1-Getting pig shots just right is all about following simple steps that build layers of flavor and texture. Start by gathering your ingredients and prepping the smoked sausage into ¾-inch chunks for even cooking. This appetizer features those chunks wrapped in half strips of thick-cut bacon, filled with a creamy mixture, and baked to crispy perfection. You’ll love how quickly it comes together, making it ideal for busy evenings or spontaneous gatherings.

2-First, prepare the filling by mixing 4 ounces of room temperature cream cheese, ¼ cup sour cream, 1 diced jalapeno (seeds removed), ½ cup sharp cheddar cheese, and ½ teaspoon seasoning in a bowl until smooth. Next, wrap each ¾-inch chunk of smoked sausage with a half strip of the 12 ounces of bacon, securing it with toothpicks or placing it in a muffin tin for stability. Then, fill each wrapped sausage with the creamy mixture and top with sliced jalapenos for an extra kick.

3-After that, brush the tops with a glaze made by combining ¼ cup BBQ sauce, ⅛ cup honey, and 1½ teaspoons brown sugar for a sweet and tangy finish. Preheat your oven to 375°F and bake the pig shots for 40 to 45 minutes until the bacon turns crispy and golden. Finally, let them cool for a few minutes before serving to your guests. This method ensures tender, flavorful bites every time, and you can adapt it by trying different sausages or yogurt swaps as mentioned.