Kountry Boys Shotgun Shells Recipe

Shotgun Shells

These Italian-style shotgun shells are great as appetizers — but they’re so substantial, they could easily serve as a main course. We adapted this recipe from Hey Grill Hey’s method for Smoked Shotgun Shells.

Difficulty: Moderate

Prep: 30 minutes

Cook: 90 minutes

Total: 120 minutes

Serves: 7


8 manicotti shells

1 package Kountry Boys Original Bacon

2 tbsp Italian seasoning

1 pound hot Italian sausage

1/2 cup pepperoni, chopped

1 1/2 cups shredded mozzarella

4 tbsp salted butter, melted

1/4 cup grated parmesan cheese

1 cup marinara sauce


Bring a large pot of salted water to boil. Parboil the manicotti shells until al dente, about 6 minutes. Drain and place on baking sheet lined with foil and topped with a cooling rack.

Preheat your smoker or oven to 275 degrees.

In a medium bowl, combine sausage, pepperoni and mozzarella. Carefully stuff into the partially cooked manicotti shells. Wrap each shell with one slice of bacon, tucking the ends to secure it.

Top with Italian seasoning and bake for one and a half hours, or until bacon has rendered and the sausage reaches an internal temperature of at least 165 degrees.

Remove shotgun shells and brush with melted butter. Sprinkle with parmesan cheese and let cool for a few minutes before serving with warmed marinara sauce.