Pig Shots are little bundles of joy wrapped in bacon, usually made by stuffing sausage into dates or jalapeños and then baking them until crispy and delicious. They’re the kind of finger food that always steals the show at parties, with their perfect mix of smoky, sweet, and spicy flavors.
I love making Pig Shots because they’re so easy to customize. Sometimes I add a bit of cream cheese or cheddar inside, or sprinkle a little brown sugar on top for a hint of sweetness. One thing I swear by is wrapping the bacon tightly so it crisps up just right without any falling apart during baking.
These bite-sized treats are my go-to appetizer when friends come over. I usually serve them with a simple dipping sauce like ranch or a tangy BBQ glaze to really bring out the flavors. Every time I make Pig Shots, everyone ends up talking about them long after the party has ended!
Key Ingredients & Substitutions
Smoked Sausages: These give Pig Shots their meaty and flavorful center. If you can’t find cocktail sausages, little smokies or even chopped breakfast sausages work well. For a lighter option, try chicken or turkey sausages.
Bacon: Bacon adds that irresistible crunch and smokiness. Thick-cut bacon is great for crispiness, but regular-cut works too. For a bacon substitute, turkey bacon can be used, though it won’t get as crispy.
Barbecue Sauce: This brings sweetness and tang to the dish. Feel free to swap it with honey, maple syrup, or a spicy glaze depending on your taste. Mixing in a bit of brown sugar and smoked paprika enhances flavor.
How Do You Get Bacon Wrapped So It Stays Crispy and Doesn’t Unravel?
Wrapping bacon tightly and securing it properly is key! Here’s what I do:
- Use half a bacon slice per sausage to get just the right coverage.
- Wrap the bacon snugly around the sausage, overlapping slightly to prevent gaps.
- Secure with a toothpick firmly, pushing it through both bacon ends and the sausage.
- Cook on a wire rack if possible—this lets fat drip away, keeping bacon crisp.
- Turn the Pig Shots halfway during cooking to crisp all sides evenly.
Following these tips will give you perfectly crispy, well-wrapped Pig Shots every time!
Equipment You’ll Need
- Baking sheet with parchment paper or wire rack – I use it because it helps the bacon crisp up evenly and makes clean-up easier.
- Toothpicks – these hold the bacon in place while baking and make assembling a breeze.
- Brush or spoon – handy for applying the barbecue sauce mixture smoothly over each pig shot.
- Small mixing bowl – perfect for mixing the sauce, sugar, and paprika together.
Flavor Variations & Add-Ins
- Swap the barbecue sauce with honey mustard or sriracha glaze for a spicy or sweet twist.
- Add shredded cheese or a small dollop of cream cheese inside before wrapping for extra richness.
- Use spicy chorizo or hot links instead of mild sausages to kick up the heat.
- Sprinkle some chopped green onions or jalapeño slices on top before baking for extra flavor and a bit of crunch.
How to Make Pig Shots
Ingredients You’ll Need:
- 12 small smoked sausages (such as cocktail sausages or little smokies)
- 6 slices of bacon, cut in half
- 1/4 cup barbecue sauce (or your favorite glaze)
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- Toothpicks for securing bacon
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 20-25 minutes to bake. So, in roughly 35 minutes, you’ll have delicious, crispy Pig Shots ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Wrap Sausages:
First, preheat your oven to 400°F (200°C). While it’s heating, wrap each small sausage tightly with half a slice of bacon. Use a toothpick to secure the bacon so it stays in place while baking.
2. Make the Sauce and Arrange Bacon-Wrapped Sausages:
In a small bowl, mix together the barbecue sauce, brown sugar, and smoked paprika until well combined. Line a baking sheet with parchment paper or place a wire rack on top. Set the wrapped sausages on the sheet or rack to prepare for baking.
3. Brush, Bake, and Serve:
Brush each bacon-wrapped sausage generously with the barbecue sauce mixture. Bake them in the oven for 20 to 25 minutes, turning halfway through and brushing with more sauce if you want extra flavor. Once the bacon is nice and crispy, take them out, let them cool a bit, and serve warm with your favorite dipping sauce!
Can I Use Frozen Sausages for Pig Shots?
Yes, but make sure to fully thaw the sausages before wrapping and baking. Thaw them overnight in the fridge or use the defrost setting on your microwave for quicker results to ensure even cooking.
How Should I Store Leftover Pig Shots?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10 minutes to keep the bacon crispy, or microwave briefly if you’re in a rush.
Can I Make Pig Shots Ahead of Time?
Absolutely! Assemble and wrap the sausages with bacon, then refrigerate them covered for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What’s a Good Substitute for Barbecue Sauce?
If you don’t have barbecue sauce, try a mix of honey and mustard, or a glaze made from maple syrup and a pinch of smoked paprika for a sweet and smoky flavor.