Smoky Kountry Boys Pico de Gallo Sausage, melted queso and a punchy homemade Cilantro Verde Sauce make these Pico de Gallo Sausage Link Sandwiches the star of your next backyard barbeque.
Difficulty: Easy
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Serves: 4
INGREDIENTS
4 links of Kountry Boys Pico de Gallo Sausage
Queso cheese, two slices per sandwich.
2 cups of fresh cilantro
3 cloves of peeled garlic
1/4 small red onion
2 teaspoons of red pepper flakes
2 teaspoons of dried oregano
2 tablespoon of red wine vinegar
1 cup of olive oil
Salt and pepper, to taste
INSTRUCTIONS
Pulse to mince the ingredients.
Add the remaining olive oil and stir to combine.
Transfer the sauce to a mason jar and let it sit for about 20 minutes before serving.
Fire up the grill.
Butterfly the sausages and cut the length according to your bread size.
Grill the butterflied sausage and warm the bread.
Add queso cheese to the sausage links and finish them off in the broiler to get the bubbly, toasted effect.
Spread the cilantro verde sauce onto your toasted bread to complete the sandwiches.
Description
There’s something about grilling season in Texas that brings everyone together — the sound of sausage sizzling over the flame, the smell of smoky spice in the air and a cold drink in hand while you wait for that first bite. These Pico de Gallo Sausage Link Sandwiches were made for days like that. Loaded with bold Kountry Boys flavor, melty queso cheese and a homemade Cilantro Verde Sauce that packs a punch, this recipe takes backyard grilling to the next level.
It’s got all the things Texans love most — heat, freshness and a little mess that’s absolutely worth it. Whether you’re firing up the pit for game day, feeding a hungry crew or just looking for an excuse to get outside, these sandwiches deliver flavor in every bite.
Grilling Up Bold Texas Flavor
Every great sandwich starts with great sausage, and Kountry Boys Pico de Gallo Links are about as good as it gets. They’re smoky, juicy and bursting with that fresh jalapeño-and-tomato flavor that makes pico so addictive. As soon as those links hit the grill, you can hear that telltale sizzle — a sound that says something good’s about to happen.
Start by butterflying each sausage so it grills evenly and gets those perfect char marks that add both texture and flavor. If you’re working with a hot grill, they’ll only need a few minutes per side to caramelize and pick up a little smoke. The smell alone — spicy sausage mingling with mesquite or charcoal — is enough to draw a crowd.
While the sausages cook, toss your bread on the grill just long enough to get warm and toasted. We like using jalapeño cheddar bread, but any sturdy loaf or roll that can handle big flavors will do. The goal is to give it a little crisp on the outside while keeping it soft and chewy in the middle — the perfect base for all that cheesy, saucy goodness you’re about to add.
The Sauce That Seals the Deal
What really sets these sandwiches apart is the cilantro verde sauce. It’s bright, herby and just a little spicy — the kind of sauce that wakes up your taste buds and ties everything together.
Making it couldn’t be easier. Just toss cilantro, red onion, garlic, red pepper flakes, oregano, vinegar and olive oil into a blender or food processor and pulse until everything’s finely chopped. The smell when you lift the lid — sharp garlic, fresh herbs and that tang from the vinegar — hits you right away. It’s Texas freshness in a jar.
Let the sauce rest for about 20 minutes before serving. That gives all the flavors time to mingle and mellow. The result is something you’ll want to drizzle on just about everything — tacos, grilled chicken, veggies or even as a dip for chips. But on these sandwiches, it shines.
How to Build the Perfect Sandwich
Once your sausages are grilled to perfection, it’s time for the fun part — building the sandwiches.
Lay each butterflied sausage on a baking sheet and top with two slices of queso cheese. Pop them under the broiler just long enough to melt and bubble the cheese. Keep an eye on them — that golden brown edge happens fast, and that’s exactly what you want.
Now, grab your toasted bread and spread a generous layer of Cilantro Verde Sauce on the bottom slice. The oil will soak into the bread just a little, giving it flavor and shine. Place your cheesy sausage right on top, then drizzle on a bit more sauce for good measure.
If you’re feeling fancy, you can add a few fresh pico de gallo spoonfuls for extra color and crunch, but honestly, this sandwich doesn’t need much help. The heat from the sausage, the creaminess of the cheese and the freshness of the sauce make every bite balanced and bold.
Take a big bite, and you’ll get it — the snap of the sausage casing, the smoky char from the grill, the creamy queso and that zing of cilantro. It’s everything you want from Texas cookout food — simple, hearty and packed with flavor.
Serving It Up Right
These sandwiches are made for sharing — and for getting your hands a little messy. Serve them hot off the grill with a side of chips or grilled corn on the cob, and you’ve got a meal that can stand up to any barbeque spread.
They’re perfect for game days, tailgates or lazy weekends when you just want something that feels like a reward. And if you’ve got leftovers (though that’s rare), the sausages reheat beautifully — just warm them back up on the grill or in a skillet until that cheese melts again.
Want to take it up another notch? Pair these sandwiches with an ice-cold beer or a tall glass of sweet tea. Either way, you’ll have folks asking when you’re making them again.
There’s no mistaking it — these Pico de Gallo Link Sandwiches are Kountry Boys through and through: bold, simple and made to bring people together.
Looking for more ways to load up your plate? Try other kountry sandwich recipes like our Cheeseburgers or our Texas BLT Sandwich.