Ina Garten Hasselback Kielbasa

Ina Garten hasselback kielbasa, an easy prep ahead dinner, traces back to Sam Sifton's New York Times recipe and her friend Peter Wallace's version. She topped roasted peppers, fennel, and onions with scored sausage, then brushed it with honey mustard.

Cut the sausage two thirds through so the slices fan open and crisp without falling apart. Go all the way and you lose the hasselback shape, plus the inside dries out instead of staying juicy.

Source: Go-To Dinners (2022)

Ina Garten Hasselback Kielbasa

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

660

kcal

Smoky kielbasa scored in hasselback style roasts on a bed of fennel, peppers, and onions while a honey Dijon glaze turns golden and crackling.

Ingredients

• ¾ pound yellow onions (2 to 3 onions)
  

• 1 (1-pound) fennel bulb, stalks removed
  

• 1 each red, yellow, and orange Holland bell pepper
  

• Good olive oil
  

• 2 tablespoons minced garlic (6 cloves)
  

• 2 teaspoons minced fresh thyme leaves, plus extra sprigs
  

• 1 teaspoon whole fennel seeds, chopped
  

• Kosher salt and freshly ground black pepper
  

• 2 pounds fully cooked, smoked kielbasa
  

• ¼ cup Dijon mustard
  

• ¼ cup liquid honey

Directions

• Preheat: Preheat the oven to 425 degrees.
• Prep the vegetables: Cut the onions in half, slice them crosswise in ½-inch-thick half-rounds, and place them in a large bowl. Cut the fennel bulb in half lengthwise, cut the halves in 1-inch-thick wedges through the core (to keep the wedges intact) and add to the bowl. Cut the peppers in 1-inch-wide strips, discarding the stems and seeds, and add to the bowl.
• Season and roast: Toss with 4 tablespoons olive oil, the garlic, thyme, fennel seeds, 2 teaspoons salt, and 1 teaspoon black pepper. Transfer the vegetables to a very large (14 × 18-inch) roasting pan (or two sheet pans), spread them evenly in a single layer, and roast for 20 minutes, tossing once with a large metal spatula.
• Score and assemble: Meanwhile, cut the kielbasa crosswise in ¼-inch-thick slices, being careful to cut only two thirds of the way through. When the vegetables are ready, toss them again, discard the thyme branches, and place the kielbasa on top. Combine the mustard and honey and brush the top and sides of the kielbasa.
• Roast and serve: Roast for 30 minutes, brushing the kielbasa with the honey mustard every 10 minutes, until it is crispy and browned. (Reserve extra honey mustard for serving.) Sprinkle the vegetables with salt and serve hot with the reserved honey mustard on the side.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, Victorinox Fibrox 8-inch chef's knife, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different type of sausage instead of kielbasa?

Any fully cooked smoked sausage works here. Andouille, chicken sausage, or smoked bratwurst all hold up to the hasselback cuts. Fresh uncooked sausage won't work because it needs different cooking times and won't slice cleanly.

How do I store leftovers?

Keep the kielbasa and vegetables in an airtight container for up to 4 days in the fridge. Reheat in a 375-degree oven for about 10 minutes so the sausage crisps back up. Add leftover sausage to bean or lentil soups for a quick second meal.

Can I prep this ahead of time?

Cut all the vegetables and score the kielbasa up to a day before you plan to cook. Store them separately in the fridge. Mix the honey mustard ahead too, then assemble and roast when you're ready.

What size pan do I need?

The recipe calls for a 14 by 18 inch roasting pan, which is bigger than a standard sheet pan. If yours is smaller, split the vegetables between two sheet pans so they roast instead of steam. Crowded vegetables won't brown.

How do I know the kielbasa is ready?

Since kielbasa comes fully cooked, you're just waiting for the glaze to turn dark and sticky, about 30 minutes in the oven. The slices should fan open slightly and the edges should have some crisp to them.