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    Home » Recipes » Recipe

    Cheesy Hasselback Sausage

    Published: Oct 22, 2016 by Fox Valley Foodie · This post may contain affiliate links

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    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!

    Cheesy Hasselback SausageEver 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 recipe

    Cheesy Hasselback Sausage

    Cheesy Hasselback Sausage

    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!  
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    Course: Appetizer
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 8 minutes
    Total Time: 13 minutes
    Servings: 4 servings
    Author: Fox Valley Foodie

    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

    I like the mild flavor of Munster cheese for this recipe, however cheddar or provolone would also be great.
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    If you enjoyed reading my Cheesy Hasselback Sausage recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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