Description
These savory pig shots are the ultimate party bite smoky, creamy, crisp, and indulgent. Bacon-wrapped kielbasa rounds are filled with a cheesy ranch mixture, creating a flavor-packed appetizer that disappears fast!
Ingredients
Units
Scale
- 12 oz Smoked Kielbasa, sliced into 22 rounds
- 10 slices Thick-Cut Bacon, halved
- 1 (8 oz) block Cream Cheese, softened
- 1 cup Shredded Cheddar Cheese
- 2 tablespoons Ranch Dressing
- 1 tablespoon Fresh Chives, chopped
- 1/2 teaspoon Garlic Powder
- 2 tablespoons Brown Sugar
- Freshly Cracked Black Pepper, to taste
Instructions
- Cut kielbasa into 22 even pieces, about ½ inch thick.
- Lay out bacon slices. Sprinkle each with brown sugar and cracked pepper. Then cut each slice in half.
- Wrap a half slice of bacon around each kielbasa round to form a cup shape. Secure with a toothpick.
- In a bowl, mix softened cream cheese, shredded cheddar, ranch dressing, garlic powder, and chives until creamy.
- Spoon or pipe the filling into each bacon-wrapped sausage cup.
- Air Fryer: Preheat to 340°F and cook for 12–15 minutes.
- Oven: Bake at 400°F for 25–30 minutes or until the bacon is crisp and golden.
- Let cool for 2–3 minutes, then serve warm and enjoy!
Notes
For best results, use thick-cut bacon and don't overfill the cups. Assemble pig shots a day ahead and refrigerate until ready to cook. Piping the filling makes for neat, even bites. Serve with dipping sauces like BBQ, sriracha ranch, or honey mustard. Store leftovers in the fridge for up to 3 days and reheat in the air fryer at 350°F for 5–6 minutes.
Nutrition
- Serving Size: 1 pig shot
- Calories: 110
- Sugar: 1g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg