Hasselback Kielbasa

By Sam Sifton

Hasselback Kielbasa
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Rating
4(1,845)
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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. Allow these to roast in the oven while you cut the kielbasa into thin slices, stopping short of cutting all the way through the meat. You want to end up with a long accordion, basically, or an attenuated pill bug. Now remove the vegetables from the oven, give them a stir, and put the kielbasa on top. Return the sheet pan to the oven and allow everything to roast into crisp softness, 20 to 25 minutes, basting heavily two or three times with a mixture of equal parts apricot preserves and mustard, about 2 tablespoons each. Serve with steamed greens or a fresh baguette. It’ll go fast.

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4 out of 5
1,845 user ratings
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Comments

SammyP

I’ve done potatoes accordion style before and the recipes suggested laying 2 chopsticks alongside the spuds when cutting to keep from cutting all the way through. That might work perfectly for this sausage.

John M.

In addition to being delicious, you can also teach diners about archispirostreptus gigas, the giant African millipede.

Liz W.

Suggestion: Lay it between a pair of chopsticks. They will act as a stop and keep your knife from cutting all the way through. It works well with potatoes, and in summer with tomatoes, into which I tuck fresh mozzarella and basil and drizzle with balsamic vinegar.

bridget

didn't have apricot preserves, so I did apple butter ACV spicy brown mustard and it was incredible. also didn't have bell peppers, so I used carrots, so good!

Adri

13/10 - So easy. Very delicious. And a REAL quick meal. Some of those other “quick” meals are like 45 min of prep before 20 min of cooking. I keep Kielbasa on hand now. I was always wondering what I should do with it before. I used used honey and whatever mustard I grabbed.

NikoletL

We've made this a few times, and we have it with butter lettuce to wrap scoops of meat and veggies. I've even passed this along to some plant-based friends with adaptations with Japanese eggplant and zucchini in lieu of the kielbasa. Great quick dish.

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