These Sriracha Buffalo Hot Italian Sausage Dogs improve on the classic buffalo-style sandwich. Spicy Italian sausage sits on a bed of fresh baby spinach inside a grilled bun, topped with Mexican blend cheese, blue cheese crumbles, and red onion. But the star of the show is the sauce — a garlicky, sriracha-based “buffalo” butter that’s addictive.
I developed this recipe because my husband doesn’t like traditional buffalo wings, but he discovered he loves sriracha. I wanted a buffalo-style sauce that used sriracha instead of standard hot sauce, and it worked — he’s become a fan. We’ve made several batches and now use the sauce on wings, pork chops, burgers, and fries. It’s spicy with a pleasant kick, but not overpowering, and it’s versatile enough to be a go-to condiment.
The recipe has two main components that make it memorable: the hot Italian sausages and the Sriracha Garlic & Herb Buffalo Butter Sauce. The sauce takes only minutes to prepare. Grill the sausages while you mix the sauce, and you’ll be at the table fast.
I prefer slightly smaller sausages, which fit nicely in trimmed rolls. They’re satisfying without leaving you stuffed; smaller packages often contain six links instead of five, which is a bonus. Trim the buns if needed to match the size of your sausages — you can save the trimmings for birds or breadcrumbs.
Spread the insides of each roll with a garlic-and-herb butter and place them buttered-side down on the hot grill to toast. Then assemble on a small square of foil so everything stays contained on the grill.
Layer a generous handful of fresh baby spinach into each buttered roll — don’t skimp here; the greens add freshness and balance the richness. Then set a grilled sausage on top, followed by a large helping of Mexican-blend cheese. It will melt down, so add plenty.
Fold the foil up around the edges to cradle the fillings, then place the packets on the grill and close the lid long enough for the cheese to melt. Using foil keeps everything neat and makes cleanup easier — perfect for backyard cooking or camping.
After the cheese melts, transfer the sausage dogs to plates and finish them with the Sriracha Buffalo Butter Sauce and other toppings. I like to add blue cheese crumbles, finely chopped parsley, and red onion, then a final sprinkle of shredded cheese. You can also customize with avocado, jalapeños, black beans, bacon crumbles, green onions, tomato, or a drizzle of ranch — or add them all if you like.
The result is a summertime favorite: Sriracha Buffalo Hot Italian Sausage Dogs with bright spinach, melty cheese, and a tangy, garlicky sriracha-butter sauce. They’re ideal for Labor Day weekend, backyard barbecues, or a camping trip — quick to make and crowd-pleasing.
*Printable recipe cards follow below.
Sriracha Garlic & Herb Buffalo Butter Sauce
Ingredients
Sriracha Garlic & Herb Buffalo Butter Sauce:
- 1/4 cup sriracha sauce
- 1/2 Tbl. key lime juice (bottled is fine)
- 1/4 tsp. regular table salt
- 1/8 tsp. sugar
- 1/4 cup (or 4 Tbl., or 2 oz.) garlic & herb butter, melted
Instructions
- In a medium bowl, whisk together the sriracha, key lime juice, salt, and sugar.
- Melt the garlic & herb butter and whisk it in slowly, streaming the butter until the sauce is fully combined.
- Cover and set aside at room temperature. Do not chill.
Sriracha Garlic & Herb Buffalo Butter Sauce
Ingredients
Sriracha Garlic & Herb Buffalo Butter Sauce:
- 1/4 cup sriracha sauce
- 1/2 Tbl. key lime juice (bottled is fine)
- 1/4 tsp. regular table salt
- 1/8 tsp. sugar
- 1/4 cup (or 4 Tbl., or 2 oz.) garlic & herb butter, melted
Instructions
- In a medium bowl, whisk together the sriracha, key lime juice, salt, and sugar.
- Melt the garlic & herb butter and whisk it in slowly, streaming the butter until the sauce is fully combined.
- Cover and set aside at room temperature. Do not chill.