Butterflied chicken sausages are crisped in a hot skillet and served on soft pull-apart brioche rolls, with crispy slaw, blue cheese, and tangy Buffalo sauce. This recipe can easily be doubled to feed a crowd.
Ingredients
- 2/3 cup creamy blue cheese dressing, such as Toby’s or Litehouse
- 1 tsp celery seeds
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 4 cups very thinly sliced Savoy cabbage or green cabbage
- 2 cups very thinly sliced red cabbage
- 1/2 cup julienned or grated carrots
- 1/2 cup very thinly sliced red onions
- 2 tbsp canola or vegetable oil (divided)
- 4 Zupan’s Buffalo Chicken Sausages
- 1 8pk Zupan’s Brioche dinner rolls
- 1/2 cup mayonnaise
- Buffalo hot sauce, such as Frank’s Red Hot or Mitch’s Best, for drizzling
Preparation
In a large bowl, whisk the blue cheese dressing, celery seeds, salt and pepper. Add the green and red cabbage, carrots and onions and toss to coat evenly. Taste and adjust the seasoning, and set aside while you cook the sausages.
Place a large cast-iron skillet over medium heat and add 1 tablespoon of the oil once the pan is hot. Add the sausages and sear, turning occasionally, until they are cooked through, 12 to 15 minutes. (Decrease the heat as needed if they seem to be browning too quickly.) Transfer the sausages to a cutting board and let them cool briefly; clean out the skillet.
Meanwhile, remove the dinner rolls from the package without pulling them apart. Using a serrated knife, cut the whole loaf of rolls in half horizontally. Place the top and bottom halves on a baking sheet, cut side up, and brush them lightly with the mayonnaise. Place the buns under the broiler until well toasted, watching carefully to avoid burning.
Once cooled enough to handle, cut the sausages in half crosswise. Butterfly (split) each piece by slicing them almost in half lengthwise down the middle, without cutting all the way through. Open each like a book and flatten them into a single layer.
Return the skillet to medium heat and add the remaining 1 tablespoon of oil once the pan is hot. Place the sausages in the pan, split side down, and sear until deeply and crispy, 2 to 3 minutes. Flip and cook for about 1 minute on the other side to heat through.
To assemble, place a crispy sausage on each of the bottom buns and drizzle with Buffalo sauce. Pile with the slaw and add the top buns. Pull the sliders apart and serve warm.
