Dinner

Oven-Baked Pig Shots Recipe

Name: Oven-Baked Pig Shots Recipe
Prep time: 15 min
Cook time: PT-492360H59M3S
Total time: 1 h
Cuisine: American
Ingredients: 1 lb smoked sausage, sliced into 1/2 inch rounds; 1 lb thick-cut bacon, sliced in half; 8 oz cream cheese, softened; 1 cup shredded sharp cheddar cheese; 1/4 cup chopped green onions; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp smoked paprika; 1/4 tsp black pepper; Toothpicks

Byluca Carter March 1, 2026March 1, 2026

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Introduction

Oven-Baked Pig Shots are a crowd-pleasing appetizer that’s both tasty and easy to prepare. These bacon-wrapped smoked sausage bites filled with a creamy cheese mixture make the perfect savory snack for parties or game day.

The image shows a white plate filled with about ten small bacon-wrapped rolls arranged closely in rows. Each roll has a crispy, dark brown edge layer of bacon wrapped around a lighter, golden-brown inner layer that looks like cooked chicken or meat. On top of each roll is a creamy, melted cheese layer with green chopped onions sprinkled for garnish. Some rolls have slightly charred, crispy bacon edges adding texture contrast. Behind the plate, there is a white round dish with more chopped green onions and some green leafy garnish on the white marbled surface around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb smoked sausage, sliced into 1/2 inch rounds
1 lb thick-cut bacon, sliced in half

8 oz cream cheese, softened
1 cup shredded sharp cheddar cheese

1/4 cup chopped green onions
1/2 tsp garlic powder

1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp black pepper

Toothpicks

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top to allow even cooking.
Step 2: Wrap each sausage slice with half a slice of bacon to form a small cup. Secure the bacon in place with a toothpick.

Step 3: In a medium bowl, combine the softened cream cheese, shredded cheddar, chopped green onions, garlic powder, onion powder, smoked paprika, and black pepper. Mix until well blended.
Step 4: Using a small spoon or piping bag, fill each bacon-wrapped sausage cup with the cheese mixture.
Step 5: Place the filled pig shots on the wire rack and bake for 40-45 minutes, or until the bacon is crispy and golden brown.

Step 6: Remove from the oven, let them cool slightly, then serve warm for the best flavor and texture.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the cheese mixture.
Use thinly sliced bacon for faster cooking, but watch closely to avoid burning.

Swap sharp cheddar for pepper jack cheese for a spicier twist.
Make ahead by assembling and refrigerating them for up to 24 hours before baking.

Storage

Store leftover pig shots in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to regain crispiness. Avoid microwaving as it can make the bacon chewy.

How to Serve

The image shows several small, round bacon-wrapped bites arranged closely on a white rectangular plate. Each piece has a crispy, dark reddish-brown bacon outer layer with slightly charred edges. Inside, there is a golden-brown, bubbly melted cheese layer visible on the top surface. Bright green chopped scallions or green onions are sprinkled on the cheese, adding a fresh pop of color. The plate rests on a wooden surface with a white marbled texture in the background, and a small white bowl with extra green onions is placed out of focus behind the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sausage instead of smoked sausage?

Yes, but smoked sausage adds a deeper flavor that complements the bacon and cheese. If using regular sausage, consider adding a bit of smoked paprika or liquid smoke for extra smokiness.

How do I prevent the bacon from unwrapping during baking?

Securing the bacon slices tightly around the sausage with a toothpick helps keep them in place. Using a wire rack also allows even heat circulation, helping the bacon crisp evenly without shrinking too much.