Dinner

Baked Pig Shots (Bacon Wrapped Sausage)

These little bacon-wrapped bundles of joy are about to become your secret weapon for any gathering where you want people to remember your name.

Picture this: crispy bacon forming perfect little cups, filled with a creamy, spicy cheese mixture that’s so good it should probably be illegal.

The genius here is in the simplicity – you’re basically creating edible shot glasses made of bacon, then filling them with a cream cheese mixture that hits all the right notes.

Each bite delivers that perfect trifecta of textures: the snap of crispy bacon, the smoky richness of sausage, and the cool creaminess of seasoned cheese filling.

This is the kind of appetizer that makes people hover around the kitchen asking “Are they ready yet?” while pretending to help with other things.

Fair warning: you’ll probably want to double the recipe because these disappear faster than your motivation to meal prep on Sunday nights.

Ingredients

For the Creamy Filling

8 ounces cream cheese, softened to room temperature
1 can diced green chilies, drained
4 ounces sharp cheddar cheese, freshly shredded
1 /2 tablespoon BBQ dry rub (reserve remaining for topping)

For the Bacon Cups

1 package thick-cut bacon (about 12-16 slices)
1 package Hickory Farms smoked sausage, sliced into 1/2-inch pieces
Wooden toothpicks for securing

Optional Garnish

Fresh jalapeño slices for extra heat
Remaining 1/2 tablespoon BBQ dry rub for sprinkling

Instructions

Preparation

1 Preheat your oven to 350°F (175°C) and set up your baking station by covering a large baking sheet with aluminum foil or parchment paper, then placing a wire baking rack on top. This elevated setup allows hot air to circulate around the bacon cups, ensuring they crisp up evenly on all sides.
2 In a medium mixing bowl, combine the softened cream cheese, drained green chilies, shredded cheddar cheese, and half the BBQ dry rub. Use a silicone spatula or wooden spoon to stir until completely combined and smooth. The mixture should be creamy and well-blended with no lumps of cream cheese remaining.
3 Transfer the cream cheese mixture to either a gallon-size ziplock bag with one corner snipped off (about 1/2-inch opening) or a piping bag fitted with a large round tip. This makes filling the bacon cups much easier and less messy than using a spoon.

Assembly

4 Using a sharp knife on a cutting board, slice each piece of thick-cut bacon in half crosswise. You want pieces that are long enough to wrap around the sausage and create a small cup, but not so long that they overlap excessively.
5 Cut the smoked sausage into 1/2-inch thick rounds using a sharp knife. Aim for uniform thickness so all the pig shots cook evenly. You should get about 25 pieces from a standard package.
6 Take one piece of halved bacon and wrap it around a slice of smoked sausage, forming a small cup shape with the sausage as the base. The bacon should create walls around the sausage, leaving space in the center for filling. Secure the bacon in place by inserting a wooden toothpick through the bacon and into the sausage.

Filling and Baking

7 Place each assembled bacon cup on the prepared wire rack, ensuring they’re evenly spaced and not touching. Using your piping bag or ziplock bag, fill the center of each bacon cup with approximately 1 teaspoon of the cream cheese mixture. Don’t overfill – the mixture will bubble and could overflow during baking.
8 Sprinkle the tops of the filled cups with the remaining BBQ dry rub for extra flavor and color. If using jalapeño slices, place one small piece on top of each filled cup for added heat and visual appeal.
9 Bake for 45-55 minutes, checking at the 45-minute mark. The bacon should be golden brown and crispy, and the filling should be hot and slightly bubbly. If the bacon needs more crisping, continue baking in 5-minute intervals until desired doneness is reached.
10 Remove from oven and let rest for 5 minutes before serving. This cooling time is crucial – the cream cheese filling will be extremely hot and can cause burns if eaten immediately.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results):

Wire baking rack – Essential for achieving crispy bacon on all sides by allowing air circulation underneath each pig shot
Sharp chef’s knife – Makes clean cuts through both bacon and sausage for uniform pieces that cook evenly
Large cutting board – Provides ample workspace for prep and keeps your counters clean during assembly
Silicone spatula – Perfect for mixing the cream cheese filling without scratching bowls or leaving residue

Helpful Upgrades:

