![Air-Fryer Spicy Chicken Wings](https://static01.nyt.com/images/2019/04/03/dining/03airrex2/02airrex2-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Hasselback Kielbasa
![Hasselback Kielbasa](https://static01.nyt.com/images/2019/02/17/dining/17norecipe-hasselback/merlin_147765537_e8710660-abbd-46cb-b785-bafebe6476f8-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Rating
- Notes
- Read community notes
Advertisement
Private Notes
Cooking Notes
I’ve done potatoes accordion style before and the recipes suggested laying 2 chopsticks alongside the spuds when cutting to keep from cutting all the way through. That might work perfectly for this sausage.
Suggestion: Lay it between a pair of chopsticks. They will act as a stop and keep your knife from cutting all the way through. It works well with potatoes, and in summer with tomatoes, into which I tuck fresh mozzarella and basil and drizzle with balsamic vinegar.
In addition to being delicious, you can also teach diners about archispirostreptus gigas, the giant African millipede.
Re: millipedes. We grill ours on skewers separated with cicadas (in season). The plentiful legs get nice and crisp and are best eaten like corn on the cob. The cicadas add a tempting, crusty flair with creamy centers. Leftovers go into our legendary Vermin soup. Do take the time to skin and bone the mice. Serve with a sprinking of recently deceased crunchy cockroaches. Sorry, everyone. It's just that kind of day........
I'll try this but that was truly the most frightening looking picture I have ever seen, especially after watching a video of a Chinese Luna Moth's life cycle.
This looks strangely good. But put mine on a bed of sauerkraut (onions browned in good lard/bacon drippings, bit of caraway). German mustard, Bavarian pretzel on the side. But you know, that sausage looks like something that slithered out of those 70s era cookbooks--the ones that use gelatin molds for everything. Why have plain old kielbasa when you can hasselback it and set it in aspic? And for that perfect retro touch, add sliced pimento-stuffed olives for eyes. Serve on a bed of lettuce. :)
I must have sauerkraut with kielbasa. It’s a rule! Roast under the sausage. Yum yum!
And, if there are leftovers, they go in the scrambled eggs next morning!
Made and served with Julia Moskin's Hasselback potatoes, both fabulous and used one pan, too. Gulden's for the mustard, and put the leftover mustard/apricot preserves on the table for extras. The combination of the glaze and the many cuts seemed to allay the greasy mouth feel I've always not cared for with kielbasa. Cabbage sliced in thick (1") rounds and laid on same pan for last 10 minutes was perfect too.
I invited my mom over for dinner last night and served her and my husband this strangely good recipe. All three of us loved it. I didn’t have apricot preserves so used the peach jam that I had in the fridge, mixed with spicy brown mustard. On a separate sheet, I baked at the same time several slices of stale Chiabata bread which I had smeared with some butter. Piled high with the pepper underbase, it tasted like a fine bruschetta. And yes, I let the kielbasa crisp up a little.
Made it exactly as written and served with a side of potato pierogis. YUM. Definitely a keeper. Will make again.
This was really tasty! I added a couple of sliced yukon gold potatoes. My husband loved it!
Good Halloween dish. Looks like something Tim Burton would serve.
I’ve made this often enough that I now keep apricot preserves in my refrigerator. I don’t mess with this “recipe.” It’s too good as is.
YUM. Used Dijon mustard and Kirkland honey. Added some asparagus I had on hand. I tossed the veggies in some onion and garlic infused oil I had leftover from making sour cream & onion dip for the Super Bowl. Served it with warm French bread.
I did this with Turkey Kielbasa and smoked sausage. Used orange marmalade and spicy mustard. No onion, several different fresh picked garden peppers sweet and mildly spicy. In a big cast iron on the grill. Served with Brioche hot dog buns. Fabulous!
Added some sauerkraut to the pan at the same time I added the kielbasa. No notes otherwise, it's a phenomenal recipe.
I assume this is intended for smoked/ready to eat kielbasa? Paisan’s in Brooklyn sells fresh kielbasa. Any idea what would need to change to use this technique on that product?
This recipe is memorable because it is insanely GOOD! Why oh why, is "simple" (usually) so bloody good?
Good and easy. I would cook the onions and peppers longer than the time it takes to slice the kielbasa so they have a better chance to caramelize. Might just make in skillet next time (so oven doesn't heat up the house). I used coarse Dijon for the mustard.
Surprisingly stunning result - I was not expecting this level of flavor and deliciousness. I cooked it in the air fryer - 400 degrees for 10-12 mins. No need to fire off the stove in the heat of the summer quick and easy meal = win-win!
Awesome. Some of the fat from the Kielbasa leaked out to the peppers and onions on the sheet pan bringing some of the jam/mustard with it; really enhanced the peppers and onions. Next time 3 full peppers and one onion. I didn't know what kind of mustard to use, so I used a 50/50 blend of yellow and Dijon mustards (because that's what was in the fridge), but I saw a suggestion to use Guilden's and I think that would be perfect.
How long should it take to cut up the sausage?! The recipe sez to let the vegetable roast while I do this step but if it’s my first time using the recipe, I don’t want them the vegetables to roast for an unspecified amount of time…
I have been making Kosher salami hasselback style for years. Mix 1Tlbs each of yellow, Dijon, and honey mustard and orange marmalade. Shmear the mixture all over and between slices. Roast in a 375 oven for 30-45 minutes until brown and a little crispy. Serve as an appetizer with party rye and sliced Swiss cheese. Always a big hit at parties.
So easy and absolutely delicious...sadly, no leftovers!!
This also works well without the peppers and onions - just cooking the Kielbasa on a sheet pan and basting it with the mustard/apricot preserves for 25 minutes. I used turkey kielbasa and served it with broccoli Mac-n-cheese. Quick comfort food!
This was really good! Entire family liked it. Super easy and quick to make and clean up was a breeze.
I'm getting a little bolder in my cooking. I made this tonight, added a jalapeno - with seeds, a couple of garlic cloves and used orange marmalade with Dijon to make the basing sauce. I had a few slices of a crusty loaf of homemade bread as the simple accompaniment. My husband said to add it to my "do it again".
I’ve made it a million times. I change the vegetables, there’s usually potatoes. It’s so forgiving, the leftovers are great — it’s excellent.
I’m thinking Shishito peppers and onion are the perfect tray mate for the kielbasa.
Advertisement