These Smoked Pig Shots are an irresistible appetizer or snack: smoked sausage slices wrapped in bacon and filled with a chipotle‑spiked cream cheese mixture. They’re smoky, creamy, slightly sweet from a finishing drizzle, and perfect for backyard barbecues or game day gatherings.
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What are Pig Shots?
Pig Shots are bite‑sized “shot glass” cups made from smoked sausage and bacon. A thick slice of pre‑smoked sausage forms the base, a half slice of bacon wraps around it and is secured with a toothpick, then each cup is filled with a creamy, seasoned cheese mixture. They take some time to assemble, but the combination of smoky sausage, crispy bacon and spicy‑smoky chipotle filling is well worth the effort.
Ingredients needed for these Smoked Pig Shots
Smoked sausage or kielbasa: Pre‑smoked links work best and make assembly quick. Slice into roughly 3/4‑inch rounds for a sturdy base.
Bacon: Thin slices wrapped around the sausage create the cup and add the classic bacon flavor. Cutting bacon slices in half makes for perfectly sized cups.
Whipped cream cheese: Whipped spreads are already soft and easy to mix into a smooth filling; you can also use softened block cream cheese.
Chipotles in adobo: Finely chopped chipotles add deep smoky heat. Use 2–3 peppers or adjust to taste.
Mexican blend cheese: A cup of shredded Asadero/Oaxaca/Quesadilla or similar melts into the filling for added richness.
BBQ rub: An all‑purpose rub seasons the filling and adds a lightly crisped top after smoking.
Agave nectar (optional): A small drizzle near the end of smoking creates a glossy sweet finish that balances heat; honey or hot honey work too.
Pro Tips
- Slice the sausage a bit thicker so the bacon has something to wrap around and hold up.
- Use a zip‑top bag or piping bag to pipe the filling neatly into each cup.
- Use a sharp knife to halve the bacon quickly and cleanly.
- Place a drip pan beneath the rack to catch bacon drippings and make cleanup easier.
How to make these Chipotle Smoked Pig Shots
Preheat your smoker to 300°F. Slice the smoked sausage into approximately 3/4‑inch rounds (about 30 slices from a standard 14‑oz package). Wrap each round with half a slice of bacon and secure the bacon with a toothpick or small skewer pushed up through the bottom of the sausage.
For the Chipotle Cream Cheese Filling
In a medium bowl, combine the whipped cream cheese, Mexican blend cheese, chopped chipotles and half of the BBQ rub. Mix until smooth and evenly combined. Transfer the mixture to a piping bag, zip‑top bag with the corner snipped, or a proper piping bag and pipe the filling into each bacon‑wrapped sausage cup. Lightly sprinkle additional BBQ rub on top.
Arrange the filled pig shots on a small cooling rack or similar to transfer them to the smoker without losing their shape.
How long to Smoke Pig Shots
Place the rack on the smoker grates (or set the pig shots directly on the grates) and smoke at 300°F for about 45 minutes. When the bacon is nearly at your desired crispness, drizzle each pig shot lightly with agave or honey and continue smoking another 10–15 minutes to set the glaze and finish crisping the bacon.
Remove the pig shots once the bacon is crisp to your liking. Serve warm and enjoy.
Watch Me Make These Smoked Pig Shots
Substitutions & Additions:
- Want more heat? Use 3–4 chopped chipotles.
- No chipotles? Finely chopped jalapeño will add fresh heat but less smoky depth.
- Swap agave for honey or hot honey for a spicy‑sweet finish.
- Use any BBQ rub you prefer — pork, spicy, or sweet blends all work well.
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Chipotle Smoked Pig Shots
Equipment
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Knife
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Toothpicks/Small skewers
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Cooling rack or similar for easy removal
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Zip‑lock bag or piping bag
Ingredients
- 1 lb bacon cut in half
- 1 14 oz. package of skinless smoked sausage
- 8 oz. whipped cream cheese
- 1 cup Mexican blend cheese
- 2-3 chopped chipotles in adobo
- ½ tbsp all purpose BBQ rub divided
- raw agave or honey optional
Instructions
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Preheat the smoker to 300°F.
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Slice the sausages into about ¾‑inch pieces (approximately 30 slices).
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Wrap each sausage slice with half a slice of bacon so the sausage forms the base.
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Secure the bacon with a skewer or toothpick through the bottom of the sausage.
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Make the filling by mixing cream cheese, shredded cheese, chopped chipotles and half the rub in a bowl until combined.
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Use a spatula or wooden spoon to mix thoroughly.
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Transfer the filling to a zip‑top bag and snip a corner, or use a piping bag.
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Pipe the filling into each sausage/bacon “shot glass.”
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Sprinkle a little more BBQ rub on top of each filled shot.
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Place the shots on a small rack for easy transfer to the smoker.
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Place the rack on the grates (or set shots directly on the grates), close the lid and smoke at 300°F for about 45 minutes. Optionally place a pan underneath to catch drippings.
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When the bacon is nearly done, drizzle each pig shot with a little agave and smoke 10–15 more minutes until glazed and crisp.
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Serve warm and enjoy.
Video
Notes
* Cook time may vary based on smoker temperature and desired bacon crispness.
* Regular kielbasa works as an alternative to smoked sausage.