Pig Shots are little bundles of joy wrapped in crispy bacon, usually stuffed with cheese and maybe a little hint of spice. They’re the perfect bite-sized snack that’s smoky, cheesy, and incredibly fun to eat. Each one packs a punch of flavor and a satisfying crunch that makes them a favorite at parties or just when you want a tasty treat.
I love making Pig Shots when friends come over because they’re easy to share and always disappear fast! My trick is to make sure the bacon is nice and crispy but still juicy inside, so you get that perfect balance. Sometimes I add a dab of barbecue sauce or a sprinkle of jalapeños for a little extra zing — it really wakes things up.
Serving Pig Shots warm with some dipping sauce on the side, like ranch or honey mustard, takes them over the top. They’re great finger food that pairs wonderfully with a cold drink and lots of laughs. Honestly, I find myself craving them on game days or whenever something quick and delicious hits the spot.
Key Ingredients & Substitutions
Sausages: Small cocktail or breakfast sausages are perfect here. They cook quickly and fit nicely in a bite. You can swap for chicken or turkey sausages if you want a leaner option.
Bacon: Bacon gives that crispy, smoky flavor that makes Pig Shots special. Thick-cut bacon works well, but regular bacon is fine too. For a turkey bacon alternative, just watch closely—it’s leaner and cooks faster.
Barbecue Sauce and Brown Sugar: These add sweetness and tang to balance the saltiness of the bacon and sausage. You can try honey or maple syrup instead of brown sugar for a different twist on sweetness.
How Can I Get Crispy Bacon Without Burning It?
Bacon can easily burn while waiting for the sausage to cook through, so controlling heat and timing is key. Here’s what I do:
- Wrap the bacon snugly around the sausage to help it cook evenly.
- Brush with sauce midway through baking to keep bacon moist and add flavor but don’t overdo it to prevent burning.
- Place them on a foil-lined baking sheet to catch drips and ease cleanup.
- Check frequently during the last 10 minutes of baking to pull them out when the bacon is crispy but not charred.
Equipment You’ll Need
- Baking sheet – lined with foil or parchment paper for easy cleanup and to help crisp the bacon evenly.
- Toothpicks – to secure the bacon around the sausages and keep everything together while baking.
- Brush or spoon – for applying the barbecue sauce mixture onto the bacon-wrapped sausages.
- Small mixing bowl – to combine the barbecue sauce and brown sugar.
Flavor Variations & Add-Ins
- Swap barbecue sauce for honey mustard or buffalo sauce for a different flavor profile.
- Add a small slice of cheese, like cheddar or pepper jack, inside the bacon-wrapped sausage for extra richness.
- Use spicy sausage or add sliced jalapeños inside for more heat.
- Sprinkle with paprika, garlic powder, or chili powder before baking for extra seasoning.
How to Make Pig Shots
Ingredients You’ll Need:
Main Ingredients:
- 1 lb sausages (cocktail or small breakfast sausages)
- 12 strips bacon (cut in half)
- 1/2 cup barbecue sauce (your favorite kind)
- 1/4 cup brown sugar
- Toothpicks
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-30 minutes to bake. Including a few minutes to let the Pig Shots rest after baking, you’ll spend about 40 minutes from start to finish, making it a quick and delicious appetizer.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper – this will make cleanup easy and help your bacon crisp up nicely.
2. Wrap Sausages with Bacon:
Take each small sausage piece and wrap it tightly with half a strip of bacon. Use a toothpick to hold the bacon in place, making sure it’s secure all around the sausage.
3. Arrange and Sauce:
Place all the bacon-wrapped sausages on the lined baking sheet. In a small bowl, mix together the barbecue sauce and brown sugar until combined. Brush each wrapped sausage generously with this sauce mixture to coat them well.
4. Bake to Perfection:
Bake the Pig Shots in the preheated oven for about 25-30 minutes. Halfway through baking, brush them again with the barbecue sauce mixture to build up a sticky, delicious glaze. Cook until the bacon is crispy and caramelized, and the sausages are fully cooked inside.
5. Rest and Serve:
Once done, take the Pig Shots out of the oven and let them rest for a few minutes. This helps the juices settle and makes them easier to handle. Serve warm as tasty finger food with extra barbecue sauce or your favorite dipping sauce.
Can I Use Frozen Sausages for Pig Shots?
Yes, you can use frozen sausages, but be sure to fully thaw them in the fridge overnight before wrapping with bacon. This helps them cook evenly and prevents the bacon from burning while waiting for the sausage to heat through.
How Should I Store Leftover Pig Shots?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, and if needed, add a little extra barbecue sauce to keep them moist.
Can I Make Pig Shots Ahead of Time?
Absolutely! You can wrap the sausages in bacon and refrigerate them uncooked for up to 24 hours. When ready, bake as instructed. Alternatively, fully cook and reheat before serving.
What Dipping Sauces Pair Well with Pig Shots?
Classic choices include ranch, honey mustard, or extra barbecue sauce. You can also try spicy ranch or a garlic aioli to add a unique twist.
