Hasselback kielbasa

Ina Garten’s Hasselback Kielbasa is made with yellow onions, fennel bulb, red, yellow, and orange bell peppers, olive oil, garlic, thyme, fennel seeds, smoked kielbasa, Dijon mustard, and honey. This delicious Hasselback Kielbasa recipe creates a hearty dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people. This Hasselback Kielbasa Recipe Is From Go-To Dinner Cookbook by Ina Garten.

A homemade honey mustard sauce does double duty in this easy sheet pan dinner, used both as a glaze for turkey kielbasa and as the perfect dipping sauce for roasted fingerling potatoes.

Maple BBQ Hasselback Kielbasa Bites are a delightful and visually appealing appetizer that brings together the rich, smoky flavor of kielbasa with a sweet and tangy maple barbecue glaze.

Mustard Hasselback Kielbasa Bites are rings of smoked sausage, sliced hasselback style, and then cut into bite-sized sections and smothered in a mustard-base sauce. Then, the bites are cooked in an air fryer, soaking up all of the flavorful sauce! For serving, the bites are paired with a creamy and tangy mayonnaise-based dip. It's an appetizer that is not only delicious but visually appealing! Oven instructions included!

Ina's Sheet Pan Hasselback Kielbasa is a total winner of an easy weeknight meal. And it's impressive looking enough for guests too!

Pineapple Hasselback Kielbasa Bites combine the smoky and savory taste of kielbasa with the sweetness of pineapple for a flavorful appetizer or snack. The hasselback technique of slicing, but not all the way through, lets all of the delicious flavors of the sauce get into the sausage and in every bite-sized section!

Hasselback Sausage Bites are a fun appetizer for your next gathering, sports-related or otherwise. Get more crispy, snappy bites of sausage with these sliced-up links.

This is a no-recipe recipe, a recipe without an ingredients list or steps It invites you to improvise in the kitchen. Get a sheet pan ripping hot in a 425-degree oven while you cut up a small onion and a bell pepper, whatever color you prefer Toss the vegetables in a splash of neutral oil, salt and pepper them, and tip them into a single layer on the hot pan

Hasselback potatoes are spuds sliced partway through, brushed with fat, then roasted to an exceptional crispness. The theory is that the more surface area, the more golden-textured opportunities.