I crafted bite-sized Pig Shots where smoky sausage and crispy bacon encase a spicy, velvety cream cheese core that explodes with flavor.

Jump to Recipe

I am obsessed with Pig Shots because they are pure, unapologetic snack chaos. I love the snap and flavor of smoked sausage wrapped in bacon, the way every bite bursts with smoky meat and crisp salt.

Cream cheese sneaks in with that tang and silk that somehow makes bacon feel decadent instead of greasy. But the best part is the contrast: crunchy, creamy, spicy whisper of heat, all packed into a poppable bite.

I bring them to parties to shut down debate about appetizers. People fight over the last one.

I do not share. Worth every glorious guilty bite, honestly.

Ingredients

Print Recipe (No Advertisments)

Smoked sausage gives meaty, salty bites and party protein.
Cream cheese brings creamy richness and tames the spice.
Sharp cheddar adds tang and gooey melt.
Thin bacon crisps up for addictive crunch.
Basically green onions add freshness and a mild bite.
Hot sauce kicks it; add what you’ll handle.
Garlic powder gives quiet savory depth.
Smoked paprika lends smoky warmth; regular works too.
Freshly ground pepper gives bright heat and little pops.
Plus a pinch of salt if it’s needed.
Toothpicks keep everything together so you can snack easily.

Ingredient Quantities

1 pound smoked sausage or kielbasa, cut into 1 inch rounds (you’ll get about 30 pieces)

8 ounces cream cheese, room temp so it’s easy to mix

1 cup shredded sharp cheddar cheese (about 4 ounces)

8 to 10 slices bacon, thin slices work best for wrapping

2 green onions, thinly sliced (white and green parts)

1 to 2 teaspoons hot sauce, more or less to taste

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika (or regular paprika if you dont have smoked)

1/4 teaspoon freshly ground black pepper

Pinch of salt, only if needed after tasting

Toothpicks for securing the bacon (about 30)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400 F and line a baking sheet with foil or parchment; place a wire rack on the sheet if you have one so the bacon crisps up better.

2. Slice the smoked sausage into 1 inch rounds so you get about 30 pieces; pat them dry with a paper towel so the filling sticks.

3. In a bowl, beat the room temperature cream cheese until smooth, then stir in the shredded cheddar, sliced green onions, hot sauce, garlic powder, smoked paprika, black pepper and a tiny pinch of salt; taste and adjust the hot sauce or salt if needed.

4. Use a small spoon or a piping bag to put about a teaspoon of the cream cheese mixture on top of each sausage round; you want a compact mound, not something falling off.

5. Cut bacon slices in half crosswise if needed so each sausage round can be wrapped with one half slice; thin bacon works best because it cooks through without burning.

6. Wrap a bacon piece around each filled sausage round and secure with a toothpick through the top into the sausage; place them seam side down on the wire rack or directly on the lined sheet.

7. Bake in the preheated oven 18 to 25 minutes, rotating the pan once if your oven is uneven, until the bacon is crisp and the filling is bubbly; if bacon needs more color, put under the broiler for 1 to 2 minutes but watch closely.

8. Let the pig shots rest 3 to 5 minutes on the tray so the filling firms up a bit, then remove toothpicks and transfer to a serving plate.

9. Sprinkle extra sliced green onion on top and serve warm with extra hot sauce or your favorite dipping sauce; they reheat well in a 350 F oven for 8 to 10 minutes if you want to make ahead.

Equipment Needed

1. Oven (preheat to 400 F)
2. Baking sheet lined with foil or parchment
3. Wire rack that fits the sheet (helps bacon crisp up)
4. Cutting board and a sharp knife for slicing the sausage and bacon
5. Mixing bowl and a spatula or spoon for the cream cheese filling
6. Hand mixer or a sturdy spoon (you can beat cream cheese by hand)
7. Measuring spoons for the spices and hot sauce
8. Toothpicks (about 30) to secure the bacon
9. Small spoon or piping bag to portion the filling
10. Tongs or a slotted spatula for transferring finished pig shots to a plate

FAQ

What kind of sausage works best? The usual choice is smoked sausage or kielbasa, they hold up well when baked and slice into rounds easily. You can try other smoked links but avoid super soft fresh sausages since they can get greasy and fall apart.

Can I make these ahead of time? Yes. Stuff and wrap the rounds, then keep them in the fridge up to 24 hours before baking. You can also bake them, cool, and reheat at 350°F for 8 to 10 minutes. They reheat well but are best eaten fresh.

My bacon is thick, will that be a problem? Thick bacon takes longer to crisp and can overcook the sausage rounds. If all you have is thick cut, partially cook the bacon for 2 to 3 minutes in the microwave or in a skillet so it bends easily, then wrap and finish in the oven.

How do I keep the cream cheese from leaking out? Make sure the cream cheese mixture is well chilled or at least not super runny before stuffing. Press the filling into the center of the sausage slice and wrap snugly with bacon, securing with a toothpick. Partially cooking the bacon first helps it seal better too.

