Smoked Sausage Shotgun Shells

Ideal for game day, tailgating, parties, and just for fun and deliciousness!

Ingredients

—1 PK Queen City Sausage, Smoked Sausage.  Diced

—2 PK Bacon.  Thick sliced

—2 BX Manicotti Shells

—1 LB 90/10 Ground beef

—1 LB Mild Italian sausage

—8 OZ Sharp cheddar cheese.  Shredded

—1 TBLS Grippo’s Gourmet Bar-B-Q spice

—1 Cup BBQ sauce

—3 OZ Jalapeño peppers.  Pickled. Diced

Directions

1. Mix the sausage, ground beef, Italian sausage, cheese, jalapeños, and spice together in a large bowl

2. Take mixed ingredients and place into a piping bag.  We used a heavy duty baggie and cut the corner slightly off

3. Fill each of the manicotti shells with the mix

4. Wrap each of the shells with bacon and place on a baking sheet.  Dust with additional spice

5. Refrigerate the wrapped shells for at least 4 hours or overnight

6. Preheat oven to 325 and bake for about one hour

7. Remove the shells from the oven and baste with the bbq sauce

8. Cover the sheet pan with foil.  Return to the oven and bake for about 20 minutes

Yield: About 24 Shells

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