King’s Hawaiian Sausage Sliders. These were heated at 350 degrees which got them a bit brown; I recommend 325 degrees.
King’s Hawaiian Rolls are like regular dinner rolls, but slightly SWEET. I couldn’t resist making sliders from the new four-packs which are just right for a couple’s meal or a single hungry haole. This King’s Hawaiian Sausage Sliders recipe is delicious, but it’s as much a technique as a recipe; please invent your own slider hacks with these adaptable grease pillows.
Ingredients:
1 or more onions, peeled and sliced into rings
1 T olive oil
King’s Hawaiian Rolls, 4-pack (expand the recipe if using larger size)
1/2 lb Jones Dairy Farm Breakfast sausage, sliced into patties and pressed to a size to fit the rolls
8 dill pickle slices
4 slices of your preferred cheese (I used American, because it was on sale)
Mustard
Mayo
Adorable four-pack of King’s Hawaiian Rolls
Method: preheat oven to 300 degrees. Sauté the onion in olive oil over very low heat till caramelized, 45 minutes or so. Cook the sausage in a skillet over low/medium heat till there is no pink in the center.
Assemble the sliders by cutting the rolls in half crosswise, so there is a top and bottom bun. Squirt a bit of mustard on the lower bun, add a round of sausage, then some cheese, then some pickle, then some onion, with a squirt of mayo on the top. Press down lightly to keep the ingredients in place then transfer to a cookie sheet. Heat in 300 degree oven till cheese is melted, about 25 minutes. (For extra unctuousness wrap the sliders loosely in aluminum foil as they cook.)
I’m his should have mayo on it, no ?
Mayo is ok for this fusion slider. If we were hardcore White Castle it would be lubricated by the fat from the meat and fried onions, with maybe a whisper of yellow mustard.