Pig Shots are little bundles of joy that bring together crispy bacon and gooey cheese in one bite. These tasty snacks are usually made by wrapping cheese-filled dough or bite-sized pieces with strips of bacon, then baking until they’re perfectly golden and irresistible. The mix of salty, cheesy, and smoky flavors makes them a favorite for any party or casual hangout.
I love making Pig Shots because they’re so simple and satisfying. It’s one of those recipes where you don’t need too many ingredients but the results feel special. Plus, it’s always fun to see people’s faces light up when they get that first warm, melty bite. A little tip I like to share is to use thick-cut bacon for a better chew and make sure the cheese doesn’t ooze out too much—no one likes a messier plate!
These are my go-to whenever I want to add a little extra to a game day spread or a potluck. I often serve them with a side of spicy mustard or a tangy dipping sauce, which pairs really well with the smoky bacon. If you’ve got hungry guests, Pig Shots are guaranteed to disappear fast, so make plenty and enjoy the happy smiles around the table!
Key Ingredients & Substitutions
Mini Sausages: These little smoked sausages add both flavor and a perfect size for bite-sized snacks. You can substitute with cocktail sausages or any small smoked sausage. For a milder option, try turkey sausages.
Bacon: Bacon gives Pig Shots their smoky crunch. Thick-cut bacon works best because it stays juicy while crisping up nicely. If you want a leaner choice, turkey bacon can be used but may be less crispy.
Cheddar Cheese: Cheddar adds gooey richness inside. Sharp cheddar brings more bite, but mild cheddar is fine too. Feel free to swap with mozzarella or pepper jack for a different flavor and melt.
Brown Sugar & Maple Syrup: These add a sweet glaze that balances the salty bacon. If you don’t have maple syrup, honey works well too. You can also leave out the syrup for a less sweet finish.
How Do You Get Bacon Crispy But Cheese Inside Melty Without a Mess?
The trick is wrapping and baking just right. Here’s what I do:
- Tightly wrap the sausage and cheese with bacon so nothing slips out.
- Place them seam-side down on a rack or baking sheet to keep bacon sealed.
- Use moderate oven heat (375°F/190°C) so bacon crisps slowly without burning.
- Bake for about 20-25 minutes to let bacon get crispy and cheese melt inside.
- Let them cool for a few minutes after baking to let cheese settle.
Following these steps keeps the cheese inside gooey and the bacon perfectly crisp—no cheese explosions or soggy bacon here!
Equipment You’ll Need
- Baking sheet with a wire rack – I recommend this because it helps the bacon crisp evenly without sitting in grease.
- Small knife or scissors – handy for cutting the bacon in half and handling the cheese cubes easily.
- Measuring spoons – for the brown sugar, spices, and maple syrup, making sure everything is just right.
- Mixing bowl – for blending the sugar, spices, and optional seasonings before sprinkling.
- Paring knife or toothpick – optional, useful for poking or adjusting cheese inside if needed.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack or pepperoni slices for a spicier kick.
- Add a dab of Dijon mustard or hot sauce before wrapping for extra flavor.
- Use bacon wrapped around sausage and a small pickle or jalapeño for a tangy or spicy twist.
- Sprinkle with a pinch of cayenne or smoked paprika for more smoky heat.
How to Make Pig Shots?
Ingredients You’ll Need:
- 12 pieces mini smoked sausages (e.g., cocktail sausages or little smokies)
- 12 slices bacon (cut in half)
- 12 small cubes of cheddar cheese (about ½ inch cubes)
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup (optional)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- Fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. Overall, you can have these tasty Pig Shots ready in around 30-35 minutes, perfect for a quick appetizer or snack!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper for easy cleanup. If you have a wire rack, place it on top of the baking sheet to let the bacon crisp evenly.
2. Wrap Sausages with Cheese and Bacon
Take each mini smoked sausage and place a cube of cheddar cheese on one end. Then, wrap the sausage and cheese tightly with half a slice of bacon. Make sure to secure the bacon’s end underneath so it stays in place while baking.
3. Sprinkle and Glaze
Arrange all the bacon-wrapped sausages seam-side down on the wire rack or lined baking sheet. In a small bowl, mix together the brown sugar, black pepper, and smoked paprika. Sprinkle this seasoning mix evenly over the wrapped sausages. Drizzle maple syrup on top if you’d like a sweet glaze.
4. Bake and Serve
Bake in the preheated oven for 20-25 minutes, until the bacon is crisp and caramelized, and the cheese inside is melted. Once done, let them cool for a few minutes before placing them on a serving platter. Garnish with freshly chopped parsley for a touch of color and freshness. Serve warm with your favorite dipping sauce like spicy mustard or barbecue sauce.
Can I Use Frozen Sausages for Pig Shots?
Yes, you can use frozen mini sausages, but make sure to thaw them completely in the fridge before assembling to ensure even cooking and proper bacon crispiness.
What Cheese Can I Substitute for Cheddar?
Mozzarella, pepper jack, or even gouda work great as alternatives. Choose a cheese that melts well and has a flavor you enjoy.
How Do I Store Leftover Pig Shots?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to keep the bacon crispy.
Can I Prepare Pig Shots Ahead of Time?
Absolutely! Assemble the pig shots and keep them covered in the fridge for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.
