In this video we make some delicious Smoked Shotgun Shells and fill the shells the easy way. You will also learn how to skip the lengthy refrigeration holding period. This method gets them made and ready to serve.
Today my recipe calls for two pounds of breakfast sausage, so lets get that in the mixing bowl.
8oz cream cheese softened
2 cups cheese - I'm using Colby/Jack
4 chopped green onions
8 Jalapeno Peppers - diced - No seeds & no core
2 TBS minced garlic
1 tsp black pepper
1 tsp Lawry's Seasoned Salt
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00:00 Introduction
00:43 Parboil
01:32 Filling
02:20 Filling The Shells
04:59 Bacon & Seasoning
05:17 Smoking
06:13 Glaze
06:27 Taste
06:49 Outro