The Bite-Sized Southern Favorite Packed with Big Flavor
Some recipes are polite. HOG POGs are not.
These bold, meaty little bites come straight from the heart of Southern comfort food culture—the kind that vanish from trays at backyard cookouts, tailgates, church gatherings, and family reunions before anyone even asks what’s in them. Smoky, cheesy, juicy, and unapologetically indulgent, HOG POGs deliver everything we love about comfort food in one perfect bite.
Savory pork, melted cheese, crispy bacon, and warm spices—baked or smoked into irresistible little flavor bombs. Easy to make, easy to share, and dangerously easy to eat.
Why You’ll Love This Recipe
- Big flavor, small bites — smoky, cheesy, and satisfying
- Perfect party food — game day, potlucks, cookouts
- Make-ahead friendly — prep now, bake later
- Bake or smoke — flexible cooking options
- Highly customizable — spicy, stuffed, glazed
- True comfort food — hearty and wildly addictive
Ingredients
- 1 lb ground pork or pork sausage
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, finely chopped
- ½ cup breadcrumbs or crushed crackers
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt (adjust if using seasoned sausage)
Optional Add-Ons
- BBQ rub or BBQ sauce (for brushing)
- Jalapeños or cayenne (for heat)
- Cheese cubes (for stuffing)
Equipment Needed
- Large mixing bowl
- Measuring cups & spoons
- Baking sheet
- Parchment paper or cooking spray
- Cookie scoop or tablespoon
- Oven (or smoker for optional method)
Step-by-Step Instructions
1. Preheat the Oven
Preheat to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease.
2. Mix the Ingredients
In a large bowl, combine pork (or sausage), cheddar, bacon, breadcrumbs, egg, and seasonings.
Mix gently until just combined—overmixing makes them dense.
3. Shape the HOG POGs
Scoop about 1½ tablespoons of mixture and roll into compact balls. Place on the baking sheet with space between.
4. Bake Until Juicy & Golden
Bake 22–25 minutes, until browned and cooked through.
For extra color, broil the final 1–2 minutes if desired.
👉 Optional: Brush lightly with BBQ sauce during the last 5 minutes for a sticky finish.
5. Rest & Serve
Let rest 5 minutes before serving to lock in juices.
Pro Tips for the Best HOG POGs
- Don’t overmix — keeps them tender
- Smoked paprika adds real depth
- Chill mixture 15 minutes if sticky
- Stuff with cheese for a molten center
- Broil briefly for crisp edges without drying
Variations & Substitutions
- Spicy: Add jalapeños or cayenne
- Cheese-Stuffed: Hide a cheddar or pepper jack cube inside
- Sweet Heat: Honey + BBQ glaze
- Blend: Half pork, half beef
- Low-Carb: Swap breadcrumbs for crushed pork rinds
Serving, Pairing & Storage
How to Serve
- Warm with toothpicks for easy grabbing
- Appetizer or main party snack
Great With
- BBQ sauce, ranch, or honey mustard
- Coleslaw or potato salad
- Cold drinks — these are rich
Storage
- Refrigerate airtight up to 4 days
Freezing
- Freeze cooked or uncooked up to 2 months
- Bake from frozen, adding 5–7 minutes
FAQ
Can I make them ahead?
Yes! Shape and refrigerate up to 24 hours before baking.
Why are mine dry?
Overcooked or overmixed. Use pork with some fat and bake just until done.
Can I use pre-seasoned sausage?
Absolutely—just reduce added salt.
Smoking Option (Extra Flavor)
- Smoke at 250°F (120°C)
- Cook 60–75 minutes
- Use hickory or applewood
- Optional BBQ glaze during final 10 minutes
If you bring HOG POGs to a gathering, expect two things:
Empty trays—and recipe requests. 😄
