Jason Murff and Pitmaster Paul
Manicotti tube shells stuffed with ground sausage, shredded mozzarella cheese, & wrapped in bacon, makes these shotgun shells a fantastic appetizer.
It is so simple to make and it doesn't require too much time to prepare.
All it takes is one bite of these that makes you want to cook this for every get toggether you host.
Infidel Pork Rub
Manicotti Tube Pasta
Ground Sausage or any ground meat you have
Piping bag or ziplock
Cook your Ground Sausage first and then add it to a mixing bowl to mix wit the Mozzarella Cheese and Sour Cream.
Put the mixture in a piping bag or a zip lock bag (cut a small hole in one of the bottom corners for a quick piping bag)
Boil the pasta for 2-3 mins.
Once cooked, stuff the manicotti tubes with the mixture.
Wrap the tubes with bacon.
Place your bacon wrapped tubes on a cooling rack. Season them with Infidel Pork Rub.
Put in the Traeger (or whatever kind of smoker you have) to smoke for 60 minutes at 200 degrees. The internal temperature should reach 160 degrees before moving to the next step.
Now to crisp up the bacon, turn up the smoker temperature to 250 degrees. Allow the shells to crisp and cook for another 30 minutes (be sure to check on them every 10 minutes or so)
Once you have reached your desired crispiness of your bacon, remove the shells from the smoker and let them rest before serving
Serve and Enjoy!
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