These Hasselback Sausage Bites are the appetizer you’ll want on repeat all season long. With a tangy sweet chili crunch glaze that caramelizes right onto those juicy sausage slashes, every bite delivers the perfect balance of sweet, savory, and a little bit of char.
This recipe comes together with just six ingredients and 15 minutes of cook time, so it’s ideal for busy weeknights or last minute get-togethers. The double sauce trick, cooking half in with the sausages and saving half for dipping, means you get maximum flavor without any extra work. Plus, they’re just as delicious straight off the grill as they are from the oven, so you can make them however fits your day.
Helpful Tips
- Slash carefully: Cutting halfway through each piece lets the glaze soak into every nook, so those little slits are what give you maximum flavor in every bite.
- Don’t skip the broil: Those last few minutes under the broiler are what give the sausages that irresistible charred edge, so keep a close eye on them so they don’t burn.
- Make extra: These tasty morsels will disappear so quickly that you will wish you had made extra.
You Might Also Like
Hasselback Sausage Bites
Ingredients
- 5 sausages or brats
- 2 tablespoons melted butter
- 1/4 cup sweet chili sauce
- 2 tablespoon low-sodium soy sauce
- 2 teaspoons Momofuku Chili Crunch or to taste
- 2 tablespoons mayonnaise
Instructions
- Preheat the oven to 450°F(230°C).
- Make cuts 1/4” part all along the sausage, cutting about halfway into the sausage. Then cut each sausage into about 5-6 pieces. Place them in a bowl.
- Combine butter, sweet chili sauce, soy sauce, and chili crunch in a jar. Shake to combine. Pour half of it onto the sausages and set the rest aside.
- Toss the sausages in the sauce, then place them on a foil-lined baking sheet.
- Bake for 10 minutes. Put the oven on broil and cook for another 5 minutes, or until the sausages have a bit of char on them. You can also cook them on the grill, if you prefer.
- Mix 2 tablespoons of mayonnaise into the sauce you set aside. Serve it on the side of the sausage for dipping.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.