Johnsonville Italian Sausage Sliders Recipe -
Johnsonville Italian Sausage Sliders Recipe

Johnsonville Italian Sausage Sliders

Recipe by  

"These crowd-pleasing sausage and beef sliders will be perfect for your next party. Serve them with your favorite condiments."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a large bowl combine sausage and beef. Using your hands, blend the two meats together and form into one large ball. Use a spoon or a small measuring cup to gather up about a 3 oz ball and press into patties.
  2. In a large skillet over medium-high heat, pan fry 4 or 5 sliders at a time. Cook for about 3 minutes then flip and continue cooking for another 3 minutes. Test for doneness. Internal temperature should be 160 degrees F.
  3. Slice the buns and top the sliders with your favorite condiments.
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  • *Condiments: Provolone Cheese and Marinara Sauce; Fresh Mozzarella, Fresh Basil, and Sliced Tomatoes; Giardiniera – (marinated chopped vegetables & olives); Sautéed Onions & Roasted Red Peppers; Sautéed Mushrooms and Cheddar Cheese

Reviews More Reviews

Jun 23, 2012

These were really good. I ended up doing a one to one ratio of Italian Sausage and beef since we cut back the number of servings. We cooked them on the grill and served them on King Hawaiian rolls. Yummy. We will make them again.

Mar 11, 2013

Had these last night for supper and loved them. Mixed all the meat together so I can't tell you exactly what the ratio was but no one complained. We used the Johnsonville Sweet Italian Sausage. Served them with provolone and marinara sauce on potato rolls.


22 Ratings

Mar 25, 2013

Yum! I added some spicy mustard to these and some medium cheddar and they were delicious. I would make these again and again. I feel like these would be perfect for any party, as long as it was a house full of meat-eaters.

Mar 21, 2013

Ours looked very plain, but to be honest, a pictures was as far as the buns got. No one ate them on the bread! They were ok but not something we'd eat on a regular basis. They tasted more like a breakfast patty. They were good though.

Oct 25, 2013

These were yum! I used equal ratios of sausage and ground turkey(93%). For a good burger while you need the fat from the 80/20 you also need something a bit leaner to mix in. This helps your burgers keep their shape. Too much fat and you will end up with hockey pucks because the burgers shrink. We topped these with cheese and "normal" burger toppings and paired with some Ore Ida sweet potato fries to round out the meal.

Oct 16, 2013

I liked the combination of sausage and beef, and I served them on little wheat Hawaiin rolls-they were good

Apr 04, 2013

These were wonderful! I live Johnsonville because there sausage tastes so much better than all the others. I followed the recipe as directed and use 80/20 chuck because that's the best ratio for locking in a juicy burger. Will be making these sliders again. Thank you.

Mar 28, 2013

These were really good and I can't wait to try them on the grill! I added cheddar and lettuce along with a little mayo. I served them on rolls I made, but next time I'll be sure to have them with squishy, soft rolls rather than the heavier ones I used. C'mon summer.....I want these on the grill.


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  • Calories
  • 623 kcal
  • 31%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 36.8 g
  • 57%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 36 g
  • 72%
  • Sodium
  • 1309 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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