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Yields: 12 sliders
Servings: 12

Our Jalapeno & Cheddar Andouille makes for the perfect spicy slider, served on a cornmeal biscuit and topped with caramelized onions and a honey mustard.

Jalapeno & Cheddar Andouille Sliders #sliders #andouille #recipe


  • 1 1/2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup yellow cornmeal
  • 1/3 cup vegetable shortening
  • 2/3 cup milk
  • 4 Hempler's Jalapeno & Cheddar Andouille sausages
  • 1 large yellow onion, sliced
  • 1 Tb. olive oil
  • 2 Tb. mayonnaise
  • 2 Tb. yellow mustard
  • 2 Tb. Dijon mustard
  • 2 Tb. honey
  • Fresh arugula


Make the cornmeal biscuits:
Preheat the oven to 425 F. Line a baking sheet with parchment paper (or leave ungreased). Combine the flour, baking powder, salt and cornmeal in a mixing bowl. With a pastry blender or fork, cut in the shortening until mixture resembles coarse meal. Add milk to mixture and stir just until dry ingredients are moistened. Knead just a few times on a floured surface until dough is formed (do not overwork). Pat or gently roll out to a 3/4 inch thickness. Using a 3" biscuit cutter (or a small glass), cut out 12 biscuits. Bake in the preheated oven for 12 to 15 minutes, until slightly browned on top.

When cooled, slice each biscuit in half horizontally.

In a skillet over medium heat, add the olive oil and saute the onions until very soft and browned, about 8 minutes.

Make the honey mustard:
Combine the mayonnaise, yellow mustard, Dijon mustard and honey in a small bowl and set aside.

Grill or pan fry the sausages until hot and browned.

Slice each sausage on the bias into 6 slices.

Assemble the sliders:
Spread 1 tsp of the honey mustard on each half of each sliced biscuit. On the bottom half of each biscuit, place a few arugula leaves, a few caramelized onions and two slices of Andouille. Top with other biscuit half and serve.

Yields: 12 sliders
Servings: 12