Mustard Hasselback Kielbasa Bites

Mustard Hasselback Kielbasa Bites are the ultimate party appetizer or quick weeknight meal, offering a surprisingly simple yet incredibly flavorful twist on a classic. These bite-sized delights feature deliciously scored kielbasa, allowing a zesty mustard sauce to penetrate every crevice, promising a burst of flavor in every single mouthful. They're not only incredibly easy to prepare but also a guaranteed crowd-placer that elevates any occasion.

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Prep Time 15

Cook Time 25

Total Time 30

Course: Appetizer, Snack

Ingredients Equipment Method Notes

Ingredients

1.5 lbs Smoked Kielbasa Sausage high-quality, fully cooked kielbasa. Beef, pork, or a combination will work well.
2 tablespoons Dijon Mustard Essential for that classic tangy mustard flavor.
1 tablespoon Honey Balances the mustard's tanginess with a touch of sweetness.
1 tablespoon Apple Cider Vinegar Adds a bright, acidic note to the sauce.
1 teaspoon Garlic Powder For a subtle savory depth.
1/2 teaspoon Smoked Paprika Enhances the smoky flavor of the kielbasa.
1/4 teaspoon Black Pepper Freshly ground for best flavor.
2 tablespoons Olive Oil For brushing the kielbasa and ensuring a golden crisp.
Fresh Parsley chopped; Optional, for garnish and a fresh finish.

Equipment

- Baking Sheet
Parchment paper or silicone baking mat
Small Bowl
Whisk
- Pastry Brush

Method

Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier. This step ensures that your kielbasa bites will cook evenly and develop a beautiful caramelized crust.
Slice each kielbasa sausage into 1-inch thick rounds. This will give you substantial, bite-sized pieces. To create the "Hasselback" effect, carefully make several parallel cuts across the top of each kielbasa slice, stopping about two-thirds of the way down. Make sure not to cut all the way through the sausage. These cuts will allow the mustard sauce to penetrate deeply, maximizing flavor.
1.5 lbs Smoked Kielbasa Sausage
Place the prepared kielbasa slices cut-side up on your lined baking sheet. Ensure there's a little space between each piece to allow for even cooking and browning. A single layer is key for optimal crispiness.
1.5 lbs Smoked Kielbasa Sausage
In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, smoked paprika, and black pepper until thoroughly combined. Taste the sauce and adjust seasonings if necessary; you might want a little more honey for sweetness or vinegar for tang, depending on your preference.
2 tablespoons Dijon Mustard, 1 tablespoon Honey, 1 tablespoon Apple Cider Vinegar, 1 teaspoon Garlic Powder, 1/2 teaspoon Smoked Paprika, 1/4 teaspoon Black Pepper
Using a pastry brush, generously brush about half of the mustard glaze over the scored tops of the kielbasa slices. Make sure to get some of the sauce into the cuts. This initial glaze will start to infuse flavor from the beginning of the cooking process.
1.5 lbs Smoked Kielbasa Sausage
Transfer the baking sheet to the preheated oven and bake for 10 minutes. This initial bake will start to render some of the fat from the kielbasa and allow the cuts to slightly open up, preparing them for more glaze.
Remove the baking sheet from the oven. Brush the remaining mustard glaze over the kielbasa bites, ensuring all surfaces are well coated. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the kielbasa is golden brown, slightly crispy at the edges, and the glaze has caramelized beautifully. Keep an eye on them to prevent burning.
1.5 lbs Smoked Kielbasa Sausage
Once cooked, remove the Mustard Hasselback Kielbasa Bites from the oven. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately as a hot appetizer or a satisfying snack. They are fantastic on their own or alongside toothpicks for easy serving.
Fresh Parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in an oven at 350°F (175°C) for 5-10 minutes for best results.