Smoked Pig Shots

Name: Smoked Pig Shots with Maple Bourbon Glaze
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 15 servings
Cuisine: American
Ingredients: 1 (14 oz) link smoked sausage; 1 lb thick-cut bacon; 8 oz cream cheese; 1/4 cup sour cream; 1 cup shredded cheddar cheese; 1 (4 oz) can diced jalapeños; 1 tbsp barbecue rub; 1 jalapeño, sliced into rounds for topping; 1/4 cup maple syrup; 2 tbsp honey; 2 tbsp bourbon

Smoked Pig Shots are bacon-wrapped sausage rounds stuffed with a creamy jalapeño-cheddar filling and finished with a sweet maple bourbon glaze. The combination of smoky meat, spicy cheese filling, and sticky-sweet glaze makes them an irresistible appetizer.

🌍American 🏷️Pig shots 🏷️Bacon-wrapped 🏷️Sausage 🏷️Appetizer Game-day

🏷️

🏷️Bbq

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TikTok

Total

1h 20m

Servings

15

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 (14 oz) link smoked sausage
1 lb thick-cut bacon
8 oz cream cheese
1/4 cup sour cream
1 cup shredded cheddar cheese
1 (4 oz) can diced jalapeños
1 tbsp barbecue rub
1 jalapeño, sliced into rounds for toppingoptional
1/4 cup maple syrup
2 tbsp honey
2 tbsp bourbon

11 Ingredients

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Instructions

1
Slice the smoked sausage into 1-inch thick rounds.
2
Wrap each sausage slice with a half-slice of cold, thick-cut bacon, ensuring the bacon stands up higher than the sausage to create a cup. Secure the bacon with a toothpick.
3
In a mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, diced jalapeños, and your favorite barbecue rub. Mix until well combined.
4
Transfer the cheese mixture to a large zip-top bag. Snip off one corner to create a piping bag.
5
Pipe the cheese filling into each bacon-wrapped sausage cup.
6
Top each pig shot with a slice of fresh jalapeño.
7
Place the pig shots on a smoker or grill over indirect heat (or in an oven or air fryer). Cook until the bacon is crispy.
8
While the pig shots are cooking, prepare the glaze. In a small bowl, whisk together the maple syrup, honey, and bourbon.
9
Once the bacon is crispy, brush the glaze over the top of each pig shot.
10
Continue cooking for another 5-10 minutes for the glaze to set. Remove from the grill, let cool slightly, and serve.

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Tips & Notes

Pro tips

Cut sausage into even rounds (roughly 2 inches thick) so they smoke uniformly; stagger assembly by 10–15 minutes if rounds vary significantly in size.
Mix the jalapeño-cream cheese filling while the bacon comes to room temperature so it spreads easily without tearing thin bacon.
Wrap bacon tightly around the sausage round and secure with a toothpick through the filling to prevent unraveling during smoking.
Apply the maple bourbon glaze in the last 10–15 minutes of smoking to caramelize without burning; brush a second coat after removal from heat for a glossy finish.

Substitutions

Smoked sausage → kielbasa or andouille (maintains smokiness; adjust seasoning if using milder varieties)
Cheddar cheese → Monterey Jack or Colby (milder flavor, same melting behavior)
Jalapeño → poblano or Hungarian wax pepper (less heat, similar texture when seeded and diced)
Maple syrup → brown sugar or molasses (reduces sweetness; use 3 tbsp + 1 tbsp bourbon for glaze)

Storage & make-ahead

Store cooled Smoked Pig Shots in an airtight container in the refrigerator for up to 4 days; reheat at 350°F for 8–10 minutes or gently in a skillet over low heat.

Equipment

Smoker · Meat thermometer · Toothpicks

Common Questions

Can I make Smoked Pig Shots ahead of time?

Yes. Assemble and refrigerate unbaked for up to 24 hours, then smoke. Or smoke fully, cool, and reheat at 350°F for 8–10 minutes before glazing.

What temperature should I smoke Smoked Pig Shots at?

Smoke at 225–250°F until the bacon is crispy and sausage is heated through, approximately 45–60 minutes depending on sausage diameter and bacon thickness.

Can I use a grill instead of a smoker?

Yes. Set up for indirect heat at 225–250°F or use a grill box with wood chips. Monitor closely to prevent flare-ups from bacon fat.

How should I store leftover Smoked Pig Shots?

Refrigerate in an airtight container for up to 4 days. Reheat gently in a 350°F oven for 8–10 minutes or on low heat in a skillet to avoid breaking the glaze.

Can I substitute the cream cheese filling?

Cream cheese is central to the texture. Sour cream or Greek yogurt alone will not hold the filling; keep the cream cheese base and adjust seasoning as needed.