In BBQ & Grilling, Quick & Easy, Recipes, Sausage

Sausage & Rice Cake

The first annual Barn Burner BBQ's winning chefs’ choice recipe created by Smokey's Bar-B-Que Competition Team. This is a dish that can go in many directions; you can add your favourite dried fruit, cheese and sauce. You can also add a variety of different vegetables to your liking.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8


  • 1 lb Johnston's Farmer Sausage ground
  • ½ cup dried cherry chopped
  • 2 cups mild cheese shredded
  • 4 cups jasmin rice cooked
  • 1 tsp seasoning salt/rub
  • 2 Tbsp olive oil
  • 4 large eggs
  • 1 cup shallots chopped
  • 1 Tbsp garlic minced
  • 1 cup bread crumbs
  • 1 tsp black pepper
  • ½ cup pomegranate sauce


  • Cook sausage and chop into small pieces, drain and set aside.
  • In a large bowl, beat eggs and add remaining ingredients except 1/4 cup of pomegranate sauce and olive oil, and mix together. Form into palm size patties and place on flat surface such as cookie sheet until ready to cook.
  • In frying pan, heat olive oil over medium heat. Place cakes into oil and fry for 2 to 4 minutes on each side or until golden brown.
  • Arrange on plate and drizzle remaining pomegranate sauce over cakes.

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