These hot sausage wrapped shrimp use ground sausage wrapped around the top of the shrimp with the tail left sticking out to create a tasty appetizer that is fit for any party or get together. Be sure to use my original rub (Purchase formula here | Purchase bottled rub) to maximize the flavor.

Helpful Information
  • Prep Time: 30 minutes
  •  Marinate Time: 1 hour
  • Cook Time: 45-60 minutes
  • Smoker Temp: 240°F
  • Meat Finish Temp: 160°F
  • Recommended Wood: Cherry
What You’ll Need
IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Prepare the Shrimp

I purchased shrimp that still had the shell so I spent a little time peeling. Not my favorite job but it's worth it in the end.

If your shrimp are frozen, pour them into a colander and run cold water over them for a couple of minutes to thaw.

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Peel the shrimp and leave the tail on if possible.

Place the peeled shrimp in a bowl and set aside.

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The Seasoning of the Shrimp

I have used my original rub many times to season shrimp and it does a great job but this time it was calling for the Texas style rub (Purchase formula here | Purchase bottled rub) which is savory only (no sugar).

Pour an ample amount of my Texas style rub over the shrimp and stir them around to coat. If you have time, place the bowl in the fridge for an hour to give it time to get “happy”.

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Wrap with Sausage

I tried this multiple ways and what seemed to work best for me was to make a ball of sausage about 1-inch in diameter then press it out flat and thin in my hand.

I then laid the shrimp onto the sausage and wrapped the sausage around the body of the shrimp.

Note: This is quick and easy if the shrimp are dry and the sausage is cold.

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Sprinkle some of my original rub (Purchase formula here | Purchase bottled rub) onto the sausage and lay the completed appetizers on a Weber grill pan or Bradley rack.

They are ready to smoke.

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Smoke 'em Up

Setup your smoker for cooking at about 240°F with indirect heat.

If your smoker utilizes a water pan, fill it with hot water to create a moist environment.

For smoke, I chose some cherry but almost any light tasting wood will work such as pecan, apple or any fruit wood.

When your smoker is ready to go, place the shrimp appetizers on the smoker grate and let them cook for about 45 minutes with light smoke.

You may want to check the temperature at the center of the sausage with a Thermapen at around 30 minutes to make sure everything is going as it should.

The sausage needs to reach 160°F for it to be safe at which point the shrimp inside will be just perfect.

When the sausage wrapped shrimp appetizers are finished cooking, remove them from the smoker right away.

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Serve

Serve these up with some warm barbecue sauce on the side.

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Alternatives
  • Wrap in bacon instead of sausage. I recommend very thin bacon.
  • Use a meatloaf mixture instead of sausage
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You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books
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Smoking Meat: The Essential Guide to Real Barbecue – The 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 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

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Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

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Print Recipe
5 from 2 votes

Hot Sausage Wrapped Shrimp Appetizers

These hot sausage wrapped shrimp use ground sausage wrapped around the top of the shrimp with the tail left sticking out to create a tasty appetizer that is fit for any party or get together. Be sure to use my rub recipes to maximize the flavor.
Prep Time30 mins
Cook Time45 mins
Servings: 6 -8

Ingredients

  • 1-2 lbs of large shrimp ((, 26/30 or larger, (peeled with tail left on)))
  • Jeff’s Texas style rub recipe
  • Jeff’s original rub recipe
  • Ground sausage (((hot or mild) (1 lb makes 12-16)))

Instructions

  • I purchased shrimp that still had the shell so I spent a little time peeling. Not my favorite job but it's worth it in the end.
  • If your shrimp are frozen, pour them into a colander and run cold water over them for a couple of minutes to thaw.
  • Peel the shrimp and leave the tail on if possible.
  • Place the peeled shrimp in a bowl and set aside.
  • Pour an ample amount of my Texas style rub over the shrimp and stir them around to coat. If you have time, place the bowl in the fridge for an hour to give it time to get "happy".
  • I tried this multiple ways and what seemed to work best for me was to make a ball of sausage about 1-inch in diameter then press it out flat and thin in my hand.
  • I then laid the shrimp onto the sausage and wrapped the sausage around the body of the shrimp. Note: This is quick and easy if the shrimp are dry and the sausage is cold.
  • Sprinkle some of my original rub onto the sausage and lay the completed appetizers on a Weber grill pan or Bradley rack.They are ready to smoke.
  • Setup your smoker for cooking at about 240°F with indirect heat.
  • If your smoker utilizes a water pan, fill it with hot water to create a moist environment.
  • For smoke, I chose some cherry but almost any light tasting wood will work such as pecan, apple or any fruit wood.
  • When your smoker is ready to go, place the shrimp appetizers on the smoker grate and let them cook for about 45 minutes with light smoke.
  • You may want to check the temperature at the center of the sausage with a Thermapen at around 30 minutes to make sure everything is going as it should.
  • The sausage needs to reach 160°F for it to be safe at which point the shrimp inside will be just perfect.
  • When the sausage wrapped shrimp appetizers are finished cooking, remove them from the smoker right away.
  • Serve these up with some warm barbecue sauce on the side.