Smoked Pig Shots – The Ultimate Savory Snack for Every Occasion

Serving Suggestions: Serve with your favorite dipping sauce, such as ranch, barbecue sauce, or a spicy aioli.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or smoker for best results.
Freezing: Freeze leftovers by wrapping them individually in plastic wrap, then placing them in a freezer bag for up to a month.
Variations
Cheese Swap: Try a different cheese, like pepper jack, for an extra kick.
Sweet and Spicy: Add a dollop of your favorite hot sauce or drizzle some honey for a sweet-spicy combo.
Vegetarian Option: Use vegetarian sausage and skip the jalapeños for a milder version.
FAQ
Can I use regular sausage instead of smoked sausage?
Yes, but smoked sausage adds an extra depth of flavor. If using regular sausage, consider adding a bit of liquid smoke for that signature smoky taste.

Can I cook these in the oven instead of a smoker?
Absolutely! Preheat your oven to 375°F (190°C) and bake the pig shots on a baking sheet for 25-30 minutes, or until the bacon is crispy.

How do I know when they’re done?
The pig shots are done when the bacon is crispy, and the cheese filling is bubbly. You can check the internal temperature of the sausage (it should reach 160°F or 71°C).