These skewers bring together smoky sausage and crispy rice cakes for a crowd-pleasing appetizer that’s as easy to make as it is to eat. The combination of textures and flavors creates a party-ready bite that disappears fast.
I developed this method after realizing how well grilled sausage pairs with the subtle sweetness of rice cakes. The key is threading them onto skewers so each bite includes both elements, with the rice cakes toasting slightly over direct heat.
You’ll end up with golden, slightly charred skewers that balance savory and sweet in every bite. They stay warm and hold their shape perfectly, making them ideal for passing around at gatherings.
Serve them as a main course or appetizer with your favorite dipping sauce. Here’s how to assemble them for the grill.
Ingredients for Rice Cake and Sausage Skewers
Smoky sausage and crispy rice cakes on sticks. Party-ready in minutes with simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked Sausage 🌭 | 1 lb | Pre-cooked, sliced into rounds |
| Rice Cakes 🍚 | 8 whole | Plain variety, unflavored |
| Wooden Skewers 🪵 | 8 pieces | Soaked in water 30 minutes |
| Olive Oil 🫒 | 2 tbsp | For brushing skewers |
| Garlic Powder 🧄 | 1 tsp | For seasoning sausage |
| Onion Powder 🧅 | 1 tsp | For seasoning sausage |
| Paprika 🌶️ | ½ tsp | Smoked or sweet variety |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Honey 🍯 | 1 tbsp | For light glaze optional |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
| Lemon Wedges 🍋 | 4 slices | For serving optional |
The sausage is the flavor base here. Kielbasa or andouille both work beautifully—look for pre-cooked to save time. Trader Joe’s has great options, but any grocery store brand will do. The rice cakes should be plain (no flavors or toppings) and unbroken—check the Asian aisle or health food section. If they feel stale, a quick toast in the oven revives them (worth the extra minute).
No smoked sausage? Chicken apple sausage adds sweetness, or brats bring a different savory note. Skip the rice cakes? Pineapple chunks give a similar sweet crunch. The seasoning blend can be swapped for Cajun or BBQ rub if you want more heat. Honey not your thing? Maple syrup works just as well for the glaze.
Assemble skewers up to 2 hours ahead—cover and refrigerate. Leftover cooked skewers keep 3-4 days in the fridge, though they’re best fresh off the grill. Reheat in a skillet to crisp the rice cakes again.
Why You’ll Love This Recipe
- No Chopping Needed: Honestly, just slice the sausage and thread it with rice cakes—no knife skills required beyond that.
- Smoky Garlic Bite: The garlic powder on the sausage gives it this warm, savory kick that pairs perfectly with the crispy rice cakes.
- Weeknight Rescue: I throw these together when I need dinner in 15 minutes flat. (Yes, even on a Tuesday night)
- Budget Stretcher: A pack of rice cakes and a single sausage link go a long way—feeds my family of four with zero waste.
Step-by-Step Instructions for Rice Cake and Sausage Skewers
Here’s how to assemble these crowd-pleasing skewers with minimal effort and maximum flavor.
Step 1: Soak and Prep the Wooden Skewers
Begin by submerging the 8 pieces Wooden Skewers in warm water for 30 minutes. This prevents them from burning or splintering on the grill or under the broiler.
While they soak, use a sharp knife to slice the 1 lb Smoked Sausage into ¼-inch thick rounds. The pre-cooked sausage will heat through quickly, so uniform slices ensure even cooking. Pat the rounds dry with a paper towel to help the seasoning stick better.
Step 2: Season the Sausage and Rice Cakes
In a large bowl, toss the sausage rounds with the 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Paprika, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Use your hands to coat each piece evenly—the spices should cling to the surface without clumping.
Break the 8 whole Rice Cakes into quarters, creating 32 bite-sized pieces. Lightly brush each piece with 2 tbsp Olive Oil to help them crisp up on the grill. This also keeps them from drying out during cooking.
