Grilled Hasselback Kielbasa With Jalapeño Honey
Updated July 25, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¼cup honey
- 2tablespoons grapeseed or canola oil, plus more for greasing
- 2tablespoons whole-grain mustard
- Salt and black pepper
- 14ounces to 1 pound kielbasa
- 1large red onion, halved through the root, then cut through the root into ½-inch wedges
- ¼cup pickled jalapeño slices
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
456 calories; 34 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 13 grams protein; 750 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the grill to medium. In a large dish, such as a 9-by-13-inch pan, use a fork to stir together the honey, oil and mustard. Season to taste with salt and pepper. Set aside while you prep the kielbasa.
- Step 2
Stopping short of cutting all the way through, make cuts ½ inch apart along the top of the kielbasa. Add the kielbasa, onions and pickled jalapeños to the dish. Use the fork to brush the kielbasa and onions with the honey mixture. Spread some of the honey mixture in between the kielbasa slices.
- Step 3
Clean and lightly grease the grill grates. Add the kielbasa and onions and cook, turning occasionally and basting with the honey mixture, until warmed through, tender and golden, 10 to 15 minutes. (Keep the top of a gas grill closed between flips.) Don’t worry if the kielbasa breaks apart; you’ll need to slice it for serving anyway. As ingredients are done, add them back to the dish. If you like, stick some of the jalapeños in between the slices of kielbasa.
Private Notes
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Cooking Notes
Tom
This was a no-recipe recipe by Sam Sifton several years ago. Look it up. It’s better.
Liz
My 16-year-old son pronounced this a great dinner. I liked it too, and it was plenty good using a turkey kielbasa. However, I didn't grill due to the the risk of the sausage pieces breaking off plus small segments of onion and jalapeño falling through the grate. So I roasted it on a sheet pan at 450 and then broiled it for 3 minutes. Should've lined the pan with foil as cleanup of caramelized sauce was a bear. Used hot honey and you should too.
JP
Sam’s recipe, that you refer to, is one of my favorites. I make it often. This recipe adds some differences that I look forward to trying soon.
Eegulleye
I converted to oven roasting as follows: Preheat oven to 425F. In an 11 x 17 baking dish, mix the glaze ingredients. Brush the kielbasa with some of the glaze, place a few jalapeno slices in some of the slits, and set it aside. Mix a few Tablespoons water with the remaining glaze, add the onions and jalapenos to the dish and toss. Bake for 15 minutes, remove from oven, toss again, and lay the kielbasa on top. Return to the oven for 20-25 minutes. Broil 3 minutes for more crispiness. Delicious!
Sam
It was good, not great.
Bob Mc
For the onion, does "halved through the root" mean cut perpendicular to the root or lengthwise along the length of the root?
Cathy
This screams to me a tailgate recipe that will be tried out vey soon. Go Bills Go
Jessica P
I agree with Tom on Sam's recipe for this. I make that one once a month, it's fantastic.
Aimee
Not all kielbasa is the same. Growing up in Brooklyn, we used to get our kielbasa at White Eagle in Park Slope. Sadly it closed down. If you don't live where you can get real kielbasa, what brand do you recommend?
Gleaner
I like to add a bit of eye of newt to this recipe.
marsha k
Served over crispy shredded hash browns. A hit with the family!
buck
Decent, but nothing exciting.
Ann
Fast, easy, delicious. I might toss it with pasta next time.
Eegulleye
I converted to oven roasting as follows: Preheat oven to 425F. In an 11 x 17 baking dish, mix the glaze ingredients. Brush the kielbasa with some of the glaze, place a few jalapeno slices in some of the slits, and set it aside. Mix a few Tablespoons water with the remaining glaze, add the onions and jalapenos to the dish and toss. Bake for 15 minutes, remove from oven, toss again, and lay the kielbasa on top. Return to the oven for 20-25 minutes. Broil 3 minutes for more crispiness. Delicious!
sonal
Very good. Kielbasa from Toplands. Used mix of honey and mustard and oil and just spooned it on. Tucked some jalapeños in but didn’t have pickled jalapeños. That would be good. Cooked on grill. Made peppers and onions separately and without honey mustard mix in the oven. Great with smashed potato and steamed broccoli on the side.
Martha
Is this for smoked or fresh kielbasa?
Eegulleye
I used smoked. I think it would work with fresh but the slits might have to be shallower and/or spaced farther apart to maintain the "accordion". Most fresh kielbasa I've made is not packed as tightly in the casing as smoked and would be more likely to break apart.
Lisa
Is there a substitute for people who hate honey?
Butterscotch
You could try maple syrup as a substitute for the honey. Another possibility is agave syrup, but that has very little flavor and would be almost like pouring sugar over your sausage and veg.
Liz
My 16-year-old son pronounced this a great dinner. I liked it too, and it was plenty good using a turkey kielbasa. However, I didn't grill due to the the risk of the sausage pieces breaking off plus small segments of onion and jalapeño falling through the grate. So I roasted it on a sheet pan at 450 and then broiled it for 3 minutes. Should've lined the pan with foil as cleanup of caramelized sauce was a bear. Used hot honey and you should too.
Idoknowbeans
I like hasselbacking but have only ever done it on parchment in the oven. Doesn't the honey & mustard glaze make a mess of the grill?
Mo
That was my thought too. I am trying to figure out how to do it on a grill. A grill pan might the the compromise....or a grill wok/basket for the onion mixture.
KaneSugar
What about using a copper grill mat. It has no holes and clean-up is much easier and you still get the smoke.
Butterscotch
I think you're right about the messiness of cooking directly on the grill. I'm thinking about grilling the meat and veg without any seasonings in our wok-shaped grill basket as someone else suggested, removing them from the grill and placing them in a roasting pan, then tossing with the honey/mustard mixture and giving them a quick turn under the broiler to finish.
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