Homemade Sausage Sliders With A Cheesy Kick
 | Author:
Jon Bennion, Montana Free Press
Jon Bennion, Montana Free Press |
Certain culinary combos have become so timeless that no one questions them. Peanut butter and jelly. Gin and tonic. Peaches and cream. Bacon and eggs. I’m going to focus on jalapeño and cheddar, specifically in the form of a sausage you can make at home and turn into excellent seared sliders with a special sauce.
This recipe by Jon Bennion was originally published in the Montana Free Press on June 30, 2025. It is republished here courtesy of the Montana Free Press.
https://montanafreepress.org/2025/06/30/homemade-sausage-sliders-with-a-cheesy-kick/?utm_medium=email&utm_campaign=Newspack%20Newsletter%20%28248908%29&utm_source=2
Classic culinary combos are often rooted in geography. Chefs often say, “that which grows together, goes together.”
That principle cannot possibly be true of jalapeño and cheddar. The moderately hot pepper from Mexico and the tangy cheese first produced in the British Isles have a more modern marriage.
If you’ve been following Wide Open Table for a while, you’ll know that this is not the first sausage I’ve offered for home cooks to try. These are approachable recipes requiring only a few basic rules.
This sausage works great with either all pork or a 50/50 mix of pork and beef. Remember that sausage needs a minimum of 20% fat. I like to grind my own meat with a KitchenAid attachment for small batches. If you don’t want to do that, ask your local butcher to grind your meat with 20% fat.
Jalapeño heat levels vary widely. If you’re sensitive to heat, remove all seeds and the white pith from the interior before you chop your pepper. If you like extra heat, leave some seeds and pith in. After a taste test of the finished sausage, you can always add the recipe’s optional jalapeño powder.
You will almost never hear me say this about an ingredient, but you do not need the finest cheddar you can find. Save that crumbly pale English or Irish cheddar for a cheese board. What you want here is a decent quality orange, sharp, melty cheddar that you can find in any grocery store.
One pound of ground sausage can easily make 8-10 sliders. The patties should be big enough for 3-4 bites total. One alone is great as an appetizer, or serve several as a main course.
The best way to cook the sausage is to sear the patties in a cast-iron pan or on an outdoor griddle. Grilling isn’t recommended, as flare-ups are common, the meat misses the opportunity to cook in its own fat, the cheese can drip, and it’s too easy to overcook the patties.
I make my favorite slider buns by cutting about 1/4 inch off each end of a hot dog bun and then cutting the remaining bun in half. They don’t make perfect squares, but they work nicely. Also, most grocery store bakeries sell house-baked soft dinner rolls that fit fine. Either way, you’ll want to butter and toast the interiors.
I like to sauté some thinly sliced onions and peppers as a slider topper. Don’t overcook them — a bit of crunch plays well with the soft bread and sausage.
JALAPENO CHEDDAR SAUSAGE RECIPE
Makes 8-10 sliders
1/2 pound freshly ground pork
1/2 pound freshly ground beef
1 1/2 tsp kosher salt
1/4 tsp freshly cracked pepper
1 small jalapeño
3/4 tsp granulated garlic
3/4 tsp onion powder
1/4 tsp dried oregano
2 tsp smoked paprika
3/4 tsp cumin powder
1/4 cup (about 1 1/4 ounces) sharp block cheddar
optional: 3/4 tsp jalapeño powder
Cube your cheddar into 1/4-inch squares. Chop your jalapeño into similar-sized chunks (after removing the stem and most of the seeds, if you wish). Combine all ingredients, mixing well. Sear a small piece of sausage and put the rest in the refrigerator. Based on the test batch, add additional seasonings to taste. When your flavor is dialed in, divide the sausage mix into 8-10 portions and roll into balls. Keep them refrigerated until you’re ready to sear.
SLIDER SAUCE RECIPE
1/2 cup mayonnaise
1 tbsp pickled jalapeño, minced
1 tbsp pickled jalapeño brine
1 tsp yellow mustard
1/8 tsp white sugar
1/8 tsp granulated garlic
pinch of kosher salt
optional: 5-6 dashes of green hot sauce
Make the slider sauce by combining all the ingredients and mixing well, then refrigerate until assembly time. Butter and toast the interior of your slider buns.
Heat your flattop griddle or cast-iron pan to medium-high. Once hot, add the slider balls. Place a square piece of parchment over each ball and mash them into patties with a spatula. Cook about 2 minutes and then flip. The second side should be done in 1-2 minutes — you don’t want to dry them out.
Sauce up your slider buns. Add a patty and serve as is, or topped with sautéed onions and peppers.
Article Images
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PhotoCredit: Jon Bennion
Image 1 Caption: Sausage Slider
Image 2 Caption: Sauce ingredients
