Pig Shots are little bundles of joy wrapped in bacon, usually featuring a juicy sausage or meat filling that’s crispy on the outside and tender on the inside. They’re the perfect combination of smoky, salty, and savory flavors that make every bite addictive and fun to eat.
I love making Pig Shots for gatherings because they’re so easy to pop into your mouth, and they bring a smile to everyone’s face. One great tip is to make sure the bacon is cooked just right—crispy enough to hold together but still soft enough to get that melt-in-your-mouth experience. I often serve them with some dipping sauces like spicy mustard or a tangy barbecue sauce to add an extra kick.
Whenever I make Pig Shots, they always disappear quickly, and people ask for the recipe right away. They’re perfect as a snack, appetizer, or part of a casual party spread. I find that little bites like these bring everyone together and start conversations, so they’re definitely a go-to for fun times with friends and family.
Key Ingredients & Substitutions
Ground Pork Sausage: This is the star of Pig Shots, bringing rich flavor and juiciness. If you prefer, ground turkey or chicken sausage can be a lighter option, but the flavor will be milder.
Bacon: Bacon wraps add a smoky crunch and hold the meatballs together. You can use turkey bacon for a leaner choice, though it may be less crispy.
Barbecue Sauce & Brown Sugar: These add a sweet and tangy glaze that balances the salty bacon. Try honey or maple syrup if you want a natural sweetener.
Spices (Smoked Paprika, Garlic & Onion Powder): They provide depth of flavor. Feel free to adjust the smoked paprika or swap it for regular paprika if you want less smokiness.
Cheddar Cheese (optional): Stuffing the meatballs with cheese gives a delicious surprise inside. You can use other melty cheeses like mozzarella or pepper jack for a twist.
How Do You Keep Bacon Crispy While Cooking Pig Shots?
Crispy bacon is key for great Pig Shots. Here’s what helps:
- Use a Wire Rack: Laying the bacon-wrapped meatballs on a wire rack lets heat circulate all around, so bacon crisps up evenly without sitting in its fat.
- Don’t Overlap: Keep each piece separated to avoid steaming and to promote even crispness.
- Oven Temperature: Bake at 375°F (190°C) — hot enough to render fat and crisp bacon, but not so hot that it burns before the sausage cooks fully.
- Watch Time Carefully: Around 25-30 minutes usually works, but check around 20 minutes to avoid overcooking.
These steps help get that perfect crispy bacon without drying out the juicy sausage inside. I’ve noticed it’s important to check several pieces since ovens can vary.
Equipment You’ll Need
- Baking sheet with a wire rack – I recommend this so the bacon crisps evenly and excess fat can drip away.
- Mixing bowl – for combining the sausage, spices, and sauce, making mixing easy and quick.
- Measuring spoons and cups – to keep your ingredients balanced and ensure the flavor turns out just right.
- Cookie scoop or spoon – helps shape uniform meatballs, so they cook evenly.
- Toothpicks – for securing the bacon around each meatball, making assembly simple.
Flavor Variations & Add-Ins
- Use different cheeses like pepper jack, Monterey Jack, or cream cheese inside for extra flavor and creaminess.
- Add chopped jalapeños or green chiles to the sausage mixture for a spicy kick.
- Try sweet options by brushing the finished shots with honey or maple syrup before serving.
- Use turkey bacon or chicken sausage for a leaner, milder version.
How to Make Pig Shots
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground pork sausage
- 2 tbsp barbecue sauce
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- ¼ cup shredded sharp cheddar cheese (optional)
For Wrapping:
- 12 slices bacon, cut in half
For Garnish:
- Chopped parsley
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and shape the meatballs, plus 25-30 minutes of baking time. So, around 45 minutes total from start to finish, including a little time to cool before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup, and place a wire rack on top. The rack helps the bacon cook evenly and get nice and crispy.
2. Make the Sausage Mixture:
In a large bowl, mix the ground pork sausage, barbecue sauce, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper together until everything is well combined. If you like, add the shredded cheddar cheese to the mix or stuff a small amount inside each meatball for a cheesy surprise.
3. Shape the Meatballs:
Use your hands to form the sausage mixture into small meatballs about 1 ½ inches in diameter. If you’re adding cheese inside, create a little pocket before rolling the meatballs.
4. Wrap the Meatballs with Bacon:
Take a half slice of bacon and wrap it around each meatball tightly. Use a toothpick if needed to keep the bacon in place while cooking.
5. Bake the Pig Shots:
Place the bacon-wrapped meatballs onto the wire rack, making sure they don’t touch each other. Bake in the preheated oven for 25-30 minutes, or until the bacon is crisp and the sausage is cooked through (internal temperature should be 160°F or 71°C).
6. Serve and Enjoy:
Carefully remove the toothpicks, then transfer the Pig Shots to a serving platter. Sprinkle with chopped parsley for a fresh touch. Serve warm with your favorite dipping sauces like spicy mustard or barbecue sauce for an extra burst of flavor.
Can I Use Frozen Sausage for Pig Shots?
Yes, but make sure the sausage is fully thawed before mixing and shaping. Thaw it in the fridge overnight or use the microwave’s defrost setting. This helps ensure even cooking and proper texture.
Can I Prepare Pig Shots Ahead of Time?
Absolutely! You can assemble the bacon-wrapped meatballs a few hours before baking. Keep them covered in the fridge and bake just before serving to enjoy fresh, crispy bacon.
How Should I Store Leftovers?
Store leftover Pig Shots in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to crisp the bacon back up.
What Are Some Good Dipping Sauces for Pig Shots?
Try spicy mustard, barbecue sauce, ranch dressing, or a tangy sriracha mayo. These flavors complement the smoky, savory taste of the bacon and sausage perfectly.