Piping bag with large round tip – Gives you more control than a ziplock bag for filling the bacon cups neatly
Kitchen scale – Ensures consistent portion sizes if you want to make these appetizers uniform for entertaining
Instant-read thermometer – Helps verify the internal temperature reaches 165°F (74°C) for food safety
Parchment paper – Creates easier cleanup than aluminum foil and prevents sticking

Nice-to-Have Options:

Food processor – Quickly shreds cheese and can blend the filling mixture to perfect smoothness
Tongs – Makes it easier to handle the hot bacon cups when checking for doneness
Storage containers – Glass containers with tight lids keep leftovers fresh and can go from fridge to microwave for reheating

Recipe Variations and Dietary Modifications

Spice Level Variations:

Mild version: Omit jalapeños and use mild green chilies with regular cheddar cheese
Extra hot: Add 1/2 teaspoon cayenne pepper to the filling and top with fresh diced jalapeños
Smoky heat: Replace BBQ rub with chipotle seasoning and add 1 tablespoon minced chipotle peppers in adobo

Cheese Alternatives:

Sharp white cheddar for a more pronounced cheese flavor
Pepper jack cheese for built-in spice and creamy texture
Smoked gouda for deeper, more complex flavor that complements the bacon
Cream cheese and goat cheese blend (half and half) for tangier flavor profile

Sausage Substitutions:

Andouille sausage for Cajun-inspired flavor
Italian sausage (pre-cooked) for herb and fennel notes
Chorizo for Spanish-style heat and smokiness
Bratwurst for German-inspired flavor with caraway and herbs

Dietary Modifications:

Lower sodium: Use low-sodium bacon and reduce BBQ rub by half
Keto-friendly: This recipe is naturally low-carb and keto-compatible as written
Gluten-free: Verify your BBQ rub is gluten-free (most are, but always check labels)

Nutritional Information and Health Benefits

Key Nutritional Highlights:
Each pig shot contains approximately 85-95 calories, with the majority coming from protein and healthy fats. The combination of bacon, sausage, and cheese provides about 6-7 grams of protein per piece, making these surprisingly satisfying appetizers. The cream cheese base contributes 3-4 grams of fat, primarily saturated fat that helps with satiety and flavor absorption.

Health Benefits of Main Ingredients:
The cream cheese provides calcium for bone health and contains beneficial probiotics if you choose a cultured variety. Green chilies are rich in vitamin C and capsaicin, which may boost metabolism and provide anti-inflammatory benefits. Cheddar cheese contributes significant protein, calcium, and vitamin B12, essential for nerve function and energy metabolism. The smoked sausage provides high-quality protein and B vitamins, particularly B6 and B12.

Dietary Considerations:
These appetizers are naturally gluten-free and low-carb, with only 1-2 grams of carbohydrates per serving, mainly from the green chilies. They’re suitable for ketogenic diets and provide good satiety due to the high protein and fat content. Each serving contains approximately 180-200mg of sodium, so those watching sodium intake should enjoy in moderation. The recipe contains dairy (cheese) and pork products.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Cream cheese → Greek yogurt cream cheese for lower calories and higher protein
Thick-cut bacon → Turkey bacon for reduced fat (though texture will be different)
Cheddar cheese → Any hard cheese like Swiss, Monterey Jack, or Colby for flavor variety
Green chilies → Diced jalapeños or poblano peppers for different heat levels

Budget-Friendly Swaps:

Hickory Farms sausage → Any quality smoked sausage or kielbasa from your grocery store
Thick-cut bacon → Regular bacon (just watch cooking time as it crisps faster)
Fresh jalapeños → Pickled jalapeño slices for convenience and longer shelf life
BBQ dry rub → Homemade blend of paprika, garlic powder, onion powder, and black pepper

Pantry Emergency Substitutions:

Green chilies → 1/4 teaspoon cayenne pepper mixed into cream cheese for heat
BBQ dry rub → Equal parts paprika and garlic powder with pinch of brown sugar
Wooden toothpicks → Small metal skewers (adjust cooking time as metal conducts heat)

Pro Tips for Substitutions:

When using turkey bacon, increase cooking time by 10-15 minutes for proper crisping
If substituting softer cheeses, reduce cream cheese by 1-2 ounces to maintain proper consistency
Store leftover green chilies in freezer for up to 6 months for future batches

