Smoked shotgun shells bring sausage, mozzarella, sour cream, and bacon together in stuffed manicotti tubes. Infidel Pork Rub seasons the bacon before the shells go onto a rack in the smoker.
Cook the sausage before mixing it with the cheese and sour cream. Briefly boil the manicotti for 2–3 minutes as directed below, then use a piping bag or a zip-top bag with one corner cut off to fill the tubes.
Plan for the two-stage smoker cook
The directions call for 60 minutes at 200°F, followed by about 30 minutes at 250°F to finish the bacon. Allow roughly 90 minutes in the smoker, plus preparation. Elevate the shells on a rack, and check them during the final stage rather than relying on the clock alone.
These smoked shotgun shells are manicotti tubes filled with cooked sausage, mozzarella, and sour cream, then wrapped in bacon and seasoned with Infidel Pork Rub. The smoker method uses 60 minutes at 200°F followed by about 30 minutes at 250°F to finish the bacon.
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 withInfidel 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.
You can also use an oven. We recommend using a rack in your oven pan to elevate the shells so they get nice and crispy and not soggy.
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!
Recipe Video
Recipe Note
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