Description
Pig Shots are small bacon “cups” filled with sausage and a seasoned cream cheese mixture, baked to perfection. They’re smoky, creamy, and deliciously savory — perfect for game day, parties, or any occasion.
Ingredients
Units
Scale
- 1 lb smoked sausage, cut into 1/2-inch thick slices
- 1 lb thick-cut bacon, cut in half
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional, for extra smoky flavor)
- 1/4 tsp cayenne pepper or red pepper flakes (optional, for heat)
- Toothpicks
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Bacon Cups:
- Wrap each slice of bacon around the edge of a sausage slice, creating a small cup. Secure with a toothpick, making sure the bacon overlaps slightly to hold its shape.
- Make the Cheese Filling:
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, green onions, garlic powder, smoked paprika, and cayenne pepper. Mix until smooth and fully incorporated.
- Fill the Pig Shots:
- Spoon or pipe the cream cheese mixture into each bacon “cup,” filling to the top.
- Bake:
- Place the pig shots on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the bacon is crispy and the cheese filling is golden and bubbly.
- Serve:
- Remove the pig shots from the oven, let them cool for a few minutes, then serve warm.
Notes
- Toothpicks: Use sturdy toothpicks to ensure the bacon cups hold together during baking.
- Bacon Thickness: Thick-cut bacon works best for sturdy cups that hold their shape.
- Flavor Variations: Add chopped jalapeños, diced bell peppers, or other seasonings to the filling for different flavors.