Pig Shots
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These Pig Shots are bacon wrapped sausage cups filled with a creamy jalapeño cheese mixture, finished with brown sugar, and air fried until the bacon is crispy and the filling is bubbling. They disappear faster than you can make them.
What Are Pig Shots
Pig Shots are one of those appetizers that look impressive, taste incredible, and take about 15 minutes to put together. Each one is a slice of smoked sausage wrapped in bacon to form a small cup, filled with a creamy mixture of cream cheese, cheddar, and diced jalapeño, topped with a pinch of brown sugar, and cooked in the air fryer until everything is golden, crispy, and bubbling. They are the first thing to go at any gathering and I have never once had any left over.
Why This Recipe Works
Thick cut bacon is not optional here. Thin bacon does not have enough structure to hold its shape around the sausage during cooking. It flops, it tears, and the filling ends up in the bottom of the air fryer instead of in the cup. Buy thick cut, wrap tightly, and secure with a toothpick. The toothpick is also not optional.
The brown sugar on top is doing real work. As the Pig Shots cook, the sugar melts into the bacon fat and the cream cheese and creates a sticky, caramelized glaze on the surface. That sweetness against the smoky bacon and spicy jalapeño is what makes these taste so layered and complex for something that takes 15 minutes to prep. Do not skip it and do not be stingy with it.
The air fryer gives us results in 10 minutes that a smoker takes hours to achieve. It is genuinely the best method for this recipe at home and we are not going back to the oven version after this.
Key Ingredients You Need
- Thick cut bacon. Four slices cut into thirds gives us 12 pieces, one per Pig Shot. The thickness is what makes the cup work. Thin bacon will give you a sad, floppy situation and we are not interested in that.
- Smoked sausage. One pound of kielbasa or any smoked sausage, cut into 12 pieces about half an inch thick. The sausage is already cooked so we are just heating it through and getting some color on it while the bacon crisps up.
- Cream cheese. One cup, fully softened. Cold cream cheese does not mix smoothly and you will end up with lumps in the filling. Pull it out of the fridge at least 30 minutes before you start.
- Cheddar cheese. Half a cup, shredded. Sharp cheddar adds more flavor than mild. Shred it yourself if you can because pre-shredded has a coating that makes it melt less cleanly into the filling.
- Jalapeños. Two tablespoons, finely diced. They add heat and brightness that cuts through the richness of the cream cheese and bacon. If heat is not your thing, swap them for finely diced bell pepper. You lose the kick but the filling is still excellent.
- Brown sugar. One tablespoon, packed. Sprinkled over the top before cooking. This is the move that makes Pig Shots taste like more than the sum of their parts.
- BBQ sauce. For drizzling or dipping after cooking. Our homemade BBQ sauce is worth making if you have the time. Store bought is perfectly fine.
Jo’s Tip
Use a piping bag or a zip lock bag with the corner snipped off to fill the cups. Spooning the cream cheese mixture in works but a piping bag is faster, cleaner, and gives you more control over how much filling goes in each cup. It also means less cream cheese on your hands, which is either a pro or a con depending on how you feel about cream cheese.
Cut each bacon slice into thirds. Wrap one piece of bacon tightly around the circumference of each sausage slice, forming a cup with the sausage as the base. Secure with a toothpick pushed through the bacon and into the sausage. Make sure the bacon overlaps slightly so the cup holds its shape.
In a bowl, combine the softened cream cheese, shredded cheddar, and diced jalapeños. Mix until fully combined and smooth. Transfer to a piping bag or zip lock bag with the corner cut off.
Pipe the cheese mixture into each bacon cup, filling it to just above the rim of the bacon. Sprinkle a small pinch of brown sugar over each filled cup.
Preheat the air fryer to 390°F for 3 minutes. Place the Pig Shots in a single layer in the basket. Do not overcrowd. Cook in batches if needed. Air fry for 10 minutes until the bacon is crispy and the cheese is bubbling and lightly golden on top. Remove carefully, drizzle with BBQ sauce, and serve immediately.
Substitutions
Smoked sausage: Any smoked sausage works here. Andouille adds more heat and a deeper smoky flavor. Chorizo is excellent if you want a spicier result. Bratwurst is a milder option that pairs well with the jalapeño filling. Whatever you use, make sure it is precooked smoked sausage and not raw sausage, which will not cook through properly in 10 minutes.
Jalapeños: Finely diced bell pepper is the most straightforward mild swap. Pickled jalapeños add a different kind of heat with more acidity. Green onions stirred into the filling are a completely different direction but work well with the cheddar. If you want more heat rather than less, a finely diced serrano pepper will get you there.
Cheddar cheese: Pepper jack melts beautifully and adds heat that works well with the jalapeños. Smoked gouda is an excellent swap that leans into the smoky profile of the sausage and bacon. Monterey jack is a milder option that melts very cleanly. Any good melting cheese works here.
BBQ sauce: Hot sauce is a great alternative for people who want heat rather than sweetness. Ranch dressing is a crowd pleasing dipping option if BBQ sauce is not to everyone’s taste. Honey mustard also works surprisingly well with the bacon and brown sugar flavors.
