Pig Shots (Oven Recipe

I decided to try this playful pig shots recipe because it merges smoky bacon with mini sausages into an irresistible bite of flavor. I love the sweet tang from brown sugar and Dijon mingling with garlic and smoked paprika. Each bite is the ultimate crowd pleaser for any get together.

I’m excited to share my Pig Shots recipe which makes for an easy and delicious appetizer that’s perfect for any occasion. I start with a base of 1 lb of mini smoked sausages paired with 12 slices of bacon cut into thirds.

I toss them in a blend of 1/4 cup brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1/2 tsp garlic powder, 1/2 tsp smoked paprika and a sprinkle of fresh black pepper. This mix gives a perfect balance of sweet and tangy flavors with a touch of smokiness.

The recipe reminds me a bit of other fun bites like Jalapeño Popper Pigs in a Blanket and similar finger food favorites that are ideal for game day or casual hangouts. I bake everything until it gets delightfully crispy on the outside yet stays juicy on the inside.

Using toothpicks makes serving super easy. Enjoy your tasty treat!

Why I Like this Recipe

I like this recipe for several reasons. First, I really love how the combination of brown sugar and Dijon mustard creates this awesome sweet and tangy flavor that totally makes the bacon and sausage pop. Second, it’s super easy to make even if you’re not a master chef in the kitchen. I can just wrap up the mini sausages with bacon, brush them with the sugar mixture and pop them in the oven – it makes me feel like I’ve really impressed everyone even though its simple. Third, it’s a fun appetizer for parties because each little bite is packed with different flavors and textures; the crispy bacon and juicy sausage together are just perfect. Also, I like that I can experiment with the seasoning a little bit, maybe add a pinch more garlic powder or paprika, so every time I make it it can feel a bit different and special.

Ingredients

• Mini smoked sausages: They pack a decent hit of protein and bring a rich smoky flavor to the dish, making every bite savory and fun.
• Bacon: Adds extra fat and salt that makes the dish extra tasty and gives a crunchy texture, even though it isn’t the healthiest all the time.
• Brown sugar: Gives a natural sweetness with simple carbs that help balance out the tangy and savory notes of the meats.
• Dijon mustard: Brings a sharp, tangy kick that cuts through the heaviness, sparing a bit of spice without overpowering.
• Apple cider vinegar: Lends a slight sour note that helps brighten the flavors and makes the dish a bit more balanced.

Ingredient Quantities

• 1 lb mini smoked sausages
• 12 slices bacon, cut into thirds
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Fresh black pepper, to taste
• Toothpicks

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper or foil.

2. In a small bowl, mix together the brown sugar, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, and a bit of fresh black pepper.

3. Take a mini smoked sausage and wrap it with one of the bacon pieces that you cut into thirds. Secure it with a toothpick so it holds together.

4. Repeat that process with all the sausages until they’re all wrapped in bacon.

5. Arrange the bacon-wrapped sausages evenly on your prepared baking sheet.

6. Brush the bacon-wrapped sausages generously with the brown sugar mixture making sure every piece gets a good layer of flavor.

7. Bake them in the oven for about 18-20 minutes. Check around the 10-minute mark and flip them over so they get cooked evenly.

8. Keep an eye on them near the end so the bacon gets crispy but doesn’t burn.

9. When they’re done, take them out and let them cool for a few minutes before serving.

10. Enjoy your Pig Shots warm as a tasty and fun appetizer for any get-together!

Equipment Needed

1. Preheated oven set at 400°F
2. Baking sheet lined with parchment paper or foil
3. A small bowl to mix the brown sugar sauce
4. Knife and cutting board to cut the bacon slices into thirds
5. Toothpicks to secure the bacon around each sausage
6. A basting brush for evenly coating the sausages with the sauce
7. Tongs or a spatula to flip the sausages during baking

FAQ

Pig Shots (Oven Recipe Substitutions and Variations

• For mini smoked sausages, you can try using sliced kielbasa or chorizo to get a slightly different but still smoky flavor
• If bacon isn’t your thing, turkey bacon or Canadian bacon works pretty well too
• Instead of brown sugar, maple syrup or even coconut sugar can be used though you might want to adjust the amount to your taste
• Dijon mustard can be swapped with whole grain mustard if you prefer a bit more texture
• If you’re out of apple cider vinegar, white wine vinegar or even a little lemon juice are good alternatives

Pro Tips

1. Try brushing on just a bit more glaze halfway through its cooking time so the bacon really caramelizes – this step really brings out the whole flavor.
2. If you can, let the bacon-wrapped sausages sit in that mustard mixture for about 10 minutes before baking so all the flavors have time to soak in a little.
3. Keep an extra eye on them during the last few minutes in the oven; every oven is different and you don’t wanna risk burning that bacon.
4. Use a lined baking sheet next time too because it makes clean up a ton easier and prevents the sausages from sticking to the pan.