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Spicy Pimento Pig Shots with Maple Honey Habanero Glaze (Game Day Bite-Sized Heat)

If you’ve ever wished a jalapeño popper and a bacon-wrapped sausage bite had a ridiculously delicious baby…this is it. You get smoky kielbasa as the base, bacon wrapped tight like a little flavor cup, then a creamy, spicy pimento-cheese filling that melts into every bite. And just when you think they can’t get better, you hit them with a Maple Honey Habanero Glaze - sweet up front, heat on the back end, and the kind of sticky shine that screams "one more won’t hurt."


They’re easy to prep, they look impressive, and they’re built for parties: no plates needed, no utensils, just grab-and-go greatness. Smoke them low to render that bacon, then crank the heat to finish with a crisp. Whether you’re feeding a crowd for Sunday football, hosting a watch party, or just trying to flex on your neighbors through the fence line, these pig shots always deliver.


Why you’ll love these:

  • Perfect game day finger food (clean, handheld, and addictive)

  • Sweet + heat balance from the glaze and jalapeño

  • Creamy, cheesy center with a little kick

  • Smoked flavor + crispy bacon finish (best of both worlds)



Step-by-Step Recipe Video:



(Makes 25–30 Pig Shots)


Ingredients:


Instructions:

1) Prep the pig shots

  1. Slice the kielbasa into ½–1 inch thick rounds.

  2. Cut each bacon strip in half.

2) Wrap & secure

  1. Wrap a half-strip of bacon around each kielbasa slice to form a little “cup.”

  2. Secure with a toothpick through the bacon and into the kielbasa.

3) Make the cheesy filling

In a bowl, mix together:

  • Cream cheese

  • Spicy pimento cheese

  • Grizzly Gold Rub

  • Sharp cheddar

  • Diced jalapeño

Stir until fully combined and smooth.

4) Fill them up

  1. Scoop the mixture into a zip-loc bag, snip a corner, and pipe filling into each pig shot.

  2. Top each one with a jalapeño slice.

5) Smoke, then crisp

  1. Smoke at 250°F for 1 hour (Smoked on my Z Grills 7002C2E Pellet Grill)

  2. Increase to 375°F for 20 minutes to crisp the bacon and tighten everything up.

6) Glaze & serve

Brush or drizzle Maple Honey Habanero Glaze over each pig shot during the last few minutes, or right when they come off the smoker for a glossy finish.

Serve hot and watch them vanish.


Tips for the best Pig Shots:

  • Use thick cut bacon: it holds shape better and creates that perfect bite.

  • Don’t overfill: pipe just to the top so it doesn’t spill out as it melts.

  • Want more heat? Add extra diced jalapeño or a pinch of cayenne to the filling.

  • Want more sweet? Double-glaze once at the end of the 375°F crisp and once right after you pull them.


Make-ahead & storage:

  • Make-ahead: Assemble and fill up to 24 hours in advance. Keep covered in the fridge.

  • Reheat: 350°F for 8–12 minutes (air fryer works great too).

  • Leftovers: Store in an airtight container for 3 days.


AFFILIATE DISCLOSURE:

Some of the links used in the post are affiliate links, so if you purchase through them, I will get a small commission at no extra cost to you.

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