Hot Link Sandwich
intro
Smoky, spicy grilled hot links piled on toasted buns with tangy slaw, pickles, and BBQ sauce — a hearty, classic cookout sandwich packed with bold, zesty flavor.
Ingredients
Steps
Make quick slaw
In a medium mixing bowl, combine 1.5 cups shredded green cabbage, 0.5 cup shredded carrot, 2 tablespoons mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon kosher salt, and 0.5 teaspoon ground black pepper. Toss thoroughly to evenly coat all vegetables, then cover and refrigerate for 15 minutes to let flavors meld while you prepare the grill and sausages.
Preheat outdoor grill
Preheat a gas or charcoal grill to medium-high heat (190–205°C / 375–400°F). Scrub the grill grates clean with a wire brush, then wipe lightly with oil to prevent sausages from sticking. Arrange coals or turn burners to create a cooler indirect heat zone on one side of the grill for temperature control.
Grill the hot links
Place the 4 hot link sausages directly over the medium-high direct heat zone of the grill. Cook for 10–12 minutes total, turning every 2 minutes with long-handled tongs, until casings are crisp with dark charred spots, and internal temperature reaches 74°C / 165°F when checked with an instant-read meat thermometer. Move cooked sausages to the indirect heat zone to stay warm while toasting buns.
Toast the hoagie buns
Spread the cut sides of the 4 split hoagie buns evenly with 2 tablespoons of softened unsalted butter. Place buns cut-side down on the direct heat zone of the grill for 45–60 seconds, until the cut surfaces are golden brown and lightly crisp around the edges. Watch closely to avoid burning, as buttered bread can char quickly over high heat.
Assemble the sandwiches
Spread 1 tablespoon of spicy BBQ sauce on the cut side of each toasted bottom bun half. Place one grilled hot link lengthwise on each sauced bun, then top with 0.5 cup of well-drained chilled slaw, 2 tablespoons of thinly sliced yellow onion, and 2 tablespoons of dill pickle slices. Spread a thin layer of the remaining 1 tablespoon of mayonnaise on the cut side of each top bun, then place over the fillings.
Serve immediately
Press each assembled sandwich gently to help fillings stay secured, then cut in half diagonally with a serrated knife if desired. Serve right away while sausages are hot and buns are crisp, with extra BBQ sauce on the side for dipping.
Tips
2.Drain excess creamy dressing from the coleslaw before adding it to sandwiches, as trapped liquid will quickly make the crisp toasted buns soggy.
3.If you don’t have access to an outdoor grill, cook hot links in a cast-iron skillet over medium-high heat for 10–12 minutes, then toast buttered buns in the same skillet for 45–60 seconds after removing the sausages.
OMG these hot link sandwiches were an absolute game changer for our weekend cookout! I used spicy beef links from the local butcher, toasted the buns on the grill grate, and added a little extra pickled jalapeño like the recipe suggested. Every single person at the potluck asked for the recipe, no cap. Cook time was exactly 25 minutes like it said, super easy even when I’m juggling a grill full of burgers too.
Took this to my buddy’s tailgate last weekend and it was a home run. I pre-cooked the links a little ahead of time so I didn’t have to mess with the grill too much once we got to the stadium, tossed the toppings in a little cooler, and assembled them right there. Only thing I added was a drizzle of hot honey, and man, that sweet heat hit different. Super easy recipe, no fancy ingredients needed.
Made this for a quick lunch yesterday and was shocked how flavorful it was for how little effort it took! I used sourdough hoagie rolls instead of regular white buns, added a little garlic aioli, and it tasted like something I’d order at a fancy BBQ spot for $15. 10/10, will be making this again when I don’t feel like spending an hour in the kitchen.
Wait, hold up – the recipe says 25 minutes cook time, but mine took almost 40? Did I do something wrong? I used fresh, not frozen links, cooked them on the stovetop like the instructions said. Tasted great, just took way longer than I expected so dinner was a little late when I made this for my family last night.
This is such a perfect meal prep recipe! I cooked a big batch of the links on Sunday, sliced them up, and kept them in the fridge along with toasted buns and pre-chopped toppings, and I had grab-and-go lunches for work all week. Held up way better than I thought it would, didn’t get soggy at all when I assembled it in the break room. Total game changer for my busy work weeks.
Solid sandwich, no notes. I used andouille links instead of regular hot links for an extra Cajun kick, added some grilled onions and bell peppers, and served it with a side of potato salad. Super easy to throw together after work, even when I’m dead tired from a long shift. Would make again.
I grew up eating hot link sandwiches at the county fair every summer, and this recipe tastes exactly like I remember! The crispy, buttery toasted bun, the tangy mustard, the crunchy pickles – I almost cried when I took the first bite, it was so nostalgic. Way easier to make than I thought it would be too, I always assumed fair food was way more complicated.
Made these after a long day hike last weekend with my partner, and we both devoured them. We added a little smoked paprika to the butter we used to toast the buns, which gave it such a nice smoky flavor that paired perfectly with the spicy links. Only thing I wish the recipe mentioned was how good these are with a side of crispy tater tots! Absolute perfect post-hike comfort food.
Just made these for dinner and wow, SO good! I used extra spicy hot links from the Italian market down the street from my apartment, topped them with giardiniera for an extra crunch and tang, and it was chef’s kiss. My roommate walked in, took one bite of my half-eaten sandwich, and immediately demanded I make him one too. Zero leftovers, that’s how you know a recipe slaps.
I was a little skeptical how good a 25 minute easy recipe could be, but color me impressed! I’ve made this three times in the last two weeks, once for my book club, once for a quick dinner, and once for my meal prep for the week. It’s versatile, you can swap out toppings to match whatever you have in the fridge, and it never misses. Great recipe for beginner cooks too, I had my teen help me make it last night and he had no issues following along.
Made these for my son’s birthday cookout and they were the first thing to go! I did a mix of regular hot links and cheese-stuffed links for the kids who don’t like super spicy food, set up a little topping bar with diced onions, pickles, mustard, BBQ sauce, and jalapeños, and everyone got to build their own. Way easier than flipping 20 burgers for a crowd, will be my new go-to for backyard parties.
Pretty good sandwich for how easy it is! I found the links a little too salty for my taste, so next time I’ll look for a lower-sodium variety, but the method for toasting the buns and getting the links crispy on the outside was spot on. Topped mine with coleslaw for a little crunch and creaminess, which balanced the spice really nicely.