Troubleshooting
The bacon unwrapped during cooking: The toothpick was not secure enough or the bacon was not wrapped tightly enough before cooking. Make sure the toothpick goes through both the overlapping ends of the bacon and into the sausage. Wrap snugly before securing. If the bacon is very thin it will also be more prone to unwrapping, which is another reason thick cut is better for this recipe.
The cheese filling leaked out: The cup was overfilled or the bacon unwrapped slightly during cooking. Fill the cup to just above the rim but do not mound the cheese too high. Some filling will bubble and expand as it heats so leave a small margin. Also make sure the bacon overlap is secure before the Pig Shots go in the air fryer.
The bacon is not crispy enough: Add 2 to 3 more minutes and check again. Air fryers vary by model and size. The bacon should be visibly golden and crisp on the outside, not pale and chewy. If your air fryer consistently runs cool, bump the temperature to 400°F for the last few minutes.
The cream cheese is lumpy in the filling: It was not softened enough before mixing. Cold cream cheese does not blend smoothly no matter how hard you mix it. Pull it out of the fridge at least 30 minutes before you start, or unwrap it and microwave it for 15 seconds. Soft cream cheese mixes into a smooth filling in about 30 seconds.
Can We Make These on the Grill or in the Oven?
Yes to both. For the oven, preheat to 400°F and place the Pig Shots on a wire rack set over a baking sheet lined with foil. The wire rack allows heat to circulate around the bacon. Bake for 20 to 25 minutes until the bacon is crispy and the cheese is bubbling.
For the grill, cook over indirect heat at around 350°F for 30 to 40 minutes. The smoke from the grill adds a layer of flavor that the air fryer cannot replicate and is genuinely worth the extra time if you have it.
Storing Leftovers
Fridge: Store cooled Pig Shots in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F for 3 to 4 minutes to bring the bacon back to crispy. The microwave will reheat them but the bacon goes soft and chewy, which is not what we are going for.
Freezer: These also freeze well for up to 2 months. Freeze in a single layer first, then transfer to a freezer bag. Reheat from frozen in the air fryer at 375°F for 10 to 12 minutes.
More Delicious Appetizers
- Antojitos
- Popcorn Shrimp
- Prosciutto Wrapped Asparagus
- Bacon Wrapped Chicken Bites
- Pimento Cheese
- Bang Bang Wings
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pig Shots {Air Fryer}
Video
Ingredients
- 4 slices bacon (thick-cut )
- 1 pound smoked sausage (like kielbasa, cut into 12 pieces about ½ inch thick)
- 1 cup cream cheese (softened)
- ½ cup cheddar cheese (shredded )
- 2 tablespoons jalapeños (finely diced )
- 1 tablespoon brown sugar (packed)
- BBQ sauce (for drizzling)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cut each bacon slice into thirds. Wrap a piece of bacon around the circumference of each sausage slice, forming a small cup. Secure with a toothpick to keep the bacon in place.
- In a bowl, combine the cream cheese, shredded cheddar cheese, and diced jalapeños. Mix until well combined.
- Spoon or pipe the cheese mixture into each bacon-wrapped sausage cup. The cheese should fill the cup and can mound slightly above the rim of the bacon.
- Sprinkle brown sugar over the filled cups to enhance their flavor.
- Preheat your air fryer to 390°F (200°C) for about 3 minutes.
- Place the pig shots in the air fryer basket in a single layer. You may need to cook them in batches depending on the size of your air fryer. Air fry at 390°F (200°C) for about 10 minutes, or until the bacon is crispy and the cheese is bubbly.
- Carefully remove the pig shots from the air fryer. Serve with BBQ sauce on the side.
Notes
- Use thick-cut bacon to make sure the cups hold their shape.
- Soften the cream cheese fully for a smooth and easy-to-mix filling.
- Preheat the air fryer for even cooking and crispier results.
- Avoid overcrowding the air fryer basket to ensure the bacon gets crispy.
- Use a piping bag for easier filling of the cheese mixture into the bacon cups.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Frequently Asked Questions
Can we make Pig Shots ahead of time?
Yes. Assemble the Pig Shots completely, cover, and refrigerate for up to 24 hours before cooking. Pull them out of the fridge about 10 minutes before they go in the air fryer so they are not cooking from fully cold. The cook time stays the same.
Can we use turkey bacon?
Yes but with a caveat. Turkey bacon is thinner and cooks faster than regular bacon, which means it can overcook before the cheese is fully bubbling. Watch them closely from the 7 minute mark and pull them when the turkey bacon looks golden and set. The cup will also be slightly less sturdy than with regular bacon but it holds well enough with a toothpick.
Do we need to preheat the air fryer?
Yes. Three minutes at 390°F before the Pig Shots go in ensures even cooking from the start and helps the bacon begin crisping immediately. Skipping the preheat means the first few minutes of cooking time are just bringing the basket up to temperature and the bacon ends up less crispy.
