Crispy Korean-Style Mozzarella-Stuffed Sausage Bites with Gochujang Aioli

These Korean-inspired sausage bites combine juicy pork sausages, stretchy mozzarella, and crunchy panko crust with bold gochugaru seasoning. Perfect for game day or party appetizers, they offer that crave-worthy cheese pull in every bite. The spicy-sweet gochujang dipping sauce takes them to the next level.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings (2 bites each)

Ingredients

• 8 pork breakfast sausages (uncooked)
• 4 oz block mozzarella cheese (cut into 8 sticks)
• 1 cup panko breadcrumbs
• 1 tsp Korean chili flakes (gochugaru)
• 1/2 tsp garlic powder
• 1/2 cup all-purpose flour
• 2 eggs (beaten)
• Vegetable oil (for frying)
• 1/4 cup mayo
• 1 tbsp gochujang paste
• 1 tsp honey
• 1 tsp rice vinegar

Instructions

1. Cut each sausage lengthwise ¾ through, creating a pocket. Insert mozzarella stick into each.
2. Mix panko, gochugaru, and garlic powder in shallow bowl. Place flour and beaten eggs in separate bowls.
3. Dredge stuffed sausages in flour, dip in egg, then coat thoroughly in spiced panko mixture.
4. Heat 1 inch oil in skillet to 350°F. Fry bites 2-3 mins per side until golden brown.
5. Drain on wire rack. Meanwhile, whisk mayo, gochujang, honey, and vinegar for aioli.
6. Serve immediately while cheese is molten, with aioli for dipping.
7. Optional: Garnish with sesame seeds and chopped scallions.
8. Pro tip: Freeze mozzarella sticks 15 mins before stuffing to prevent melting too quickly.

Chef's Note

For extra crunch, double-coat bites: after first breading, dip in egg again and roll in panko a second time before frying.

Make-Ahead Tips

Assemble up to 4 hours before frying. Store uncooked bites in fridge on parchment-lined tray.

Substitutions

Use hot dogs instead of sausages or cheddar instead of mozzarella. For milder spice, reduce gochugaru.