Smoked Shrimp & Rice Sausages Recipe

Savoury summer party appetizers.


Canola oil
1 tbsp fish sauce
2 tsp granulated sugar
1/4 cup minced scallions (white and light green parts only)
1-1/2 tsp baking powder
1/2 tsp ground black pepper
2 lb. medium shrimp (31/35 count), peeled and deveined, tails removed
1 cup cooked short-grain rice, at room temperature

1/4 cup fish sauce
1/4 cup fresh lime juice
1/4 cup granulated sugar
2 tsp seeded, minced Thai chile pepper
1/2 tsp minced garlic

2 large handfuls apple wood chips, soaked in water for at least 30 minutes
2 heads Boston lettuce, about 1 lb. total, separated into leaves
Fresh mint leaves
2 large carrots, peeled and shredded
1 English cucumber, cut in half lengthwise, thinly sliced into half-moons


Step 1: In a large bowl whisk 1 tbsp oil, the fish sauce and sugar until the sugar dissolves. Stir in the scallions, baking powder, and pepper (the mixture will foam slightly). Chop the shrimp into a chunky paste. Add the shrimp and rice to the scallion mixture and mix thoroughly. Working with 2 tbsp at a time, shape the mixture into 24 to 30 2″-long sausages and place on an oiled sheet pan. Brush the top of each sausage with oil.

Step 2: In a small, nonreactive bowl whisk the sauce ingredients until the sugar is dissolved.

Step 3: Prepare a two-zone fire for low heat (250°F to 350°F) and preheat the grill pan on the cooking grate over direct heat.

Step 4: Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, close the bottom vent on the grill and leave the top vent half open. Place the sausages in a single layer on the grill pan and cook over direct low heat, with the lid closed as much as possible, until the sausages are plump, opaque, and golden, 6-8 minutes, turning once. Remove from the grill.

Step 5: Place each sausage on a lettuce leaf and top with mint, carrots and cucumber. Drizzle with the sauce or use sauce for dipping. Serve warm or at room temperature.

See more recipes from Weber’s Smoke.

Reprinted with permission from Weber’s Smoke by Jamie Purviance (2012 Oxmoor House).