When the bacon is browned and crisp, the little sausage rounds look like cups with their own sturdy base. That’s the point of these oven baked pig shots: fully cooked kielbasa gives each one a savory center, while a creamy cheddar and jalapeño filling brings a little heat. They’re a hearty appetizer, and the oven does the work without needing a smoker or grill.
I like that the filling comes together in one small bowl while the oven heats. Softened cream cheese blends with shredded sharp cheddar, finely diced jalapeño, and smoked paprika into a spoonable mixture that stays tucked inside the bacon as it bakes. Keep the kielbasa rounds even and stand them upright on the rack; you’ll get 12 neat bites with crisp bacon around the edges and a creamy middle.
Kitchen Note
Give the pig shots the full 5 minutes on the rack after baking. The filling is piping hot straight from the oven, and that short rest makes them easier to pick up without disturbing the bacon cups.
Save these oven baked pig shots for your next get-together: crisp bacon cups filled with creamy cheddar, jalapeño, and smoked paprika.
The Sausage Round Is the Floor, and the Bacon Is the Wall
The shape is what makes pig shots different from a bite-sized sausage topped with filling. Each kielbasa round sits flat on the rack, while a half slice of bacon wraps around its edge to make a shallow cup. The sausage gives the filling a solid bottom; the bacon creates the sides. If the rounds are cut unevenly, the cups won’t stand as neatly, so keep them close to the same thickness.
A toothpick secures the bacon overlap while the pieces bake. Set each one upright rather than laying it on its side, and the filling has a contained space to sit in. The rack matters here, too: it holds the cups above the foil-lined baking sheet, where drippings can fall instead of collecting around the sausage. That setup lets the bacon brown around the outside rather than sit in a puddle of rendered fat.
Think of the filling as a measured center, not a mound on top. About 2 teaspoons in each cup gives you a creamy bite without crowding the bacon wall. The bacon, sausage, and filling are all doing separate jobs, and keeping that little cup intact is what makes the finished bites easy to serve.
Why Fully Cooked Kielbasa and Softened Cream Cheese Matter Here
- Kielbasa — Choose fully cooked kielbasa, since the oven time is aimed at browning the bacon and heating the filling, not cooking raw sausage through. Even rounds make stable bases; a sharp knife helps you cut them to a consistent thickness.
- Bacon — The bacon needs to bend around each sausage round and form the cup wall. Regular slices are easier to wrap than thick-cut slices, which can be harder to secure and may need longer to crisp.
- Cream cheese — This gives the filling its creamy body and helps the cheddar and jalapeño hold together. Let it soften before mixing; cold cream cheese is more likely to leave lumps. For a dairy-free version, use a dairy-free cream cheese alternative, though the filling’s texture may be less rich.
- Sharp cheddar — Sharp cheddar brings a more pronounced tang than mild cheddar, which keeps the filling from tasting flat beside the smoky sausage and bacon. Pre-shredded cheddar is convenient; freshly shredded cheddar tends to blend more smoothly.
- Jalapeño and smoked paprika — Seed and finely dice the jalapeño so it disperses through the filling instead of leaving large, hot pockets. Smoked paprika adds a gentle smoky note that ties the filling to the bacon; regular paprika won’t give the same character.
Building the Cups Before the Filling Goes In
Set Up the Oven and Rack
Heat the oven to 400°F. Line a rimmed baking sheet with foil, then set a wire rack on top. Check that the rack sits securely inside the pan before adding the sausage cups. The foil catches drippings and makes cleanup easier.
Wrap and Secure Each Sausage Round
Cut the fully cooked kielbasa into 12 even rounds, about 3/4 inch thick. Wrap each round with a half slice of bacon, bringing the ends together and securing the overlap with a toothpick. Stand the rounds upright on the rack so each one forms a little cup. If a piece tips over while you’re arranging the others, straighten it before filling.
Stir the Cheddar-Jalapeño Filling
In a small bowl, stir together the softened cream cheese, shredded sharp cheddar, seeded and finely diced jalapeño, and smoked paprika. Keep stirring until the ingredients are evenly combined and the mixture looks consistent throughout. If you see small cream cheese lumps, it likely wasn’t soft enough to blend smoothly. The finished mixture should be easy to spoon, not runny.
Fill, Bake, and Let Them Rest
Spoon about 2 teaspoons of filling into each bacon cup. Bake for 35–45 minutes, until the bacon is browned and crisp; start checking the appearance at the shorter end of the range, since bacon can brown at different rates. Pull the pan when the bacon has the color and crispness you want, rather than relying on the clock alone. Let the pig shots rest on the rack for 5 minutes before serving.
Two Easy Ways to Change the Heat or Make Them Dairy-Free
Leave Out the Jalapeño for a Milder Filling
Omit the jalapeño and mix the cream cheese, cheddar, and smoked paprika together. You’ll lose the pepper’s fresh bite, but the smoky, cheesy filling still works with the bacon and kielbasa.
Use Dairy-Free Cream Cheese and Cheddar
Replace both cheeses with dairy-free cream cheese and dairy-free cheddar-style shreds. The filling may be less creamy and cohesive than the original, so stir it thoroughly and spoon it carefully into the cups.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3–4 days. The bacon will soften in the refrigerator.
- Freezer: Freeze cooled pig shots in a single layer, then transfer them to an airtight freezer-safe container. They’re best within 2 months; the bacon may lose some crispness after thawing.
- Reheating: Arrange them on a rack over a baking sheet and warm in a 350°F oven until the centers reach 165°F. Skip the microwave if you want to avoid soft, chewy bacon.
Questions That Come Up Before the Pan Goes in the Oven
Oven Baked Pig Shots
Ingredients
Equipment
Method
- Heat the oven to 400°F.
- Line a rimmed baking sheet with foil and set a wire rack on top.
- Wrap each kielbasa round with a half slice of bacon and secure it with a toothpick.
- Set the bacon-wrapped sausage rounds upright on the rack.
- Stir the cream cheese, cheddar, jalapeño, and smoked paprika together in a small bowl until evenly combined.
- Spoon about 2 teaspoons of filling into each bacon cup.
- Bake for 35–45 minutes, until the bacon is browned and crisp.
- Let the pig shots rest on the rack for 5 minutes before serving.
