Pig Shots Appetizer Recipe

I perfected an air fryer pig shots recipe that tucks cream cheese into kielbasa and wraps it in bacon, a clever take on Bacon Appetizers.

I never thought kielbasa or smoked sausage with a creamy surprise could steal every party, but these Pig Shots do. One bite and the cream cheese center hits you with salty, smoky joy, and suddenly people forget their diets and manners.

If you keep a folder for Bacon Appetizers or need standout Tailgate Food, this will vanish off the tray before you blink. I still get texts asking when i’ll bring them again.

Theyre simple, a little messy, and totally addictive , bring extras if you want friends afterward.

Ingredients

• Kielbasa or smoked sausage: rich in protein, high fat, pretty salty with bold smoky flavor
• Cream cheese: very creamy, high fat, adds tang and smooth mouthfeel to each bite
• Bacon gives crisp salty bites, lots of saturated fat, savory umami that everyone loves
• Brown sugar melts to a sticky caramel glaze, mostly simple carbs, very sweet
• Maple syrup or honey: natural sweeteners, adds depth and sticky shine to bacon
• Barbecue sauce optional: tangy, can add acidity and smoky sweetness, watch added sugars
• Green onions or parsley: bright fresh herb notes, small vitamin boost, pretty garnish
• Salt and pepper: tiny bit lifts flavors, season to taste, don’t overdo the salt

Ingredient Quantities

• 1 lb kielbasa or smoked sausage, about 24 rounds
• 8 oz cream cheese, softened
• 12 slices thin bacon, halved (24 halves)
• 1/2 cup packed brown sugar
• 2 tbsp maple syrup or honey
• 2 tbsp barbecue sauce (optional)
• about 24 toothpicks
• chopped green onions or parsley for garnish (optional)
• salt and freshly ground black pepper, to taste

How to Make this

1. Slice the kielbasa into about 24 rounds, roughly 1/2 inch thick, pat them dry with a paper towel so the cream cheese will stick better.

2. In a bowl, mix the softened cream cheese with a pinch of salt and freshly ground black pepper, stir in a tablespoon of chopped green onions or parsley if you like, taste and adjust.

3. Pipe or spoon a small dollop of the cream cheese onto the center of each kielbasa round, press it down a little so it sits flat but don’t let it spill over.

4. Cut the 12 bacon slices in half to make 24 halves, wrap one half slice around each stuffed kielbasa piece and secure with a toothpick through the center so it wont unwrap.

5. Mix the brown sugar with the 2 tablespoons maple syrup or honey and the optional 2 tablespoons barbecue sauce if using, it should be thick but brushable.

6. Lightly brush or spoon the maple/brown sugar glaze over each bacon wrapped piece, pressing a little brown sugar onto the bacon so it sticks.

7. Preheat your air fryer to 375 F (190 C) for a few minutes, arrange the pig shots in a single layer leaving small gaps, you may need to do batches.

8. Air fry for about 10 to 12 minutes, flipping halfway, until bacon is crispy and the sugar has caramelized; if you want extra glaze brush on a little more BBQ or maple in the last 1 to 2 minutes.

9. Let cool a couple minutes, remove toothpicks if you want, sprinkle chopped green onions or parsley on top and serve warm.

Equipment Needed

1. Cutting board (sturdy, for slicing the kielbasa)
2. Sharp chef’s knife (a dull one will just smash the rounds so sharpen it first)
3. Paper towels or clean kitchen towel (to pat the slices dry)
4. Medium mixing bowl and spoon or small spatula (to mix the cream cheese)
5. Piping bag or zip top bag with the corner snipped, or a small spoon (for dolloping the cheese)
6. Toothpicks (about 24, to hold the bacon)
7. Pastry brush (to brush on the maple brown sugar glaze)
8. Tongs or a small slotted spatula (to flip and transfer the pig shots)
9. Air fryer with basket or rack (preheat to 375 F)
10. Measuring cups and spoons (for brown sugar, syrup and BBQ sauce)

FAQ

Pig Shots Appetizer Recipe Substitutions and Variations

• Kielbasa or smoked sausage: Polish sausage or andouille for a smokier hit, spicy chorizo if you like heat, turkey or chicken sausage for a lighter option, or plant based sausage for a vegetarian take
• Cream cheese: Neufchatel or mascarpone for similar richness, goat cheese blended with a little cream for tang, ricotta mixed with a touch of sour cream for a lighter, fluffier filling
• Bacon: pancetta or prosciutto crisped up for that salty savory wrap, turkey bacon if you want less fat, thin sliced ham or Canadian bacon wrapped and secured with a toothpick
• Brown sugar / maple syrup: swap brown sugar for coconut sugar or raw turbinado sugar, use a bit of molasses plus granulated sugar for deeper flavor, or replace maple syrup with honey or agave

Pro Tips

– Chill the stuffed rounds for 10 to 15 minutes before you wrap them, it firms the cream cheese so it wont squish out when you handle them. Don’t freeze them solid though or you’ll have to wait too long for them to cook through.

– Use thin bacon or give the bacon a quick 30 second zap in the microwave to take some rawness out, that way the bacon crisps without the sugar burning. Wrap with the seam down and tuck the end under so they dont unravel while cooking.

– Hold back most of the sugary glaze until the last 1 to 2 minutes, sugar burns fast in hot air. Brush a light coat early for sticky color but save the rest to give them one glossy final hit right at the end.

– Don’t overcrowd the basket, leave little gaps and do batches, flip halfway and check at 8 minutes so you can adjust time. If you use wooden toothpicks soak them a few minutes first so they dont char, and garnish at the end so the herbs stay bright.