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Ingredients
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Sausage & finishing
Method
Sausage & finishing
Prep
Remove the smoked jalapeño & cheddar sausage from packaging and pat dry with paper towels. If links are cold from refrigeration, let sit at room temperature 10–15 minutes to improve even heating.
Slice
Place each sausage link on a cutting board. Using a sharp chef's knife, slice into 1/4-inch (about 6 mm) rounds. For a quicker cook and more surface-area browning, you can slice on a slight diagonal (bias cut). Set slices aside on a plate.
Pan-sear
Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil shimmers, add the sausage slices in a single layer without overcrowding; work in batches if necessary. Cook 2–3 minutes without moving, until the undersides develop a deep golden-brown color and edges begin to crisp.
Flip and finish
Flip the slices and continue cooking another 1.5–2 minutes, until the second side is browned and the interior is heated through. If using chilled sausage and you prefer a bit softer interior, lower heat to medium and cook a total of 4–5 minutes, flipping occasionally to prevent burning.
Glaze & season
Lower heat to low. Stir in 1 teaspoon butter (optional) and let it melt, tossing the sausage slices to coat and create a glossy finish. Season lightly with 1 teaspoon freshly ground black pepper, tossing to distribute. Taste one slice and add more pepper or a pinch of salt only if needed (smoked sausage is usually already seasoned).
Serve
Transfer the sliced sausage to a warmed serving dish. Sprinkle with 1 tablespoon chopped fresh parsley if using. Serve hot as an appetizer, on a charcuterie board, in sandwiches, or alongside eggs, rice, or potatoes.