to bake them in separate batches or on multiple trays so they cook evenly.

FAQs

1. Can I make these ahead of time?
Yes! Assemble the Pig Shots the night before, cover them tightly, and store them in the fridge. Add the glaze and bake right before serving.

2. Can I freeze Pig Shots?
Yes, but it’s best to freeze them after baking. Reheat them in the oven to maintain crispness.

3. What can I substitute for the sausage?
You can use any flavorful sausage you like—bratwurst, chorizo, or even veggie sausage for a vegetarian twist.

4. Are these too spicy for kids?
You can control the heat by using mild cheddar and omitting the jalapeño. They’ll still be delicious without the extra spice!

5. What can I serve with Pig Shots?
They’re great with BBQ classics like coleslaw, cornbread, or baked beans. For something lighter, try a simple green salad.

Now that you know how to make Pig Shots, it’s time to gather your ingredients, preheat that oven, and get cooking! Trust me, once you’ve tasted these smoky, cheesy bites, you’ll be adding them to every party menu from here on out.

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