Crispy bacon, smoky sausage, and a warm, creamy center — these piggy bites are the ultimate crowd-pleasing finger food. They’re easy to prep, great for gatherings, and just as good warm as they are cold the next day.

Ingredients

1 pound regular, thin cut bacon (about 16 slices)
10 ounces fully cooked smoked sausage
5 ounces (10 tablespoons) cream cheese
5 ounces fresh (soft) goat cheese

Instructions

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Cut the bacon slices in half crosswise to make about 32 pieces, depending on the number of bacon slices in your package of bacon.
3. Slice the sausage crosswise into roughly 32 discs, to match the number of bacon pieces.
4. Take a piece of sausage and wrap the bacon around it, making something that resembles a little shot glass. The sausage is the bottom of the shot glass, while the bacon acts as the sides. Secure the bacon to the sausage with a toothpick, running it horizontally through the sausage, so that the toothpick is positioned parallel to the sausage.
5. Mix the 2 cheeses and microwave for 30 seconds to warm it so it’s soft.
6. Add the cheese to a zip top plastic bag and cut a bottom corner from the bag to use it as a piping bag.
7. Pipe the cheese into the little piggy shot glasses, filling them nearly to the top. If you overfill them, the cheese mixture will run over during baking.
8. Place all the pieces onto the prepared pan.
9. Bake until the bacon is crispy, 45 to 55 minutes.
10. Serve warm, but they are delicious as cold leftovers too.

You can find this recipe, along with many more like it, inside my cookbook, Carnivore in the Kitchen.