Grilled Hasselback Kielbasa With Jalapeño Honey
Updated July 25, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup honey
- 2tablespoons grapeseed or canola oil, plus more for greasing
- 2tablespoons whole-grain mustard
- Salt and black pepper
- 14ounces to 1 pound kielbasa
- 1large red onion, halved through the root, then cut through the root into ½-inch wedges
- ¼cup pickled jalapeño slices
Nutritional analysis per serving (4 servings)
456 calories; 34 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 13 grams protein; 750 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the grill to medium. In a large dish, such as a 9-by-13-inch pan, use a fork to stir together the honey, oil and mustard. Season to taste with salt and pepper. Set aside while you prep the kielbasa.
- Step 2
Stopping short of cutting all the way through, make cuts ½ inch apart along the top of the kielbasa. Add the kielbasa, onions and pickled jalapeños to the dish. Use the fork to brush the kielbasa and onions with the honey mixture. Spread some of the honey mixture in between the kielbasa slices.
- Step 3
Clean and lightly grease the grill grates. Add the kielbasa and onions and cook, turning occasionally and basting with the honey mixture, until warmed through, tender and golden, 10 to 15 minutes. (Keep the top of a gas grill closed between flips.) Don’t worry if the kielbasa breaks apart; you’ll need to slice it for serving anyway. As ingredients are done, add them back to the dish. If you like, stick some of the jalapeños in between the slices of kielbasa.
Private Notes
Comments
My 16-year-old son pronounced this a great dinner. I liked it too, and it was plenty good using a turkey kielbasa. However, I didn't grill due to the the risk of the sausage pieces breaking off plus small segments of onion and jalapeño falling through the grate. So I roasted it on a sheet pan at 450 and then broiled it for 3 minutes. Should've lined the pan with foil as cleanup of caramelized sauce was a bear. Used hot honey and you should too.
I converted to oven roasting as follows: Preheat oven to 425F. In an 11 x 17 baking dish, mix the glaze ingredients. Brush the kielbasa with some of the glaze, place a few jalapeno slices in some of the slits, and set it aside. Mix a few Tablespoons water with the remaining glaze, add the onions and jalapenos to the dish and toss. Bake for 15 minutes, remove from oven, toss again, and lay the kielbasa on top. Return to the oven for 20-25 minutes. Broil 3 minutes for more crispiness. Delicious!
This was a no-recipe recipe by Sam Sifton several years ago. Look it up. It’s better.
You can push a wood or metal skewer into the sausage lengthwise and then cut the sausage in a spiral, like a corkscrew, without cutting into the skewer. More surface area is exposed to caramelize, and it doesn't fall apart on the grill. However, my onions and peppers would have slipped through my grill grates, so I charred them them in a pan. Great overall!
Wish I’d read the comments and baked it. TBH this was meh. Teenager son enjoyed it but won’t be making again. The potato salad that NYT recommends to have it with, however… sublime! Doesn’t go don’t he smoky Eastern European flavours of the Kielbasa and whole grain mustard, but skip this sausage and make the potato salad!
A good recipe for camping because the ingredients are minimal but the taste is maximum! I used our grill basket to catch any onions or jalapeño pieces that might have fallen between the grills. Roasted some corn and wrapped potatoes in foil for cooking.
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