The subtle flavor of smoked shrimp combined with the rich flavor of the smoked sausage comes together with a huge flavor burst in your mouth with this wonderful duet of an appetizer.

I asked my Facebook fans to help me name this appetizer and while we had more than 800 suggestions, I could only pick one of them.

The winning name for this smoked shrimp wrapped around a sausage round is… {drum roll}… “Smoked Pigs on the Beach“.

Helpful Information
  • Prep Time: 30 minutes
  • Cook Time: 25-30 minutes
  • Smoker Temp: 225°F
  • Meat Finish Temp: n/a
  • Recommended Wood: Mesquite
What You’ll Need
  • 1 lb of shrimp (22-26 pieces)
  • Jeff’s rub (purchase recipes here)
  • 2 links of smoked sausage
  • Toothpicks

Get the Recipes for Jeff’s Rub and Sauce


recipe-ad-rubMy rub is not only great on ribs and all pork, but it is absolutely amazing on poultry, beef, fish, seafood and even vegetables like corn!

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

Order the Recipes for Jeff's Rub and Sauce


Prepare the Shrimp

If the shrimp are frozen, place them in a colander and run cold water over them for a few minutes until they are thawed.

Place the shrimp on a cookie sheet or flat surface and sprinkle my rub all over them.

Note: I decided to use my new Texas style rub recipe on the shrimp and the original rub recipe on the sausage pieces.

The new Texas style rub is now included when you purchase the original “Jeff’s rub recipe” either by itself or in combination with the sauce recipe.

2014-IMG_4328

Once they were seasoned real well, I scooped them all up and put them into a bowl.

2014-IMG_4332

The shrimp are ready to meet piggy.

Prepare the Sausage

Cut up the smoked sausage into circles that are about ½ inch thick

2014-IMG_4334

Make them the same thickness as the shrimp. If your shrimp are a little bigger or smaller, you may want to cut them to a different thickness than I did.

Note: When I first made these I waited until the sausage and shrimp were toothpicked together before I put my rub on the sausage. I later discovered that it is easier to place some rub into a plate and pat the flat surfaces of the sausage pieces onto the rub to coat it.

Piggy Meet Shrimp

Place the shrimp onto a flat surface and lay a sausage round right in the center of the natural “C” the body of the shrimp makes.

2014-IMG_4336

Push a toothpick through the shrimp, through the sausage and through the shrimp again to hold it all together nicely.

2014-IMG_4338

As I said earlier, when I first did this for the pictures, I sprinkled rub onto the sausage after it was poked through with a toothpick.  It is much easier to do this right when you are cutting the sausage into pieces.

What can I say.. I’m a little slow at figuring things out sometimes 😉

2014-IMG_4342

Repeat this process on all of the shrimp and sausage.

2014-IMG_4350

You will notice how my rub sort of melts onto the meat once it’s been there for a few minutes.

2014-IMG_4362 2014-IMG_4354

The shrimp are ready to cook in the smoker now.

Ready the Smokers, Gentlemen! (and ladies of course)

Setup the smoker for cooking low and slow at about 225°F.

If you have an electric smoker, that is perfect for these.

You want to get the heat perfect and get the smoke to going before placing the shrimp in the smoker.

Once the heat and smoke is good, the shrimp are ready to put in the smoker.

Smoke the Pigs on the Beach

In case I did not mention this before (I certainly have in past recipes where shrimp are involved), the shrimp get done in around 30 minutes. More or less depending on factors such as:

  • How cold they are when they go into the smoker
  • How big they are
  • How hot the smoker is
  • How many times you open the door to check on them

So how do you know when they are done?

They will turn from grey to a pinkish color and the meat changes from translucent to opaque.

Once you’ve done enough of them, you get to where you can just sort of tell.

Until then, watch for the pink.

I recommend using mesquite so you can get plenty of good robust smoke flavor on the shrimp and sausage in a very short period of time. Hickory or pecan are also fairly strong woods that will also work fine.

These are really great for cooking when you have other things already going. Put them in and in about 30 minutes you have amazing appetizers while you wait for the rest of the food to get done.

Finishing Up

When you think they are done, grab one and pop it into your mouth. Give it your nod of approval and get them into the house for everyone else to try.

If they need a little longer, let them go another 4-5 minutes then try another one.