Can I make these less spicy or more spicy? Absolutely. Start with 1 teaspoon hot sauce and taste the filling before stuffing, add more if you want heat. You can also add a pinch of cayenne or chopped jalapeño for more kick, or omit hot sauce entirely for a milder bite.

Any tips for even cooking and crisp bacon? Arrange the pig shots on a wire rack over a baking sheet so air circulates and the bacon crisps all around. Bake in a preheated 400°F oven until bacon is browned and crispy, about 18 to 22 minutes. If bacon is browning too fast, tent loosely with foil for the last few minutes.

Pig Shots (Oven Baked) Recipe Substitutions and Variations

Smoked sausage or kielbasa: use turkey sausage or chicken kielbasa for a leaner bite, or vegetarian/vegan kielbasa if you want meat free
Cream cheese: swap with mascarpone for a silkier filling, or Neufchâtel to cut fat a bit, or mix ricotta with a little sour cream if texture is too thick
Shredded sharp cheddar: try pepper jack for a kick, Monterey Jack for a milder, gooey melt, or smoked gouda for extra smoky flavor
Bacon: use thin pancetta or prosciutto for an Italian twist, or turkey bacon if you need lower fat

Pro Tips

1) Chill the filled sausage rounds for 10 to 15 minutes before wrapping and baking. That firms the cream cheese so it stays put and helps bacon wrap neatly without squeezing the filling out.

2) Use thin bacon or cut regular slices in half lengthwise. Thinner strips cook through faster and crisp without burning; if your bacon is fatty, blot excess grease with a paper towel partway through baking.

3) Put them on a wire rack over a baking sheet when possible. Air circulation crisps the bacon evenly. If you don’t have a rack, rotate the pan halfway and watch closely during the last few minutes so one side doesn’t overbrown.

4) For best texture and flavor, finish under the broiler for just 45 to 90 seconds if the bacon still looks pale, then let them rest 3 to 5 minutes before serving so the filling firms and you don’t burn your mouth.

Pig Shots (Oven Baked) Recipe

Recipe by Sarah level

0.0 from 0 votes

I crafted bite-sized Pig Shots where smoky sausage and crispy bacon encase a spicy, velvety cream cheese core that explodes with flavor.

Servings

servings

Calories

111

kcal

Equipment: 1. Oven (preheat to 400 F)
2. Baking sheet lined with foil or parchment
3. Wire rack that fits the sheet (helps bacon crisp up)
4. Cutting board and a sharp knife for slicing the sausage and bacon
5. Mixing bowl and a spatula or spoon for the cream cheese filling
6. Hand mixer or a sturdy spoon (you can beat cream cheese by hand)
7. Measuring spoons for the spices and hot sauce
8. Toothpicks (about 30) to secure the bacon
9. Small spoon or piping bag to portion the filling
10. Tongs or a slotted spatula for transferring finished pig shots to a plate

Ingredients

1 pound smoked sausage or kielbasa, cut into 1 inch rounds (you'll get about 30 pieces)
8 ounces cream cheese, room temp so it's easy to mix
1 cup shredded sharp cheddar cheese (about 4 ounces)
8 to 10 slices bacon, thin slices work best for wrapping
2 green onions, thinly sliced (white and green parts)
1 to 2 teaspoons hot sauce, more or less to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (or regular paprika if you dont have smoked)
1/4 teaspoon freshly ground black pepper
Pinch of salt, only if needed after tasting
Toothpicks for securing the bacon (about 30)

Directions

Preheat oven to 400 F and line a baking sheet with foil or parchment; place a wire rack on the sheet if you have one so the bacon crisps up better.
Slice the smoked sausage into 1 inch rounds so you get about 30 pieces; pat them dry with a paper towel so the filling sticks.
In a bowl, beat the room temperature cream cheese until smooth, then stir in the shredded cheddar, sliced green onions, hot sauce, garlic powder, smoked paprika, black pepper and a tiny pinch of salt; taste and adjust the hot sauce or salt if needed.
Use a small spoon or a piping bag to put about a teaspoon of the cream cheese mixture on top of each sausage round; you want a compact mound, not something falling off.
Cut bacon slices in half crosswise if needed so each sausage round can be wrapped with one half slice; thin bacon works best because it cooks through without burning.
Wrap a bacon piece around each filled sausage round and secure with a toothpick through the top into the sausage; place them seam side down on the wire rack or directly on the lined sheet.
Bake in the preheated oven 18 to 25 minutes, rotating the pan once if your oven is uneven, until the bacon is crisp and the filling is bubbly; if bacon needs more color, put under the broiler for 1 to 2 minutes but watch closely.
Let the pig shots rest 3 to 5 minutes on the tray so the filling firms up a bit, then remove toothpicks and transfer to a serving plate.
Sprinkle extra sliced green onion on top and serve warm with extra hot sauce or your favorite dipping sauce; they reheat well in a 350 F oven for 8 to 10 minutes if you want to make ahead.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.