Oh my goodness, have you ever tried smoked shotgun shells? They’re honestly one of the most delicious and unique appetizers I’ve ever tasted! I remember the first time I had them at a backyard barbecue; the smoky aroma wafting through the air had me hooked immediately. Each bite was a burst of cheesy goodness with that crispy, smoky flavor that just hits the spot. Trust me, if you want to impress your friends or family with something a little different, these smoked shotgun shells stuffed with sausage and cheese are the way to go. Let’s dive into making these mouthwatering treats!
Ingredients
- 12 jumbo pasta shells (cooked al dente)
- 1 pound ground sausage (you can use your favorite type)
- 1 cup cream cheese (softened to room temperature)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon barbecue sauce (for that extra zing!)
How to Prepare Smoked Shotgun Shells
Preheat Your Smoker
First things first, you’ll want to preheat your smoker to 225°F (107°C). This is super important because it helps to create that delicious smoky flavor we’re after. Plus, starting with a hot smoker ensures everything cooks evenly. While it’s heating up, you can get your other ingredients ready!
Cook the Sausage
Next, let’s cook the ground sausage. In a skillet over medium heat, brown the sausage until it’s fully cooked, which should take about 5 to 7 minutes. Make sure to break it up with a spatula as it cooks, so you don’t end up with big chunks. You want it nice and crumbly! Just be careful not to undercook it—no one likes a raw sausage surprise!
Prepare the Filling
Now, in a large bowl, mix that delicious cooked sausage with the cream cheese, cheddar cheese, mozzarella cheese, garlic powder, onion powder, black pepper, and barbecue sauce. Stir it all together until it’s nice and creamy. The mixture should be thick enough to hold together, but still spreadable. If it feels too stiff, you can add a splash of milk to loosen it up a bit!
Stuff the Pasta Shells
Time to get stuffing! Take a jumbo pasta shell and carefully fill it with your cheesy sausage mixture. I like to use a small spoon or even a piping bag to make this easier. Make sure to pack it well, so the filling doesn’t spill out during cooking. Trust me, it’s worth the effort!
Smoke the Shells
Place those stuffed shells on the smoker rack, and let them smoke for about 45 minutes to 1 hour. You’ll want to keep an eye on them until they’re heated through and slightly crispy on top—this is when they’re at their most irresistible!
Serve Warm
Once they’re done, carefully remove the shells from the smoker and let them cool for a few minutes. This is just enough time for them to set up a bit. Serve them warm on a platter, maybe with a little extra barbecue sauce drizzled on top for a pretty presentation. Enjoy every smoky, cheesy bite!
Tips for Success
To really nail your smoked shotgun shells, here are a few pro tips! First, make sure your jumbo pasta shells are cooked al dente; this helps them hold their shape and prevents them from becoming mushy during smoking. If you’re worried about overflow, don’t overstuff the shells—just a generous amount will do! Keep an eye on the smoker; it can be tempting to walk away, but you want to avoid burning. Lastly, feel free to experiment with spices in the filling—add some heat with a pinch of cayenne or a dash of smoked paprika for an extra flavor kick!
Nutritional Information
When you’re indulging in these delightful smoked shotgun shells, it’s good to know what you’re munching on! Here’s a typical breakdown per serving, which is about 3 shells:
- Calories: 350
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 2g
- Protein: 15g
Keep in mind, these values are just estimates and can vary based on the specific ingredients and brands you use. So, make sure to check your own ingredients for the most accurate information. Happy cooking!
Why You’ll Love This Recipe
- Super quick to whip up—perfect for busy days!
- Easy enough for beginners; you can’t mess this one up!
- Flavor-packed with gooey cheese and savory sausage.
- Gluten-free, making it a great option for everyone.
- Perfect for parties or cozy nights in—everyone will love them!
FAQ Section
Can I use different types of sausage?
Absolutely! Feel free to experiment with different sausages like Italian, chorizo, or even chicken sausage for a lighter option. Each will bring a unique flavor to your smoked shotgun shells!
How do I know when the shells are done?
You’ll know they’re done when they’re heated through and the tops start to get a bit crispy. You can also use a meat thermometer to check that the filling has reached at least 165°F (74°C).
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the fridge. Just make sure to stuff the shells right before smoking for the best texture!
What can I serve with smoked shotgun shells?
These tasty bites pair wonderfully with a side of fresh veggies, a simple salad, or even some extra barbecue sauce for dipping. They’re super versatile!
Are smoked shotgun shells kid-friendly?
You bet! Kids usually love the cheesy, flavorful filling, and the fun presentation makes them a hit at family gatherings. Just watch out for any spicy sausage if you’re serving little ones!
Equipment List
- Smoker (set to 225°F/107°C)
- Large skillet
- Mixing bowl
- Spatula or wooden spoon
- Small spoon or piping bag (for stuffing)
- Smoker rack or cooking tray
Storage & Reheating Instructions
If you have any delicious smoked shotgun shells left over (which is rare, but it happens!), you can store them in an airtight container in the fridge for up to 3 days. Just make sure they’re completely cool before sealing them up. When you’re ready to enjoy them again, the best way to reheat is in the oven. Preheat your oven to 350°F (175°C), place the shells on a baking sheet, and cover them with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through. Trust me, this method keeps them tasty and helps retain that delightful texture!
For more delicious appetizer ideas, check out this creamy salsa dip recipe!
For more information on the health benefits of smoked foods, you can visit Healthline’s article on smoked foods.
Print
Smoked Shotgun Shells: 5 Steps to Irresistible Flavor
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious smoked shotgun shells stuffed with cheese and sausage.
Ingredients
- 12 jumbo pasta shells
- 1 pound ground sausage
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon barbecue sauce
Instructions
- Preheat your smoker to 225°F (107°C).
- Cook the ground sausage in a skillet over medium heat until browned.
- Mix the cooked sausage with cream cheese, cheddar cheese, mozzarella cheese, garlic powder, onion powder, black pepper, and barbecue sauce.
- Stuff each pasta shell with the cheese and sausage mixture.
- Place the stuffed shells on the smoker rack.
- Smoke the shells for 45 minutes to 1 hour, until heated through and slightly crispy on top.
- Remove from the smoker and let cool for a few minutes.
- Serve warm and enjoy!
Notes
- Make sure the pasta shells are cooked al dente for the best texture.
- Feel free to add your favorite spices to the filling.
- Watch the shells closely to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 3 shells
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg
Keywords: smoked shotgun shells, pasta shells, smoked appetizers