Step 3: Assemble the Skewers
Drain the soaked skewers and pat them dry. For each skewer, alternate threading the seasoned sausage rounds with the oiled rice cake quarters. I like to start and end with sausage for a balanced bite, but arrange them however looks best to you.
Leave a little space between each piece so the heat circulates evenly. You’ll use all 8 pieces Wooden Skewers to create 8 full skewers, with about 4 sausage rounds and 4 rice cake quarters per stick.
Step 4: Grill or Broil to Perfection
Preheat your grill or broiler to medium-high heat. Place the skewers on the grill grates or a broiler pan, making sure they’re not touching each other. Cook for 3-4 minutes per side, turning once, until the sausage is heated through and the rice cakes develop light golden edges.
If you want a touch of sweetness, brush the skewers with 1 tbsp Honey during the last minute of cooking. Watch closely—the honey can caramelize quickly, adding a glossy finish and subtle flavor.
Step 5: Garnish and Serve
Transfer the skewers to a serving platter and sprinkle with 2 tbsp Fresh Parsley for a pop of color and freshness. The parsley adds a bright contrast to the smoky, savory flavors.
Serve the skewers warm with the 4 slices Lemon Wedges on the side for squeezing. The citrus cuts through the richness of the sausage and ties all the flavors together. These skewers are best enjoyed fresh off the grill, while the rice cakes are still crisp at the edges.
Pro Tips For Making Rice Cake And Sausage Skewers
- Soak the Skewers: Plunge wooden skewers in water for 20-30 minutes before threading—I learned this the hard way after several charred ends ruined my first batch.
- Pre-cook the Sausage: Slice and pan-fry the smoked sausage for 2-3 minutes first to render fat and guarantee it’s heated through before grilling.
- Skip Dry Rice Cakes: Use fresh, moist rice cakes or soak dried ones in warm water for 10 minutes so they don’t turn rock-hard on the grill.
- Double Up Ingredients: Thread two rice cake pieces per skewer with sausage in between—this keeps them from spinning and makes flipping a breeze.
Pro Cooking Tips for Perfect Results
Skewer Prep Perfection
Always soak wooden skewers in warm water for 30 minutes before use. I learned this the hard way when my first batch burned to a crisp. This simple step prevents splintering and ensures they don’t catch fire on the grill. 💡
Even Cooking Trick
Slice the smoked sausage into uniform ¼-inch rounds for consistent cooking. Pat them dry first – this helps the seasoning stick better. I use a sharp chef’s knife for clean cuts that look as good as they taste.
Rice Cake Secret
Break rice cakes into quarters just before assembly to maintain their crispness. Lightly brush each piece with olive oil – this helps them toast beautifully on the grill without becoming chewy.
Grill Timing
Cook at medium-high heat for 3-4 minutes per side. The pre-cooked sausage just needs heating through, while the rice cakes develop those perfect golden edges. Turn only once for even browning.
Honey Glaze Tip
Brush with honey only in the last minute to prevent burning. I use a silicone brush for even application. The heat caramelizes the honey, creating a beautiful glossy finish that guests always notice. 🔥
Spacing Matters
Leave a little space between pieces on each skewer. This allows heat to circulate evenly, ensuring every bite cooks perfectly. I aim for about ½ inch between each sausage and rice cake piece.
Nutrition Facts
Frequently Asked Questions
Can I use metal skewers instead of wooden?
Metal skewers don’t need soaking and can be reused. Just ensure they’re clean and dry before threading. They conduct heat differently, so watch cooking time closely.
What’s the best way to prevent sticking on the grill?
Clean and oil your grill grates well before cooking. Brush the skewers lightly with olive oil before placing them on the grill. This creates a non-stick surface for easy flipping.
Can I bake these instead of grilling?
Yes! Preheat oven to 400°F and bake on a lined tray for 8-10 minutes, turning halfway. Broil for 1-2 minutes at the end for extra crispiness.
How do I keep rice cakes from breaking when skewering?
Use fresh rice cakes and break them into quarters just before assembling. Thread carefully through the thicker edges. Stale ones may crumble—revive in a 350°F oven for 5 minutes first.
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