Description
Ina Garten’s Hasselback Kielbasa delivers a mouthwatering Polish-inspired appetizer with crispy edges and tender, flavorful sausage. Sliced kielbasa baked with butter, mustard, and herbs creates an irresistible dish perfect for gatherings where you’ll impress guests with minimal effort.
Ingredients
Scale
Main Ingredients:
- 2 pounds fully cooked, smoked kielbasa
- 1 (1-pound) fennel bulb, stalks removed
- ¾ pound yellow onions (2 to 3 onions)
- 1 each red, yellow, and orange Holland bell pepper
Seasonings and Spices:
- 2 tablespoons (30 milliliters) minced garlic (6 cloves)
- 2 teaspoons (10 milliliters) minced fresh thyme leaves, plus extra sprigs
- 1 teaspoon (5 milliliters) whole fennel seeds, chopped
- Kosher salt
- Freshly ground black pepper
Sauces and Oils:
- Good olive oil
- ¼ cup (60 milliliters) Dijon mustard
- ¼ cup (60 milliliters) liquid honey
Instructions
- Warm the oven to 220°C / 425°F, ensuring a hot environment for roasting.
- Halve the onions, then slice crosswise into 1.3cm / ½-inch-thick half-rounds, depositing them in a spacious mixing bowl.
- Divide the fennel bulb lengthwise, then segment into 2.5cm / 1-inch-thick wedges through the core, adding to the onions.
- Deconstruct the peppers into 2.5cm / 1-inch-wide strips, removing stems and seeds, and incorporate into the vegetable mixture.
- Infuse the vegetables with olive oil, minced garlic, fresh thyme, crushed fennel seeds, salt, and black pepper, thoroughly coating each piece.
- Transfer the seasoned vegetables to a large roasting pan, distributing them in a single, even layer to promote optimal caramelization.
- Roast the vegetables for 20 minutes, using a spatula to rotate and ensure uniform cooking halfway through the process.
- Meanwhile, prepare the kielbasa by creating crosswise slices approximately 0.6cm / ¼-inch thick, maintaining connection at the base.
- After initial roasting, nestle the kielbasa atop the vegetables, removing any spent thyme sprigs.
- Craft a glaze by combining Dijon mustard and honey in a small bowl, then generously brush over the kielbasa’s surface.
- Continue roasting for an additional 30 minutes, reapplying the honey mustard glaze every 10 minutes to achieve a crispy, caramelized exterior.
- Once the kielbasa appears bronzed and vegetables are tender, remove from the oven and adjust seasoning with extra salt if desired.
- Serve immediately, accompanied by any remaining honey mustard for additional drizzling.
Notes
- Customize Your Honey Mustard: Mix different mustards like Dijon or whole grain for a unique glaze that elevates the kielbasa’s flavor profile.
- Maximize Vegetable Caramelization: Create extra crispy edges by cutting vegetables into similar-sized pieces and ensuring they’re not overcrowded on the pan.
- Temperature Matters: Let ingredients sit at room temperature for 15 minutes before roasting to help them cook more evenly and develop deeper flavors.
- Smart Cutting Technique: Slice kielbasa partially to create beautiful accordion-like presentation while ensuring even cooking and maximum flavor absorption.
- Herb Enhancement Trick: Chop fresh thyme right before adding to release maximum aromatic oils and intensify the dish’s overall taste experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: Polish
Nutrition
- Serving Size: 1 portion
- Calories: 493 kcal
- Sugar: 10g
- Sodium: 1260mg
- Fat: 38g
- Saturated Fat: 13g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 76mg