Grillmasters

Newfoundland Grillers Smokers & Boil-Ups Guild

Sausage Stuffed Manicotti Shells

Ingredients:
1/2 Package (1 tray) of Manicotti Shells
8 or so of your Favorite Sausages
Diced bell pepper, onion and minced garlic

Another idea from the depths of Instagram Reels: Stuffed Manicotti Shells, aka Shotgun Shells!

I combined a mixture of Italian moose sausages (casings removed) with diced orange bell pepper, onion and fresh minced garlic, proportions were an estimate at what looked right.

The shells were stuffed full of the mixture, wrapped in two pieces of bacon and seasoned with some Meat Church Holy Voodoo BBQ rub.

The shells were smoked on the Pitboss Pellet Grill at 300ºF until the internal temperature of the shells reached 175ºF. At the end I opened the sear plate to crisp up the bacon.

Finally most of the shotgun shells were dressed in my favourite BBQ sauce, however the couple I tried without sauce I personally liked better.

Cheers, MIKE