Bacon-Wrapped Jalapeno Cheddar Sausage Bites
Jalapeno Cheddar Scorpion Pig Shots are savory appetizers that combine smoky sausage, crispy bacon, and a spiced cream cheese filling spiked with fresh jalapenos and sharp cheddar. Each bite delivers smoke, heat, and richness in one handheld package. The bacon wrapping keeps the sausage moist while crisping at the edges, while the scorpion rub—a fiery spice blend—adds complexity and kick throughout. The cream cheese filling acts as a cooling foil to the heat, making these versatile enough for casual tailgates, game day spreads, or sophisticated appetizer platters. What sets this version apart is the piped filling technique, which creates a distinct presentation and ensures each piece is fully seasoned from core to exterior. The scorpion rub provides authentic heat without requiring fresh scorpion peppers, making these accessible yet impressive.
Ingredients
- 1 package smoked sausage, cooked before use if uncooked
- 1 package cream cheese
- 2 jalapenos, chopped
- Lane's Scorpion Rubcayenne pepper0.25:1spice
2
- 1 red onion, chopped
- 1 package thick cut bacon, halved
- ½ cup cheddar cheese, shredded
Instructions
- 1
Preheat grill, ceramic smoker, or oven to 400 degrees
- 2
Chop onion and jalapenos into small pieces
- 3
Cut sausage into approximately 1 inch pieces
- 4
Cut bacon in half and wrap each piece around a sausage chunk, securing with a toothpick and leaving space above to form a cup
- 5
Mix cream cheese, onion, jalapenos, cheddar cheese, and scorpion rub until combined
- 6
Pipe or spoon the cream cheese mixture into the top of each sausage shot and sprinkle additional scorpion rub on top
- 7
Cook, grill, or smoke until bacon is fully cooked through
Tips
Pre-cook uncooked sausage before wrapping to ensure bacon crisps fully without raw sausage interior. This prevents uneven cooking and guarantees food safety.
Pipe filling using a pastry bag for restaurant-quality presentation and even distribution. This ensures every bite has balanced cheese, jalapeno, and spice throughout.
Leave adequate toothpick clearance above the sausage when wrapping bacon. This creates the cup shape necessary for filling and prevents cheese from running off during cooking.
Good to Know
Refrigerate cooked pig shots in an airtight container for up to 4 days. Reheat in a 350F oven until warmed through.
Assemble pig shots through the piping step up to 8 hours ahead. Cover and refrigerate, then cook when ready to serve.
Serve hot as an appetizer with ranch dip, hot sauce, or beer. Works well at tailgates, game day parties, or casual entertaining.
Common Mistakes
Don't skip pre-cooking uncooked sausage to avoid raw or undercooked pork interior when bacon finishes cooking.
Don't over-pack the bacon wrapper to avoid the filling leaking out and the shot collapsing during cooking.
Don't use a full-length toothpick to avoid the filling spilling over the edges and coating the exterior unevenly.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead and freeze them?
Yes. Assemble completely and freeze on a sheet pan for 2 hours, then transfer to freezer bags for up to 2 months. Cook from frozen, adding 10-15 minutes to cooking time. Do not thaw before cooking.
What if I don't have Lane's Scorpion Rub?
Substitute with cayenne pepper, chili powder, smoked paprika, and garlic powder in equal parts. Use about 1/4 teaspoon of the mixture per batch to match heat level. Taste and adjust before piping.
Can I use uncooked sausage links?
Yes, but cook them first until internal temperature reaches 160F, then cool slightly before cutting and wrapping. Raw sausage won't cook through before the bacon finishes crisping at 400 degrees.