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!
Fox Valley Foodie
Cut 1/4" 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.
I like the mild flavor of Munster cheese for this recipe, however cheddar or provolone would also be great.