When I told my family I was making Green Chile Pig Shots for our game day snack they looked at me like “What did you just say?!”
I’m quite used to that look with all the crazy recipes I come up with, but this look was on a different level.
Well…let me explain what “pig shots” are because I am going to be making MANY new variations of these very soon!
They are slices of smoked sausage with a half piece of thick cut bacon wrapped around and secured with a toothpick.
Basically looks like a shot glass and you can fill that “glass” with anything your little heart desires 🙂
I saw these made on one of my favorite shows, Diners Drive Ins and Dives, at a BBQ place in Texas. So genius you know I had to try them for myself.
They had theirs filled with just cream cheese, but I have to always be a little extra 😉
For my first time making them I went with a cheesy green chile filling and they were every bit as good as I had hoped!
How to Make Green Chile Pig Shots
For the filling I mixed together a block of cream cheese, a can of green chiles, shredded cheese, and BBQ seasoning.
It helps tremendously if the cream cheese is at room temperature.
Next cut smoked sausage into half inch slices and cut a pound of thick cut bacon in half.
Wrap each half sliced piece of thick cut bacon around the sausage slices and secure with a toothpick.
I overlapped the bacon and stuck the toothpick through the overlapped part and straight into the sausage.
If you get a piece of bacon that doesn’t quite wrap around the sausage, just stretch it slightly or roll it to make it a weeeee bit longer.
Now that you have the “shot glasses” assembled, fill each the with cheesy goodness.
If you have filling leftover it’s super good on crackers or chips.
A snack before your snack, if you will 😉
A little more BBQ seasoning over top and head to the smoker.
Place them on the grill grate on a smoker set to 350 degrees for 45 minutes to 1 hour.
This really depends on your smoker’s temperature regulation and how crispy you prefer the bacon.
And hey, good news…these can be cooked in the oven at the same time and temp.
But I would recommend placing them on a wire baking rack over a lined baking sheet.
Holy Game Day Snack, Batman! Green Chile Pig Shots were quite the porky treat!
I had the best luck cutting mine in half rather than devouring the whole thing at once.
Now stay tuned for more crazy pig shot recipes with different twists and spins!
My first cookbook is now available on Amazon!
Get one for yourself or as a gift HERE!
If you like Green Chile Pig Shots, you might also like…
Green Chile Pig Shots
Green Chile Pig Shots are bacon wrapped smoked sausage shots filled with green chiles and cheese then smoked until crisp, so yummy!
- 1 pound smoked sausage
- 1 pound thick cut bacon
- 20 toothpicks
- 8 oz cream cheese at room temp
- 1 cup shredded cheese of choice (I used Mexican blend)
- 4 oz can green chiles
- 1 Tbsp BBQ seasoning
Slice the smoked sausage (about half inch thick) and cut the bacon in half.
Wrap each piece of bacon around each sausage slice, attempting to make each look like a shot glass with the sausage as the bottom. Put a toothpick through where the bacon overlaps, through the bacon and into the sausage.
Note: If a piece of bacon is too short to make it overlap around the sausage, stretch it or roll it slightly thinner.
Put the cream cheese, cheese, green chiles, and half of the BBQ seasoning in a bowl and stir until mixed. Fill each pig shot with the filling and sprinkle remaining BBQ seasoning over the pig shots.
Note: Should make approximately 20 pig shots.
Set your smoker to 350 degrees and place the pig shots on the grate for 45 minutes to 1 hour (keep an eye on them and remove when the bacon is done to your liking).
Note: These can also be baked in a 350 degree oven for 45 minutes to 1 hour on a wire baking rack over a baking sheet.
My first cookbook is now available on Amazon! Get one for yourself or as a gift HERE!