Pig Shots are little bundles of happiness wrapped in bacon! Imagine juicy sausage or your favorite filling, all tucked inside a soft, flaky dough and wrapped with crispy, smoky bacon on the outside. They’re perfectly bite-sized, making them a fun snack or appetizer that everyone loves at gatherings.
I love making Pig Shots because they’re easy to customize. You can fill them with sausage, cheese, or even a bit of spice if you like a little kick. The bacon gets so nicely crispy as it bakes, adding a great texture and flavor that makes pulling one apart so satisfying. I always end up grabbing more than I planned!
These are perfect when served warm with a dipping sauce like honey mustard or barbecue sauce. I like to keep some on hand for game days or parties because they’re always the first to disappear. If you’ve never tried Pig Shots before, get ready for a new favorite snack to add to your recipe collection!
Key Ingredients & Substitutions
Ground Pork Sausage: This is the heart of your Pig Shots. It gives juiciness and flavor. You can swap it for ground turkey or chicken for a lighter option.
Bacon: Bacon wrapped around each ball adds a crispy, smoky finish. If you prefer pork-free, try turkey bacon, though it crisps a bit differently.
Cheese: Cheddar adds a nice melt and richness inside. Feel free to experiment with mozzarella, pepper jack, or even gouda for different flavors.
Brown Sugar & Spices: Brown sugar balances the savory meat and bacon with a mild sweetness. Smoked paprika adds smokiness, but you can use regular paprika if needed. Garlic powder and black pepper bring depth—don’t skip them!
How Can I Keep the Bacon Crispy and Sausage Juicy?
Balancing crispy bacon with juicy sausage inside can be tricky, but here’s what helps:
- Wrap the bacon tightly around the sausage balls to hold in moisture and crisp evenly.
- Use thin bacon slices so it cooks through without burning.
- Place the wrapped balls on a wire rack over the baking sheet so heat circulates and bacon crisps all around.
- Cook at 375°F and monitor the last 5 minutes to avoid overcooking—bacon should be crispy, sausage cooked through but still juicy.
- Let them rest briefly after baking; this helps juices settle inside, keeping them moist.
Equipment You’ll Need
- Baking sheet with parchment paper or foil – I like this because it keeps cleanup easy and the bacon crispier.
- Mixing bowl – perfect for combining all your sausage, cheese, and spices.
- Meatball scoop or tablespoon – makes forming even-sized sausage balls quick and simple.
- Sharp knife – if you need to cut the bacon into halves or smaller pieces.
- Toothpicks – to keep the bacon securely wrapped around each sausage ball during baking.
- Wire rack (optional) – helps excess fat drip away and makes bacon crispier.
Flavor Variations & Add-Ins
- Swap cheese: try pepper jack for a spicy kick or gouda for a smoky, rich flavor.
- Change the filling: add a bit of cream cheese inside for extra creaminess or chopped jalapeños for heat.
- Alternative protein: use cooked, crumbled bacon mixed into the sausage for more smoky flavor.
- Spice it up: include cayenne pepper or hot sauce in the sausage mix for some heat.
How to Make Pig Shots?
Ingredients You’ll Need:
- 1 lb ground pork sausage
- 12 slices bacon, cut in half
- ½ cup shredded cheese (cheddar or your choice)
- ¼ cup brown sugar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tbsp chopped fresh parsley or green onions, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. Plus, allow 5 minutes of resting time before serving. So in total, you’ll need around 40-45 minutes to enjoy these tasty Pig Shots.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil to make cleanup quick and easy.
2. Mix the Sausage Filling:
In a mixing bowl, combine the ground pork sausage, shredded cheese, smoked paprika, garlic powder, black pepper, and brown sugar. Mix everything together well so the spices and cheese are evenly blended throughout the sausage.
3. Form and Wrap:
Take small amounts of the sausage mixture and roll them into meatballs about 1 to 1.5 inches wide. Then, wrap each meatball with half a slice of bacon, making sure the bacon covers it completely. Use a toothpick to hold the bacon in place if needed.
4. Bake to Perfection:
Place your bacon-wrapped meatballs on the prepared baking sheet. Bake them in the oven for 25-30 minutes until the bacon is crispy and the sausage is thoroughly cooked.
5. Rest and Garnish:
Once baked, take the Pig Shots out of the oven and let them rest for 5 minutes. Then sprinkle chopped fresh parsley or green onions on top for a nice touch of color and flavor.
6. Serve and Enjoy:
Serve warm, with your favorite dipping sauces like honey mustard, barbecue sauce, or ranch dressing. They’re perfect as a snack or appetizer that everyone will love!
Can I Use Frozen Sausage for Pig Shots?
Yes, you can use frozen ground sausage, but make sure to fully thaw it in the refrigerator overnight before mixing and shaping. This ensures even cooking and better texture.
How Should I Store Leftover Pig Shots?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F for 10-15 minutes to help keep the bacon crispy.
Can I Make Pig Shots Ahead of Time?
Absolutely! You can assemble the bacon-wrapped sausage balls and keep them covered in the fridge for a few hours or overnight. Just bake them fresh before serving.
What Are Some Good Dipping Sauce Options?
Popular choices include honey mustard, barbecue sauce, ranch dressing, or even a spicy sriracha mayo. Pick your favorite or offer a few to please every palate!