Thick-cut bacon, smoked sausage, cream cheese, sharp cheddar, jalapeños, BBQ sauce, honey, brown sugar. Just… trust me.
Okay, let me set the scene.
It was one of those why-did-I-agree-to-this kind of Saturdays. You know, one of those backyard hangouts where everyone assumes you’ll “bring something.” I was exhausted, mildly cranky, and honestly tempted to swing by the store for chips and pretend I made the dip. But then I remembered this thing I’d seen once on TikTok — jalapeño popper pig shots. Weird name, right?
Anyway, the idea stuck. So I rummaged through the fridge, cobbled together what I thought was a passable version, and hoped for the best. What came out of that oven? Absolute madness. Smoky sausage bases, creamy cheesy centers, a jalapeño crown on each, all hugged in crispy bacon. I didn’t even have time to pretend to be humble. They were gone in minutes.
Now I bring them to everything — birthdays, cookouts, even that one baby shower where someone whispered, “Who brought the meat cupcakes?” I still think about that.
Why You’ll Love This Jalapeño Popper Pig Shots Recipe?
Here’s the deal — they’re ridiculous in the best way.
You’ve got smoked sausage slices acting like little edible platforms. Then there’s this cheesy, spicy, slightly tangy filling that you shouldn’t eat with a spoon… but probably will. Top it off with a jalapeño ring and wrap the whole thing in bacon? That’s not just food. That’s a personality.
Also, I love that they don’t pretend to be healthy. Or refined. They’re messy. A little over the top. But they get people talking. And eating. And probably asking you for the recipe even though you made it up on a piece of scrap paper the first time.
Plus — and I’m serious about this — if you’re looking for a snack that steals the spotlight from the main course? This is it.
Ingredient Notes:
Alright, real talk — I’m not gonna list this like a boring label. Here’s what you’ll need, and a few things I’ve learned the hard way.
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Smoked Sausage – You want something thick enough to slice and still hold up in the oven. I’ve used andouille, kielbasa, even hot links once (10/10 would do again).
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Thick-Cut Bacon – Please don’t use thin bacon. It shrinks and ends up looking like it gave up halfway through. Thick bacon is key.
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Cream Cheese – Room temp. Unless you enjoy trying to mix bricks. (Been there.)
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Sharp Cheddar – I go for bold flavor here. You can mix it with pepper jack too if you’re wild like that.
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Sour Cream – Smooths everything out. And yeah, you could skip it… but why would you?
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Cajun Seasoning – Adds a little smoky heat. Not crazy spicy. Unless you want it to be.
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Jalapeños – One gets diced for the filling, and the rest are for decoration/sass/spice.
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BBQ Sauce, Honey, Brown Sugar – This glaze is low-key the hero. Sweet + spicy + smoky = everything.
That’s it. Well, plus toothpicks. Unless you want the bacon falling off and making a break for it in the oven.
How To Make Jalapeño Popper Pig Shots?
I’m not into overly complicated recipes. This one’s a mix, wrap, bake, pray type deal. And it works.
Step 1: Preheat the Oven
Crank it to 375°F. Line a baking pan with foil because… well, cheese. That stuff will try to escape. Spray it too, unless you like scrubbing.
Step 2: Mix the Cheese Stuff
Toss the cream cheese, cheddar, sour cream, Cajun seasoning, and one chopped jalapeño into a bowl. Stir until it’s creamy and you kinda want to eat it with a chip. I’ve done that. Not proud. Not ashamed.
Step 3: Build Your Pig Shots
Slice your sausage into thick coins. Then wrap each one with half a strip of bacon. You’re making a little meat cup, basically. Secure with a toothpick. Don’t overthink it — this isn’t architecture.
Step 4: Fill and Top
Spoon or pipe about 2 teaspoons of the cheese mix into each bacon cup. Top each one with a jalapeño slice. I sometimes add extra if I’m feeling spicy.
Step 5: Glaze ‘Em
Mix up the BBQ sauce, honey, and brown sugar. Brush a little over each shot. I say “little,” but if you get heavy-handed, I’m not judging.
Want To Save This Recipe?
Step 6: Bake
Pop them in the oven for 45-ish minutes. Check on them at 40. You want crispy bacon and bubbling cheese — not burnt ends. Unless you’re into that. (Hey, no shade.)
