A fabulous street food mash-up served with a gooey beer cheese dip! Delicious smoked sausage, peppers, and onions, stuffed in pastry discs make these Smoked Sausage and Peppers Empanadas perfectly portable and mess free!
Who doesn’t love a little street food on a weekday, huh?
Today, we’re talking about two of the most delicious meals that can be found on the streets of most major cities – but combined in one ultimate snack.
You don’t need a bib for these babies, though! They’re perfectly portable, and are about to be your most requested game day food!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Italian sausage & peppers has been and will always be one of my go-to sandwich options. There’s something so comforting about a toasty bun filled with juicy sausage, caramelized onions, and tangy peppers.
When the fair comes to town in the fall, or I find a food truck with them on the menu, I default and order one. Can’t help myself.
After playing around with recipes for tailgating for years, and using game days as an opportunity to test my recipe creations on our friends, I stumbled on this fun little empanada creation.
They’re a mashup of that delicious sandwich and one of my absolute favorite ethic snacks – and needless to say, they’ve been as much of a hit as the crowd fave, quick-to-vanish Sausage Cheese Balls!
Why you’ll love these sausage empanadas
- DELISH! The flavors are a little of this and a little of that – not quite a sausage & pepper sandwich, not quite a classic empanada, but very smoky and tasty.
- VERSATILE! They’re so easy to customize, too. You can add any extra spices you want and it will only enhance the flavors of the smoked sausage.
- QUICK! They’re so easy to throw together, too, and can be made en masse in advance and refrigerated until you’re ready to bake ‘em for your crowd of hungry football fans.
Ingredients
- Smoked sausage – Choose your favorite! I’ve used everything from beef sausage to turkey kielbasa in these.
- Unsalted butter
- Red onion
- Bell peppers – any color works! We’re partial to red and orange, as they have the most pronounced flavor.
- Garlic cloves
- Dried oregano
- Kosher salt
- Black pepper
- Red pepper flakes
- Beer – a lighter brew works best, but can be subbed out for broth if you prefer.
- Empanada discs – these are usually found in the ethnic, frozen food section of the supermarket.
- Large egg
- Beer cheese – for serving. You could also serve nacho cheese, salsa, or your favorite dip.
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
How to make sausage empanadas
- Place the sausages in a large skillet over medium heat, and brown on all sides. Remove from skillet, slice in quarters, then chop into small chunks.
- Melt butter in skillet. Stir in the onion, and garlic, and cook 2 to 3 minutes. Stir in bell pepper and season to taste with salt, peppers, and oregano. Stir in beer and simmer 5 minutes, or until the vegetables are tender.
- Return chopped sausage to skillet with the vegetables. Reduce heat to low, cover, and simmer 10-15 minutes, or until sausage is heated through and vegetables are cooked.
- Drain liquid from mixture in a large, fine-mesh sieve. Preheat oven to 375 degrees F.
- Place empanada discs on work surface or in the center of an empanada press. Using heaping tablespoon measure, spoon mixture onto center of dough round. Using your finger, paint the outer edge of the dough with water. Fold dough into half-moon shape; gently press down edges and use the tines of a fork to seal. Repeat with remaining ingredients.
- Divide empanadas among baking sheets. Brush tops of empanadas with egg wash. Cook until pastries turn golden brown and filling is hot, about 30 minutes.
- While empanadas are baking, make the beer cheese, keeping it covered and set over very low heat until ready to serve.
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Smoked Sausage and Peppers Empanadas
Ingredients
Smoked sausage empanadas
- 4 links smoked sausage
- ¼ cup unsalted butter
- 1 ½ cups red onions diced
- 2 bell peppers diced
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon Black pepper to taste
- Pinch Red pepper flakes
- ½ cup beer
- 20 empanada discs
- 1 large egg beaten
Beer cheese
- 8 ounces cream cheese softened
- 8 ounces cheddar cheese blend shredded
- 8 ounces mozzarella cheese shredded
- 1 cup beer
- 4 drops liquid smoke
- Kosher salt
- Black pepper
Instructions
Smoked Sausage Empanadas:
- Place the sausages in a large skillet over medium heat, and brown on all sides. Remove from skillet, slice in quarters, then chop into small chunks.
- Melt butter in skillet. Stir in the onion, and garlic, and cook 2 to 3 minutes. Stir in bell pepper and season to taste with salt, peppers, and oregano. Stir in beer and simmer 5 minutes, or until the vegetables are tender.
- Return chopped sausage to skillet with the vegetables. Reduce heat to low, cover, and simmer 10-15 minutes, or until sausage is heated through and vegetables are cooked.
- Drain liquid from mixture in a large, fine-mesh sieve. Preheat oven to 375 degrees F.
- Place empanada discs on work surface. Using heaping tablespoon measure, spoon mixture onto center of dough round. Using your finger, paint the outer edge of the dough with water. Fold dough into half-moon shape; gently press down edges and use the tines of a fork to seal. Repeat with remaining ingredients.
- Divide empanadas among baking sheets. Brush tops of empanadas with egg wash. Cook until pastries turn golden brown and filling is hot, about 30 minutes.
Beer Cheese:
- In a small saucepan set over low heat, melt the cream cheese. Add the shredded cheeses and beer, stirring consistently until melted.
- Stir in the liquid smoke, then season as desired with salt and pepper. Keep on very low on stovetop until ready to serve – this cheese thickens quickly.
Nutrition
This post was originally published on January 3, 2018. It was updated with additional & updated information on December 14, 2024.
Kushi says
These are one of my favourites. Lovely presentation and yummy recipe. Pinned.
Jenni LeBaron says
With beer cheese?! Get in my belly! These look super tasty!
Analida @ ethnicspoon.com says
I love empandas and I grew up with them in Panamá at little shops and grocery stores. Sadly they are not easy to find where I live now so I always make a big batch with beef or chicken seasoned with sofrito and recaito. I keep them frozen until we are ready to make them. I can’t wait to try your version! If you want to try mine here is a link to my mini beef empanadas:
https://ethnicspoon.com/empanadas-savory-turnovers/
Thanks for sharing!
Helene says
I am craving your smoked sausage stuffed empanadas now!! It’s dinner tie here, I shouldn’t have been introduced to these babies now. I wish I could get that smoked sausage here, it does look interesting. I would make your empanadas right away!
Tina says
Love your empanadas, they look like little packages of culinary goodness. I like how you baked them, great idea!
Veena Azmanov says
Oh I love empandas and have not made them in ages. This makes me wanna go to the kitchen and make some. yum.
Sharon Glascoe says
First you have these delicious empanadas then you did them in beer cheese – oh yum!!!
Marisa Franca @ All Our Way says
Those certainly look tasty! I don’t know if I could stop eating them. It’s been a very long time since I’ve had an empañda and your looks better the the one I had.
Tatiana says
I have to admit I never tried beer cheese, never even thought it’s possible to do! Sound delicious and flavorful