Pig Shots are those little bites of joy that pack a bunch of fun flavors into one easy-to-eat snack. Imagine juicy, flavorful sausage wrapped in crispy bacon, sometimes with a bit of cheese melted inside or a dab of sauce that adds a perfect kick. They’re small, but they bring big taste and a satisfying combo of smoky and savory goodness.
I’ve always loved making Pig Shots for game days or casual get-togethers because they’re such a crowd-pleaser. Everyone loves grabbing one (or three) without needing a fork or a plate, and they’re so simple to make—but they always feel special. My little tip is to make sure the bacon gets nice and crispy on the outside while keeping the sausage juicy inside. That contrast is what makes them so addictive!
When I serve Pig Shots, I like to set them out with a few dipping sauces, maybe some mustard or a tangy BBQ, so folks can mix it up. They’re perfect as finger food for parties, and I’ve caught myself sneaking a few whenever no one’s watching. If you need a fun, tasty snack that will vanish in no time, Pig Shots are the way to go!
Key Ingredients & Substitutions
Ground pork sausage: This is the flavor base of Pig Shots. I like bulk sausage for easy mixing, but you can try turkey sausage for a leaner option. Just pick one with good seasoning.
Cheddar cheese: Sharp cheddar adds nice tang and meltiness inside. If you want, you can swap it for Monterey Jack or pepper jack for a little spice.
Bacon: Use regular thick-cut bacon for that perfect crispy wrap. Thin bacon can work but may get too crispy and break. If you’re avoiding pork, turkey bacon is a decent alternative but less fat will change texture.
Seasonings: Black pepper, garlic powder, and smoked paprika build the flavor. Smoked paprika is optional but adds a lovely depth. Feel free to adjust spices based on your taste.
How Do You Wrap Pig Shots for Crispy, Juicy Results?
Wrapping the sausage balls with bacon is a critical step. Here’s what I do for success:
- Cut bacon slices in half: This size fits a small sausage ball well, covering it without too much overlap.
- Wrap tightly but gently: You want the bacon snug so it crisps up all around without sliding off during baking.
- Secure with toothpicks: This keeps the bacon in place as it cooks.
- Use a wire rack: Placing Pig Shots on a rack helps heat circulate for even crisping and prevents sogginess.
- Bake at 375°F: This temperature cooks the sausage through while crisping the bacon nicely.
- Finish with a quick broil (optional): If the bacon isn’t as crispy as you want, a minute or two under the broiler will do the trick—just watch closely!
Equipment You’ll Need
- Baking sheet with a wire rack – I find this helps the bacon crisp evenly and allows fat to drip off the pig shots.
- Mixing bowl – makes combining the sausage, cheese, and spices easy and mess-free.
- Sharp knife – perfect for cutting bacon in half quickly and evenly.
- Toothpicks – they keep the bacon wrapped snug around the sausage balls while baking.
- Measuring spoons and cups – help you get the perfect amounts of seasonings and cheese every time.
Flavor Variations & Add-Ins
- Cheese swap: Use Pepper Jack or Monterey Jack instead of Cheddar for different spice levels or meltiness.
- Extra flavor: Add chopped jalapeños, green onions, or cooked crispy bacon bits inside the sausage mixture for an extra punch.
- Spice it up: Mix in a dash of hot sauce or cayenne pepper for more heat.
- Herbal touch: Finish with fresh herbs like chopped parsley or thyme for a fresh burst when serving.
How to Make Pig Shots?
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground pork sausage (bulk, not in casing)
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional for smoky flavor)
- 12 slices bacon (regular thickness)
- Toothpicks
- Optional garnish: fresh rosemary sprigs
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 25-30 minutes to bake. Allow a few extra minutes to rest the Pig Shots after cooking before serving. Overall, plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. This setup will help the bacon cook evenly and get nice and crispy.
2. Mix the Sausage Filling:
In a large bowl, combine the ground pork sausage, shredded cheddar cheese, black pepper, garlic powder, and smoked paprika if you’re using it. Mix gently but well until everything is spread evenly throughout.
3. Form Sausage Balls:
Divide the sausage mixture into 12 equal parts and roll each one into a ball about 1.5 inches in diameter.
4. Wrap with Bacon:
Cut each bacon slice in half crosswise to create 24 smaller pieces. Wrap one half-slice of bacon around each sausage ball and secure it with a toothpick, making sure the bacon covers most of the ball.
5. Bake the Pig Shots:
Place the bacon-wrapped sausage balls on the wire rack arranged on your baking sheet, spacing them out evenly. Bake for 25-30 minutes, until the bacon is crispy and the sausage is fully cooked. For a crispier finish, you may broil them for 1-2 minutes—just watch closely to prevent burning.
6. Rest and Serve:
Once baked, remove from oven and let the Pig Shots rest for a few minutes. Take out the toothpicks before serving. Arrange the bites on a platter and optionally garnish with fresh rosemary sprigs for a nice touch.
7. Enjoy!
Serve these smoky, cheesy, crispy Pig Shots warm with your favorite dipping sauces like mustard, BBQ sauce, or spicy ketchup. Perfect for parties or a tasty snack anytime!
Can I Use Frozen Sausage for Pig Shots?
Yes, but be sure to fully thaw the sausage in the fridge overnight before mixing and forming the balls. Using thawed sausage ensures even cooking and better texture.
Can I Prepare Pig Shots Ahead of Time?
Absolutely! You can assemble the bacon-wrapped sausage balls a few hours ahead and keep them covered in the fridge. Bake them fresh when you’re ready to serve for the best crispiness.
How Should I Store Leftovers?
Store any leftover Pig Shots in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and crispy again.
What Are Good Dipping Sauces for Pig Shots?
Mustard, BBQ sauce, spicy ketchup, or even ranch dressing are all excellent choices. Offering a variety lets guests customize each bite to their liking.
