Smoked Pig Shots​

  • Cooking Time: 1.5-2h
  • Serving: 4-6
  • Difficulty: Medium

Ingredients:

Main:

  • 1 (14 oz) package kielbasa or smoked sausage, sliced into ½-inch rounds

  • 1 lb thick-cut bacon (each slice cut in half)

  • Toothpicks (for securing)

Filling:

  • 8 oz cream cheese, softened

  • ½ cup shredded cheddar or pepper jack

  • 1 tbsp brown sugar

  • 1 tsp smoked paprika

  • ½ tsp garlic powder

  • Optional: 1–2 tbsp diced jalapeños or hot sauce

Optional Glaze:

  • ¼ cup BBQ sauce
  • 1 tbsp honey or maple syrup
  •  

Estimated Nutrition (Per Pig Shot – 1 piece)

  • Calories: ~140 kcal
  • Protein: ~5g
  • Fat: ~12g
  • Saturated Fat: ~5g
  • Carbs: ~2g
  • Sugars: ~1g
  • Sodium: ~320mg 

Note: Nutrition varies depending on cheese, sausage, and glaze used.

 Instructions:

1. Preheat Pellet Grill:

  • Set to 275°F using applewood, pecan, or hickory pellets for a sweet-smoky flavor.

2. Assemble the Pig Shots:

  • Wrap a half strip of bacon around each sausage slice to form a “shot glass” shape.

  • Secure with a toothpick.

  • Mix the filling ingredients until smooth.

  • Pipe or spoon the cream cheese mixture into each bacon “cup,” filling nearly to the top.

3. Smoke:

  • Place pig shots on a wire rack or directly on the grill grates.

  • Smoke at 275°F for 1.5 to 2 hours, or until the bacon is browned and slightly crisp, and the filling is golden.

4. Optional Glaze & Finish:

  • Brush with BBQ glaze during the last 15 minutes for a sticky-sweet finish.

  • Let rest 5 minutes, then serve warm.

Pro Tips:

  • Use toothpicks soaked in water to prevent burning.

  • Add crushed pineapple or smoked jalapeños to the filling for a creative twist.

  • Serve with BBQ ranch, spicy mustard, or chipotle crema on the side.