Just for the record, I usually have to eat 3-4 to get a good read on whether they are officially done and ready to take into the house for everyone else 😉

2014-IMG_4398

Notes/Comments:
  1. You will notice that I left the tails on these. After thinking about it, it would probably make sense to remove the tails for easier and more hassle free”popping” into the mouth.
  2. A Facebook fan suggested using scallops instead of sausage rounds.. sounds GOOD to me! (although it would make the “pigs” part of the name null and void.
  3. You could easily turn this into an entree by using longer toothpicks i.e. skewers and placing about 6-8 on each one. Lay a couple of them over a bed of rice or pasta for a great meal.
  4. When I made these, the family was quick to let me know that I should have made more. Consider doubling or tripling the recipe.
  5. My original “Jeff’s rub recipe” works great on these shrimp as well. If you want even more intense flavor, place the shrimp and sausage into a ziploc bag and pour in a little olive oil to coat with about ¼ to 1/3 cup of my rub. Mix it around and let them marinate in that for a few hours before placing them on toothpicks. Delicious!

Get the Digital Recipes for Jeff’s Rub and Sauce


jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter
Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

You Need Jeff's Book!

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 750 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble (in stock at most stores)

Digital versions available via Nook | iTunes | Kindle

Note: German version available under the title "American Smoker" at Amazon.de

Buy Almost ANYTHING at Amazon!

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

 

Printable Recipe

Smoked Pigs on the Beach - Shrimp & Sausage
 
Prep time
Cook time
Total time
 
The subtle flavor of smoked shrimp combined with the rich flavor of the smoked sausage comes together as a huge flavor burst in your mouth with this wonderful duet of an appetizer.
Author:
Recipe type: Appetizer
Cuisine: Hot Smoking
Serves: 4-6
Ingredients
  • 1 lb of shrimp (22-26 pieces)
  • Jeff’s rub
  • 2 links of smoked sausage
  • Toothpicks
Instructions
Prepare the Shrimp
  1. If the shrimp are frozen, place them in a colander and run cold water over them for a few minutes until they are thawed.
  2. Place the shrimp on a cookie sheet or flat surface and sprinkle my rub all over them.
Prepare the Sausage
  1. Cut up the smoked sausage into circles that are about ½ inch thick
Piggy Meet Shrimp
  1. Place the shrimp onto a flat surface and lay a sausage round right in the center of the natural “C” the body of the shrimp makes.
  2. Push a toothpick through the shrimp, through the sausage and through the shrimp again to hold it all together nicely.
  3. Repeat this process on all of the shrimp and sausage.
Smoke the Appetizers
  1. Setup the smoker for cooking low and slow at about 225°F.
  2. Place the shrimp and sausage appetizers directly onto the smoker grate for about 30 minutes
  3. They will turn from grey to a pinkish color and the meat changes from translucent to opaque when they are done cooking
  4. Use mesquite so you can get plenty of good robust smoke flavor on the shrimp and sausage in a very short period of time.
Finishing Up
  1. When you think they are done, grab one and pop it into your mouth. Give it your nod of approval and get them into the house for everyone else to try.
  2. If they need a little longer, let them go another 4-5 minutes then try another one.
  3. Serve immediately!
 

7 Comments on this article. Feel free to join this conversation.

  1. Ryan December 22, 2015 at 1:09 pm - Reply

    These look like an amazing appetizer that I would like to do for Christmas. My only issue is that dinner is not at my place. Any recommendations on a quality way to reheat these a few hours after they are done in the smoker?

  2. Bill July 31, 2014 at 3:27 pm - Reply

    Tried the meatloaf logs this past weekend and what a great hit! There actually hasn’t been one of your recipes, from your newsletter or book that has not been a huge hit!
    I also have the same question about your Texas rub; I previously purchased your rub/sauce recipes (which are fantastic)!
    Thanks Jeff!

  3. Tyra Somers July 31, 2014 at 9:19 am - Reply

    Hello.
    I bought your rub and sauce recipes. I get two copies of your newsletter for some reason and they both still have the ads in them. Maybe you could fix this.
    Also, since I bought the original rub recipe, how do I get hold of the Texas version?
    I’m glad I discovered your barbecue world, it’s been great.
    Thanks
    Tyra

  4. Brendan July 31, 2014 at 9:15 am - Reply

    Did you smoke the sausage yourself, or just use store bought precooked sausage?

  5. donald July 31, 2014 at 8:13 am - Reply

    Jeff
    I am trying this but instead of Shrimp I am using Crawdads (crayfish to the Yankees in the crowd). You meatloaf logs I made last week were GREAT!

  6. Doyan July 31, 2014 at 7:23 am - Reply

    the meatloaf logs where great everyone loved them

  7. Bill Keiser July 31, 2014 at 6:41 am - Reply

    Considering that shrimp cooks so much faster than anything else, would it help to precook the sausage a bit first? (Although it is precooked sausage already, right?)

Leave A Response

Rate this recipe: