Smoked Sausage Jalapeno Sliders
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Smoked Sausage Jalapeno Sliders. There’s something satisfying about the mix of smoked sausage and jalapenos in these sliders. The combination of flavors—smoky, spicy, and cheesy—makes them a go-to option for game day, casual gatherings, or any time you want a snack. The sweetness of the Hawaiian rolls balances out the spiciness of the jalapenos, while the BBQ seasoning brings everything together.
Smoked Sausage Jalapeno Sliders
The flavors and textures of these sandwiches are always a crowd-pleaser. Plus, two-bite appetizers are quick and easy to prepare making it nice for the cook to enjoy guests. Typically, when I make sliders, I have two or three different types for everyone to sample. Who wants to commit to one large sandwich when you can have multiple sliders with various flavors?
PMc says:
What we like about this recipe is how easy it is to put together, and it’s always a crowd-pleaser. I make them for my sons and their friends, often for after-school snacks or when they’re watching games on TV.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
For the sliders
- Hawaiian rolls
- butter
- Smoked sausage
- honey, agave nectar, or molasses
- BBQ seasoning divided
- white wine, white wine vinegar, apple juice, or water
- Cheddar Colby cheese blend
- parmesan cheese
- BBQ sauce
For the pickled jalapenos
- salt
- jalapenos. I used red and green
- banana peppers
- apple cider vinegar
- water
- honey or brown sugar
- black pepper
Chef’s Tip:
One trick we love is basting the rolls with melted butter mixed with BBQ seasoning before toasting. It adds extra flavor and gives the sliders a slightly crispy, golden top.
Cooking Tips
- For the best flavor, brown the smoked sausage before assembling the sliders. It gives the sausage a nice crust and deeper flavor.
- Make sure to toast the sliders with the cheese melted over the sausage. This helps hold everything in place and gives each bite that perfect gooey cheese pull.
- If you like a bit more heat, add extra pickled jalapenos, or use fresh slices for an extra kick.
- You can slice these traditionally instead of like a hotdog bun if you prefer.
Smoked Sausage Jalapeno Sliders FAQ
Can I use different cheese?
Yes, you can substitute other cheeses, but a mix of Cheddar and Colby works great for these sliders because it melts well and complements the sausage and jalapenos.
Are these sliders spicy?
Pickled jalapenos add a mild heat, but if you’re worried about the spice level, you can reduce the number of jalapenos or use a milder pepper version like bell peppers
Can I prepare them in advance?
You can prep the sausage and jalapenos ahead of time, but wait to assemble and toast the sliders until right before serving to keep them from getting soggy.
Sausage Jalapeno Sliders Final Thoughts
Smoked sausage jalapeno sliders are perfect for when you want something flavorful and easy to make. The balance of sweet, smoky, and spicy flavors makes them a hit at any party or event. Plus, they’re easy to customize with different cheeses or spices. Give them a try, and you’ll see why they’re always a favorite.
Make it a Meal
Plan on two or three sliders per person to make this a meal. Serve it with Carrot Ginger Soup, Mexican Kale Slaw, Twice Baked Potato Salad, or a green salad. They beg to be served with onion rings or Crispy Roast Potatoes. And, of course, a Bourbon Lemonade or Tequila Limeade will make the meal complete.
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Smoked Sausage Jalapeno Sliders
Ingredients
For the sliders
- 12 pack Hawaiian sweet rolls
- 4 tablespoons butter divided
- 1 ounce package Smoked sausage
- 2 tablespoons honey agave nectar or molasses
- 2 teaspoons bbq seasoning/rub divided
- ½ tablespoon white wine white wine vinegar, apple juice, or water
- 1 and ½ cups Cheddar Colby cheese blend shredded
- 2 tablespoons parmesan cheese shredded
- ¼ cup BBQ sauce
For the pickled jalapenos
- 3 to 4 medium jalapeno pepper I used red and green, sliced
- 1 or 2 medium banana peppers sliced
- 1 cup apple cider vinegar
- ⅓ cup water
- 1 tablespoon honey or brown sugar
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
Instructions
For the pickled jalapenos
- Slice the peppers and place in a pint canning jar. Add the vinegar, water, honey, pepper, and salt to a small saucepan and bring to a low boil. Whisk, remove from the heat, and pour over the peppers in the jar. Allow to sit at room temperature for an hour. You can do this beforehand and refrigerate until you're ready to use.
For the sliders
- Split the Hawaiian rolls like a bun, but leave them connected at the bottom. Brush or pour 3 tablespoons of butter on the insides of the bun. Bake at 375℉ for 7 minutes.
- Heat skillet or grill to medium-high and cook sausage on all sides. Remove the sausage from the skillet. Add 1 tablespoon butter and a splash of white wine vinegar to the skillet. Whisk to remove the browned bits off the bottom. Split the sausage 3/4s through but leave connected. Now cut each sausage into 4 equal parts.
- Place one sausage in each Hawaiian roll with the cut part of sausage up. Pour the butter from the pan, honey, and bbq seasoning over the sausage. (You may have to hold the sausage open with your fingers.)
- Top with shredded cheddar Colby cheese. Place in 375℉ oven until cheese melts.
- Top with quick pickled jalapeno and banana peppers, grated parmesan, bbq seasoning, and a drizzle of bbq sauce.
- Serve immediately.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.