Prepare grill or broiler.

If using rice, toast long-grain rice in a skillet over medium-high heat until golden brown (about 3 minutes), shaking the skillet to prevent burning.

Transfer the toasted rice to a plate and let it cool completely.

Grind the cooled rice into a fine powder using a spice mill.

Grill or broil the sausages about 5 inches from the heat, turning occasionally, until browned and cooked through (about 4 minutes per side).

Remove the sausages from the grill/broiler and let them cool slightly.

Slice the cooled sausages crosswise into 1/3-inch thick pieces.

In a small bowl, whisk together the fresh lime juice, Thai fish sauce, and minced bird chile.

Season the lime juice mixture with freshly ground pepper to taste.

In a shallow bowl, combine the sliced sausage, thinly sliced shallot rings, coarsely chopped cilantro, and coarsely chopped mint.

Pour the prepared dressing over the sausage salad and toss gently to combine.

Just before serving, sprinkle the salad with 1 to 2 tablespoons of the roasted rice powder (if using).