Irresistible Smoked Shotgun Shells for Your Next Gathering

Imagine biting into a savory delight, where smoky flavors dance with spicy sausage, all wrapped up in a crispy shell that sings comfort food. These Smoked Shotgun Shells are not just a dish; they’re an experience, perfect for tailgating or cozy family gatherings, making your taste buds twirl with joy. For more inspiration, check out this dinner recipes recipe.

I remember the first time I made these; my friends gathered around the grill, their eyes lighting up as they caught the tantalizing aroma wafting through the air. It was a moment of culinary triumph that turned into laughter and shared stories over finger-licking goodness.

I once served these at a barbecue, and my uncle couldn’t stop raving about them, claiming they were “the best thing since sliced bread.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Lasagna Noodles: Use uncooked noodles for that perfect texture after smoking; regular or gluten-free options work well. For more inspiration, check out this lunch options recipe.

• Ground Sausage: Choose your favorite flavor – spicy or mild – to add a punch to the filling.

• Cream Cheese: A must-have for creaminess; soften it first to mix easily with other ingredients.

• Shredded Cheese: Go for a blend of cheddar and mozzarella for that ooey-gooey goodness.

• BBQ Sauce: Use your favorite homemade or store-bought sauce to enhance flavor while smoking.

• Seasonings: Don’t skip on the garlic powder and onion powder; they bring everything together deliciously.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Smoked Shotgun Shells

Let’s get started on crafting these mouthwatering delights.

Prepare Your Filling: In a mixing bowl, blend ground sausage and softened cream cheese until smooth. Add shredded cheese and spices; mix until everything is well combined.

Assemble Your Shotgun Shells: Lay out lasagna noodles on a clean surface. Spoon the filling onto each noodle and roll tightly from one end to another. Secure with toothpicks if necessary.

Preheat Your Smoker: Set your smoker temperature to 225°F (107°C). Allow it to get nice and smoky before adding your shells.

Add BBQ Sauce: Once assembled, brush the rolled shells generously with BBQ sauce to infuse those delicious flavors while smoking.

Smoke Away!: Place the shells in the smoker for about 1 hour or until the internal temperature reaches 165°F (74°C). Watch them closely as they start turning golden brown and smell heavenly.

Savor It!: Carefully remove your shotgun shells from the smoker. Let them cool briefly before serving; enjoy them hot with extra BBQ sauce on the side for dipping!

These Smoked Shotgun Shells are sure to become a staple at your gatherings. With their irresistible combination of flavors and textures, everyone will be coming back for seconds!

Perfecting the Cooking Process

Start by preheating your smoker to 225°F while preparing your shotgun shells. Stuff them with a flavorful mixture of cream cheese and sausage, then wrap with bacon for that irresistible crunch. Smoke them until everything is perfectly cooked and oozy.

Add Your Touch

Feel free to swap out ingredients based on your personal taste! Try adding jalapeños for a spicy kick or different types of cheese for variety. You can also experiment with various seasonings to make it your own signature dish.

Storing & Reheating

Store any leftover Smoked Shotgun Shells in an airtight container in the fridge for up to three days. To reheat, pop them back into the smoker or oven at 350°F until warmed through, ensuring they stay crispy.

There was that one time I tried making Smoked Shotgun Shells for a summer barbecue, and my friends devoured them in record time! Their smiles and happy comments made me realize I had struck menu gold.

FAQ

What type of meat works best for Smoked Shotgun Shells?

Ground sausage or seasoned beef works wonderfully; both provide fantastic flavor and texture.

Can I prepare Smoked Shotgun Shells ahead of time?

Yes, you can assemble them a day before and smoke right before serving.

How do I prevent the bacon from becoming soggy?

Ensure your smoker is at the right temperature and avoid overcrowding during cooking to maintain crispiness.

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Smoked Shotgun Shells

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Smoked Shotgun Shells are a mouthwatering culinary delight, perfect for gatherings or tailgating. These savory treats feature smoky flavors wrapped in crispy lasagna noodles, filled with a creamy sausage mixture that will leave everyone craving more. Easy to prepare and customize with your favorite ingredients, they are an impressive addition to any menu. Serve them hot with BBQ sauce on the side for an unforgettable experience that will have your guests raving.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 12 shotgun shells 1x
• Category: Appetizer
• Method: Smoking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 12 uncooked lasagna noodles
• 1 pound ground sausage (spicy or mild)
• 8 oz cream cheese (softened)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup BBQ sauce (your choice)
• 2 tsp garlic powder
• 2 tsp onion powder

Instructions

1. Preheat your smoker to 225°F (107°C).
2. In a bowl, mix ground sausage and softened cream cheese until smooth. Stir in shredded cheeses and spices until well combined.
3. Lay out lasagna noodles and spoon the filling onto each noodle, rolling tightly from one end to another. Secure with toothpicks if needed.
4. Brush the assembled shells generously with BBQ sauce.
5. Smoke the shells for about 1 hour or until the internal temperature reaches 165°F (74°C) and they turn golden brown.
6. Allow to cool briefly before serving with extra BBQ sauce for dipping.

Nutrition

• Serving Size: 1 shotgun shell (70g)
• Calories: 250
• Sugar: 2g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 45mg

Keywords: For added flavor, wrap the shells in bacon before smoking. Customize with jalapeños or different cheeses based on your preferences. To store leftovers, keep them in an airtight container in the fridge for up to three days.