Smoked Shotgun Shells
Smoked shotgun shells are manicotti stuffed with sausage and cheese, wrapped in bacon, smoked, and topped with barbecue sauce 👇👇
Ingredients
Mixture
1 lb Italian sausage
4 oz Mozzarella cheese
4 oz Cream cheese
2 tsp Barbecue rub
Shotgun Shells
12 Manicotti shells
1 lb Bacon
1/2 cup Barbecue sauce
1/2 cup Barbecue rub
Instructions
Set the cream cheese out until it’s room temperature. Shred the mozzarella cheese and set it aside until you’re ready to make the shotgun shells.
4 oz Mozzarella cheese,4 oz Cream cheese
Combine sausage, cream cheese, mozzerella cheese, and 2 tsp of the rub in a large bowl.
1 lb Italian sausage,4 oz Mozzarella cheese,4 oz Cream cheese,2 tsp Barbecue rub
Add the meat mixture to a disposable piping bag fitted with a large tip. Squeeze the pork mixture into the uncooked manicotti shells halfway.
12 Manicotti shells
Turn the pasta tube around and fill in the other half.
If you don’t have a piping bag, use any kitchen utensil that will fit, such as a mini spatula or spoon.
Wrap the stuffed shells with bacon. Make sure you cover the entire shell with the bacon. You want the slices of bacon to go to the ends of the shells.
1 lb Bacon
Place the wrapped shells on a wire rack with a large sheet pan underneath. Apply a generous amount of your favorite rub. Make sure to cover it completely.
1/2 cup Barbecue rub
Allow to rest for four hours to overnight.
When you’re ready, set the smoker to 250 degrees Fahrenheit. Use your preferred choice of wood.
Place the shotgun shells far from the heat source and allow them to smoke for one hour.
After the first 30 minutes, turn the shells to guarantee even cooking.
After an hour of smoke, turn the heat up to 350 degrees Fahrenheit for about 15 minutes to crisp up the bacon.
Once the bacon has crisped up enough for your liking, apply your favorite barbeque sauce and continue to cook at 350 for about 15 minutes.
1/2 cup Barbecue sauce
Once done, remove the shotgun shells from the smoker and allow them to rest, setting up the sauce for about 5 minutes.
Serve whole or cut into medallions.
Smoked Shotgun Shells are a fun and flavorful dish that will impress your friends and family. These delectable treats combine the richness of Italian sausage, the creaminess of mozzarella and cream cheese, and the smokiness of bacon, creating an unforgettable taste experience. This recipe uses manicotti pasta, which is typically designed for stuffing, making it ideal for holding generous amounts of filling. To elevate your smoked shotgun shells, consider experimenting with different types of wood chips for smoking, like hickory for a stronger flavor or applewood for a milder sweetness. You can also switch up the barbecue sauce, opting for sweeter or spicier variations to tailor the dish to your preferences. Moreover, let your creativity shine by adding additional fillings such as jalapeños for heat or herbs like parsley for freshness. Serving the shells alongside a fresh salad or grilled vegetables provides a complete meal that balances textures and flavors. The crispy bacon outer layer is a crowd-pleaser, making these shotgun shells perfect for parties or game day gatherings. In summary, smoked shotgun shells offer a unique twist on traditional BBQ fare. They are not only visually striking but also packed with flavors that appeal to a variety of palates. Enjoy creating this dish and watch as it becomes a favorite recipe in your cooking repertoire!
Yummy yummy yummy 😋