Burger Wrappd Irish Sausage W Mozzarella & Cheddar

Rose Mary Mogan


This recipe was inspired from a recipe posted by Val Al.

I used Irish Sausage instead of hot dogs, & Fresh Mozzarella & Cheddar Cheese. Baby Spinach Leaves & Tomato Slices.

I only made 4 because my husband ate the other Irish Link before dinner. But one is probably all you will be able to eat.

The Irish Sausage needs to be precooked BEFORE THEY ARE WRAPPED WITH THE BURGER MEAT.

It pays to know your Butcher, I get most of my meats from WALTS GROCERS IN DYER IN. Most stores do not come close to the quality or service that WALT'S STORE provides. If you are in the area pay them a visit

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40 Min
30 Min


2 1/2 lb
ground chuck
2 tsp
sumac spice, or lemon zest
1 Tbsp
granulated garlic powder
2 tsp
1/3 c
minced onion, fresh or dried
1 Tbsp
steak seasoning
6-8 clove
garlic, minced (we love garlic,can use less if desired)
1/3 c
worcestershire sauce
2 large
eggs, room temperature
2/3-1 c
panko bread crumbs
1 Tbsp
onion powder
1 pkg
irish sausage links (or italian or polish sausage or what you prefer)
1 lb
fresh mozzarella cheese sliced
1/3 lb
sharp cheddar cheese, sliced
pre sliced french buns for each sausage link
fresh tomato slices & baby spinach leaves if desired or other condiments of choice
2 slice
bacon for each irish sausage link


Step 1 Direction Photo

1It is IMPORTANT TO SEASON YOUR GROUND MEAT SO THAT THE FLAVOR COMES THROUGH IN YOUR SANDWICH. I ALLOWED mine to sit for about 35 minutes before putting them together, to allow the flavors to marry the meat. Then proceeded to assemble. Because this was the first time I made these, I cooked one batch on the stove top in a cast iron skillet, and cooked the second batch in a skillet IN THE OVEN, for me THE OVEN METHOD WORKED BEST. YOU CAN ALSO GRILL ON AN OUTDOOR GRILL IF DESIRED.

2PREHEAT OVEN TO 400 DEGREES F. Use a shallow baking sheet or heavy skillet. Spray with non stick cooking spray and set aside till needed.

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3Add ground Beef to a large bowl.

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4Add steak seasoning, sumac or lemon zest, & coriander.

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5Add remaining spices, Minced Garlic & eggs, minced onion,Worcestershire sauce, panko bread crumbs, onion powder,& garlic powder .

6Blend together till mixed. Set aside for about 30 to 35 minutes, to allow flavors to marry, if longer, refrigerate till ready to assemble.

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7Irish Sausage is a FRESH SAUSAGE, NOT SMOKED,AND IS A BLEND OF lean pork seasoned with garlic, white pepper, Marjoram, onion powder, ^ PARSLEY AS THE MAIN INGREDIENTS. It is a very tasty and flavorful sausage, and is made on the premises in the WALT'S MEAT DEPARTMENT, something few stores do now a days.

It is worth the trip if you live in the area.

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8Brown the links in the skillet, I covered mine with a lid after the first 5 or 10 minutes or so. Turn as needed to prevent burning. Will take about 15 to 20 minutes total. Then remove from skillet and set aside till needed. I forgot to take a pix of the browned sausages, this pix is from a previously posted recipe for Irish Sausage Links W/ Peppers & onions, which you can add by the way if desired.

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9Using about 8 ounces or more depending on the length and size of your sausages, shape ground beef into a rectangle, a little longer than sausage link. Place the cooked sausage in the middle of the ground beef.

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10Carefully bring sides of ground meat up around sausage link to cover entire sausage link.

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11When completely encased & sealed,

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12Take 2 slices of uncooked bacon for each link,

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13Wrap around Beef & sausage Link, then place in a lightly sprayed or greased skillet or shallow baking pan.

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14Place in preheated 400 degree F. oven and bake for 18 to 23 minutes till beef and bacon are done and & slightly crisp.

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15Add sliced Fresh Mozzarella & cheddar cheese on top & return to oven till cheese melts about 3 to 5 minutes.

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16Assemble on French rolls or bread of choice.

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17I used pre sliced rolls and added Fresh tomato slices, Baby spinach leaves, & sliced shallots.

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18Cut in half if desired & serve while hot. I served with onion Rings.

About this Recipe

Main Ingredient: Beef
Regional Style: Irish