Step 7: Let Them Chill a Bit
Seriously. Let them sit for at least 5 minutes before you dive in. Molten cheese to the roof of the mouth? Been there. Never again.
Storage Options:
I’ll be honest, these don’t usually make it past round one. But if you manage to save a few:
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Fridge: Store them in a sealed container. Reheat in an air fryer if you want that bacon crisp again. Microwave works too, but… meh.
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Freezer: You can freeze them unbaked. Wrap them well, label them, and bake straight from frozen. Just add 10–15 minutes to the cook time.
Side note: I once found a frozen bag of these behind a box of waffles. Best surprise ever. Slightly freezer-burned, still delicious.
Variations and Substitutions:
Let’s be real. Not every version hits. But hey — experimenting is half the fun.
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Swapped Cheddar for Pepper Jack – Delicious. Spicier, meltier.
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Used Maple Bacon – Surprisingly amazing. Sweet and smoky? Yes, please.
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Added Crushed Red Pepper to the Cheese Mix – Regret. Too much heat. Couldn’t feel my face.
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Forgot the Jalapeño Toppers – Still good. But missed the drama.
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Did a Veggie Version – Used thick zucchini slices instead of sausage. It was… fine. Not pig shots, but a decent low-carb moment.
What to Serve with Jalapeño Popper Pig Shots?
You probably don’t need anything else. But if you want to round it out, here’s what I’d toss on the table:
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Cold Beer – Always.
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Pickles – Acid cuts through the richness. Plus, pickles are underrated.
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Cornbread – Just trust me.
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Potato Salad – The classic.
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Ranch or Blue Cheese Dip – For drizzling or dunking. You do you.
Honestly, just throw these on a big platter with some toothpicks and step back. It’s a feeding frenzy.
Frequently Asked Questions:
Can I make them ahead of time?
Yup. Assemble, refrigerate, and bake when ready. Super convenient for parties.
What if I don’t like spicy stuff?
Just skip the jalapeño slices. The filling’s still flavorful without the heat.
Can I grill them instead?
Yep! Use a grill-safe pan or heavy-duty foil. Indirect heat is your friend.
So yeah — Jalapeño Popper Pig Shots aren’t subtle. They’re loud, cheesy, meaty, spicy, sticky little bites of happiness. They will steal the spotlight at any event. They might make people forget the main course. And they definitely come with zero regrets.
Unless you eat 12. Which, I mean, I’ve done. Twice.
If you give these a shot (pun absolutely intended), I’d love to hear what you think. Or how you tweaked them. Or what weird thing you paired them with. Let’s keep the snack chaos alive.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Jalapeño Popper Pig Shots
Ingredients
- 1 pound smoked sausage sliced into 24 pieces, about 3/4 -1 inch thick
- 4 oz cream cheese softened
- 1 1/2 c sharp Cheddar cheese
- 1/2 tsp Cajun seasoning
- 2 tbsp sour cream
- 3 jalapenos divided
- 1 pound 12 slices thick cut bacon, cut in half
- 1/4 c spicy BBQ sauce
- 1 tbsp honey
- 1 tbsp brown sugar
Instructions
- Preheat Oven: Set your oven to 375 degrees F (190 degrees C). Prepare an 8x8-inch baking pan by lining it with foil. And spraying it with non-stick spray.
- Prepare Cheese Mixture: In a bowl, mix the softened cream cheese, sharp cheddar cheese, Cajun seasoning, and sour cream. Finely chop one jalapeño and stir it into the cheese mixture. Until well combined.
- Assemble Pig Shots: Slice the remaining jalapeños into 24 thin rings. Place a slice of smoked sausage in each mini muffin cup. Pipe about 2 teaspoons of the cheese mixture onto each sausage slice. Wrap each sausage with half a slice of bacon. Securing with a toothpick if necessary. Top each with a jalapeño ring.
- Prepare Glaze: In a small bowl, combine the BBQ sauce, honey, and brown sugar. Brush this mixture over each pig shot.
- Bake: Place the baking pan in the oven. And bake for 45 minutes. Or until the bacon is crispy. And the cheese is bubbly.
- Cool and Serve: Let the pig shots cool in the pan. For 5 to 10 minutes before serving. They will crisp up slightly as they cool.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
