Ina Garten Kielbasa with Mustard Dip

Ina Garten kielbasa with mustard dip is a quick appetizer made with smoked kielbasa, mayonnaise and two kinds of mustard, ready in 20 minutes. Try this easy party appetizer for game day or cocktail hour with friends, since it's a simple recipe that cooks in one pan.

Brown the kielbasa slices hard in a hot pan until both sides are deeply seared. Pull them early and you get pale, rubbery sausage instead of crisp edges that hold up to the dip.

Ina Garten came up with this one when friends stopped by unannounced and she had nothing planned, so she found good kielbasa in the fridge. She sliced it, seared it and served it right from the pan with a mustard dip, a trick from her book Modern Comfort Food (2020).

Source: Modern Comfort Food (2020)

Ina Garten Kielbasa with Mustard Dip

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

6

minutes

Calories

380

kcal

Diagonal slices of smoked kielbasa sear in olive oil until browned and slightly crisp at the edges. A creamy dip of mayonnaise, two mustards and horseradish brings a tangy kick, and small skewers make it easy to pass around.

Ingredients

• 1 1/4 pounds smoked kielbasa (Polish sausage)
  

• Good olive oil
  

• 1/2 cup good mayonnaise, such as Hellmann's
  

• 2 tablespoons Dijon mustard
  

• 1 teaspoon whole-grain mustard
  

• 1 teaspoon prepared horseradish
  

• Kosher salt and freshly ground black pepper
  

Directions

• Slice the kielbasa: Slice 1 1/4 pounds smoked kielbasa crosswise 1/2 inch thick on the diagonal. Cutting on an angle gives you more surface to brown.
• Sear the sausage: Heat 2 tablespoons olive oil in a 10 to 11-inch sauté pan over medium-high heat, then add the kielbasa. Cook for 5 to 6 minutes, turning occasionally, until nicely browned on both sides.
• Mix the mustard dip: Whisk 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon whole-grain mustard, 1 teaspoon prepared horseradish, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Do this while the sausage cooks, so everything is ready at the same time.
• Serve hot: Bring the kielbasa to the table hot, right from the pan. Set out small wooden skewers and a dish of the mustard sauce on the side for dipping.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO 11-inch balloon whisk, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the mustard dip ahead of time?

Yes, the dip only needs a quick whisk, so you can make it a day or two ahead and keep it covered in the fridge. The flavors mellow a little as it sits, which many people like.

What can I use instead of kielbasa?

Any smoked sausage that is fully cooked works here, such as andouille or smoked chicken sausage. Slice it the same way and sear it until browned, because the browning is where the flavor comes from.

How do I keep the kielbasa warm for a party?

Serve it straight from the pan and keep the heat on very low, or move the slices to a small warm dish. Since they are thin, they cool fast, so it is best to cook them close to when guests arrive.

Can I use a different pan?

A cast iron skillet or any heavy stainless pan works well because it browns the sausage evenly. Avoid crowding the slices, or they will steam instead of sear.

What is the most common mistake with this appetizer?

Moving the slices too much before they brown is the usual problem. Let them sit for a minute or two between turns, so each side gets a deep sear.