This Cheesy Hasselback Sausage is glazed in a mouthwatering mixture of Dijon mustard, brown sugar, and Worcestershire, while every crevice is packed with tangy pepperoncini and melted cheese!
Ever since I was a child I've loved those rings of smoked sausages in the grocery store. Typically if I am to buy one, I simply cook it up and serve it with sauerkraut and potatoes, being the good German that I am. However recently Food Network gave me the idea for this Cheesy Hasselback Sausage!
Who doesn't want a piping hot sausage stuffed with melted cheese and tangy peppers?
Though you could certainly serve this at a party, it screams game day appetizer to me. This Cheesy Hasselback Sausage is perfect to enjoy on top of slices of crusty bread, or simply dipped in Dijon mustard. And when your team is doing poorly you can break off little cheesy sausage rounds and throw them at the TV!
Ok, don't do that actually.
I wrote the recipe in a manner I felt was accessible to everyone, by calling for the use of a pan. However, I think this would be even easier on a flattop griddle, or griddle pan, since you would be able to pierce the sausage with skewers to help it hold together easier when you are transferring it in and out of the pan. However, the higher sides of a traditional frying pan makes this impossible.
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Cheesy Hasselback Sausage
Ingredients
- 1 link Smoked Sausage (12-16 oz)
- 2 slices Munster Cheese (sandwich size)
- 12 slices Pepperoncini
- 1 teaspoon Dijon mustard
- 1 teaspoon Brown Sugar
- 1 teaspoon Worchestershire
Instructions
- Cut ¼" slices around the entire sausage, without cutting through the bottom. You want the sausage to stay in tact.
- Cook sausage in pan, cut side down, with 1" water until water evaporates and sausage browns, do not flip.
- While sausage is cooking mix together mustard, sugar, and worchestershire.
- Remove sausage from pan and set cut side up.
- Cut your cheese slices into 1" chunks and stuff them into the crevices of your cuts, intermingling them with slices of pepperoncini.
- Brush the top of the sausage liberally with sauce mixture.
- Place back in the pan and cook until the bottom has browned and all the cheese has melted. It can be finished under the broiler as well if needed.
- Serve with bread and additional mustard for dipping if desired.
Notes
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Phyllis
I tried this recipe at home and just loved it. I wanted to take the dish to a church potluck, but we have so many boys (young men) who are in that phase where they can easily eat a side of beef-each- and so to make sure lots of folks could get some, I made these modifications. I used polish sausage links, cut each link in half, and prepared all my mini stuffed sausages on a baking sheet under the broiler. Not exactly identical to your recipe, but very close, and served many hungry people. I also served roasted potatoes as a side. Everyone loved it, and I could send the people who asked for the recipe directly to your website. Win win. Thanks for sharing.