A wood board piled with Opa's smoked sausage slider bites on toasted sesame buns — each with cheese, pickled red onion, and arugula, pinned with a small Opa's flag pick — with grilled mini peppers and a crock of mustard alongside.
1 min read

Opa's Smoked Sausage Slider Bites

Works with Country Blend, Jalapeño Cheddar, Beef, Hatch Green Chile, Jalapeño or Chicken Poblano Monterey Jack · Shop sausage →

The party appetizer that makes everything else on the table an afterthought. Opa's smoked sausage, sliced into thick medallions, browned in a pan until golden, stacked on toasted slider buns with cheese, quick-pickled red onion, and a smear of mustard or spicy mayo. Simple enough that you're not stuck in the kitchen while everyone else is having fun. Good enough that they'll ask you to make them again next time.

Opa's Smoked Sausage Slider Bites

Opa's Smoked Meats
Servings

16 mini sliders

Prep Time

15 minutes

Cook Time

10 minutes

Cuisine

American

Category

Appetizer

Difficulty

Easy

Best For

Game days, parties, and holiday spreads

The party appetizer that makes everything else on the table an afterthought. Opa's smoked sausage, sliced into thick medallions, browned in a pan until golden, stacked on toasted slider buns with cheese, quick-pickled red onion, and a smear of mustard or spicy mayo. Simple enough that you're not stuck in the kitchen while everyone else is having fun. Good enough that they'll ask you to make them again next time.
Opa's smoked sausage slider bites on a wooden board, Fredericksburg, Texas

Ingredients

    Sliders

    • 1 package (4 links) Opa’s Smoked Sausage (Jalapeño Cheddar and Country Blend work best for sliders — the flavors are bold enough to hold up in a small bite)
    • 12-16 mini slider buns or dinner rolls
    • 1/2 cup shredded cheese (cheddar, pepper jack, or Jalapeño Cheddar)
    • 1/2 cup arugula or baby spinach
    • 3 tbsp stone-ground mustard, aioli, or spicy mayo
    • Butter for toasting buns

    Quick-Pickled Red Onion

    • 1 small red onion, sliced thin
    • 1/4 cup apple cider vinegar
    • 1 tsp sugar
    • Pinch of salt

    Directions

    1. Make the pickled onion first. Slice the red onion thin, toss with the apple cider vinegar, sugar, and salt in a small bowl. Let it sit while you prep everything else — at least 15 minutes. The onion will turn bright pink and lose its raw bite. This is a 2-minute addition that dramatically improves the slider.
    2. Brown the sausage. Slice the sausages into 1/2-inch thick medallions. Heat a skillet over medium heat and brown the medallions on both sides — about 2-3 minutes per side until golden and heated through.
    3. Toast the buns. Butter the cut side of each bun and toast in a skillet or under the broiler until golden. This isn't optional — an untoasted bun turns soggy the moment the warm sausage hits it.
    4. Assemble. Spread mustard, aioli, or spicy mayo on the bottom bun. Stack two sausage medallions per mini bun, or one if your buns run larger. Sprinkle the shredded cheese over the warm medallions so it softens. Add a few leaves of arugula, a tangle of pickled red onion, and cap with the top bun. Secure with a toothpick if needed.
    5. Serve. Arrange on a board or platter. Pin each slider with a bamboo pick — it holds them together and makes them easier to grab. These look best packed together tightly rather than spread out — the abundance is part of the appeal.

    Frequently Asked Questions

    1. Is Opa's smoked sausage already cooked?

      Yes. Every Opa's smoked sausage is fully cooked, so you're browning it for color and heating it through, not cooking it.

    2. Which Opa's sausage works best for sliders?

      Jalapeño Cheddar and Country Blend are the favorites. Country Blend has no heat, and Jalapeño Cheddar brings medium heat with pockets of cheese.

    3. Can I make the pickled onions ahead?

      Yes. They keep in a covered jar in the refrigerator for up to a week and only get better.