Make It Diabetes-Friendly

Carb Content Analysis:

Original recipe: Approximately 1-2 grams carbs per pig shot
Main carb sources: Green chilies and trace amounts in cheese
Total recipe carbs: About 25-30 grams for entire batch of 25 pieces

Portion & Timing Tips:

Recommended serving: 2-3 pieces as appetizer (2-6 grams carbs total)
Pair with: Fresh vegetables like cucumber slices or celery sticks for fiber
Timing strategy: Serve before protein-rich main course to help stabilize blood sugar
Blood sugar impact: Minimal due to high protein and fat content, which slow digestion

Additional Modifications:

Reduce sodium: Choose low-sodium bacon and unsalted dry rub blend
Increase fiber: Add 1 tablespoon finely minced bell peppers to filling
Boost protein: Use part-skim mozzarella instead of full-fat cheddar
Lower saturated fat: Substitute half the cream cheese with Greek yogurt cream cheese

Nutritional Benefits for Diabetics:

High protein content helps maintain steady blood sugar levels
Healthy fats provide satiety without blood sugar spikes
Low carbohydrate content fits well into diabetic meal planning
Portion-controlled size makes it easy to track intake accurately

Perfect Pairing Suggestions

Beverage Pairings:
A bold red wine like Cabernet Sauvignon or Malbec complements the smoky, rich flavors beautifully, while craft beer enthusiasts should reach for an IPA or porter to match the intensity. For non-alcoholic options, sparkling water with lime cuts through the richness, and unsweetened iced tea provides a refreshing contrast. Bourbon-based cocktails like an Old Fashioned echo the smoky BBQ flavors perfectly.

Side Dish Recommendations:
Balance these rich appetizers with fresh coleslaw featuring crisp cabbage and tangy dressing, or serve alongside grilled asparagus for a lighter vegetable component. Cornbread makes an excellent carb pairing that soaks up any delicious drippings, while pickled vegetables like cucumber or red onion provide acidic contrast that cleanses the palate between bites.

Complete Meal Ideas:
Start with these pig shots, then move to grilled ribeye steaks or BBQ pulled pork for a full smokehouse experience. Loaded baked potato wedges and charred Brussels sprouts round out the meal with satisfying sides. For dessert, keep it simple with vanilla ice cream topped with bourbon caramel sauce to continue the Southern-inspired theme.

Occasion Suggestions:
Perfect for game day parties, backyard BBQs, and holiday gatherings where you want impressive appetizers that don’t require last-minute preparation. These work beautifully for tailgating since they travel well and can be served at room temperature, and they’re ideal for cocktail parties where guests need handheld foods.

Pro Tips and Troubleshooting

Professional Techniques:
Let your cream cheese soften at room temperature for at least 2 hours before mixing – this prevents lumps and creates silky smooth filling. When wrapping bacon around sausage, slightly overlap the bacon ends and press gently to help them adhere before securing with toothpicks. Par-cook bacon for 3-4 minutes in the microwave if you prefer extra-crispy results.

Common Mistake Prevention:
Don’t overfill the bacon cups – excess filling will bubble over and create a mess while potentially causing uneven cooking. Drain green chilies thoroughly by pressing them in a fine-mesh strainer to remove excess moisture that could make filling runny. Space pig shots at least 1 inch apart on the baking rack to ensure proper air circulation and even browning.

Storage and Reheating:
Store leftover pig shots in the refrigerator for up to 3 days in airtight containers. Reheat in a 350°F (175°C) oven for 8-10 minutes until heated through and bacon re-crisps. Avoid microwaving as it makes bacon soggy. These can be assembled up to 24 hours ahead and refrigerated before baking – just add 5-10 minutes to cooking time if baking from cold.

Scaling and Presentation:
Double the recipe easily for larger crowds, using two baking sheets and rotating halfway through cooking. For elegant presentation, arrange on a wooden cutting board with small bowls of extra BBQ rub and hot sauce for dipping. Remove toothpicks just before serving and provide small napkins – these can be messy but deliciously so.

These Baked Pig Shots prove that sometimes the best recipes are the ones that sound almost too indulgent to be real, yet somehow manage to deliver on every single promise of crispy, creamy, smoky perfection in each bite.