Pig Shots are little bundles of pure joy made from smoky, crispy bacon wrapped around juicy, flavorful sausages. They’re the perfect finger food for any party or just a fun snack whenever you want something meaty and tasty. The crackly texture of the bacon pairs so well with the savory sausage inside, making each bite a little celebration.
I love making Pig Shots when friends come over because they’re easy to share and always disappear fast. One tip I’ve learned is to secure them with a toothpick so the bacon stays wrapped tight while cooking—it makes a big difference! Plus, they’re simple enough to throw together even on busy days, but they taste like you spent hours perfecting them.
My favorite way to serve Pig Shots is with a little dipping sauce on the side, like mustard or barbecue sauce. It adds just the right kick and keeps everyone coming back for more. These little bites always bring a smile and are a sure way to make any gathering feel cozy and fun.
Key Ingredients & Substitutions
Ground Pork Sausage: This is the star protein that gives Pig Shots their juicy, rich flavor. If you want a lighter option, try ground turkey sausage or chicken sausage. Spicy sausage adds a nice kick, but mild works well too.
Bacon: Bacon wraps the sausage balls and crisps up beautifully. Standard-cut bacon is best because it’s easy to wrap and cooks evenly. If you prefer less fat, turkey bacon can be used, but it won’t get as crispy.
Seasonings: Smoked paprika brings a subtle smoky depth without needing a smoker. Garlic and onion powder add savory notes that blend perfectly into the sausage. Brown sugar is optional, but it helps achieve a lovely caramelized crust on the bacon.
Fresh Parsley: This is for garnish to add a pop of color and a little freshness that balances the richness of the meat. You can swap parsley with chives or cilantro if you prefer a different flavor.
How Do You Wrap Bacon Around Sausage So It Stays Put?
Wrapping the bacon neatly and ensuring it stays in place while cooking is key for perfect Pig Shots. Here’s how I do it:
- Cut bacon slices in half. Shorter strips are easier to wrap around small sausage balls.
- Place the sausage ball on one end of the half-slice of bacon and roll tightly to cover it fully.
- Secure the loose end with a toothpick by inserting it through the bacon and into the sausage ball. This keeps everything snug during baking.
- Arrange wrapped balls on a wire rack so heat circulates evenly, which helps the bacon crisp up nicely on all sides.
Taking these steps means your bacon won’t unravel, and each Pig Shot comes out crispy and delicious every time.
Equipment You’ll Need
- Baking sheet with a wire rack – I like using this to help the bacon crisp up evenly and prevent greasiness.
- Mixing bowls – for combining your sausage and seasonings easily.
- Sharp knife – to cut the bacon slices in half smoothly.
- Toothpicks – essential for holding the bacon in place around the sausage balls during baking.
- Meat scoop or spoon – makes dividing the sausage mixture into even portions hassle-free.
Flavor Variations & Add-Ins
- Use spicy sausage or add hot sauce to the mixture for extra heat—great for those who love a kick.
- Mix in shredded cheese like cheddar or pepper jack into the sausage for gooey bites inside the bacon wrap.
- Incorporate chopped jalapenos or green chilies for a tangy, spicy flavor that pairs well with the smoky bacon.
- Sprinkle with your favorite dried herbs like thyme or oregano on top before baking to add a fresh herbal note.
How to Make Pig Shots
Ingredients You’ll Need:
- 1 lb ground pork sausage (mild or spicy, your choice)
- 12 slices of standard-cut bacon
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp brown sugar (optional, for a touch of sweetness and caramelization)
- Fresh parsley, finely chopped (for garnish)
- Toothpicks
Time You’ll Need:
This recipe takes about 15 minutes to prep and around 25-30 minutes to bake. So, plan for about 45 minutes total from start to serving, making it a quick and easy appetizer to enjoy!
Step-by-Step Instructions:
1. Get Ready and Preheat
Set your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper to catch the drips, then place a wire rack on top. This helps the bacon get nice and crispy all around.
2. Mix the Sausage and Seasonings
In a big bowl, combine the ground pork sausage with smoked paprika, garlic powder, onion powder, black pepper, salt, and brown sugar if you’re using it. Stir gently until everything is well mixed.
3. Shape the Sausage Balls
Divide the sausage mixture into 12 equal pieces. Roll each piece into a ball about 1½ to 2 inches wide.
4. Wrap with Bacon
Cut each bacon slice in half. Wrap one half-slice tightly around each sausage ball. To keep the bacon from unraveling, stick a toothpick through it into the sausage ball.
5. Bake Until Crispy
Place the wrapped sausage balls on the wire rack, leaving a little space between each one. Bake for 25-30 minutes, until the bacon is crispy and the sausage is cooked through. For extra crispiness, you can broil them for 2-3 minutes at the end—just watch carefully so they don’t burn.
6. Garnish and Serve
Take the Pig Shots out of the oven, remove the toothpicks, and sprinkle with fresh parsley. Serve warm with dipping sauces like mustard, barbecue sauce, or spicy ketchup for an easy, crowd-pleasing snack!
Can I Use Frozen Sausage for Pig Shots?
Yes, but make sure to fully thaw the sausage in the fridge overnight before preparing. Using thawed sausage helps the seasonings mix evenly and ensures even cooking.
How Do I Store Leftover Pig Shots?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to crisp the bacon back up.
Can I Make Pig Shots Ahead of Time?
Absolutely! You can assemble the bacon-wrapped sausage balls, cover, and refrigerate them for a few hours before baking. Just add a few extra minutes to the baking time if cooking from chilled.
What Are Some Good Dipping Sauces to Serve With Pig Shots?
Mustard (spicy or honey), barbecue sauce, and sriracha mayo are all fantastic choices that complement the smoky, savory flavors perfectly.