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Cheesy Hasselback Sausage
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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!  
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Appetizer
Cuisine: American
Servings: 4 servings


  • 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


  • 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.


I like the mild flavor of Munster cheese for this recipe, however cheddar or provolone would also be great.