Mustard Hasselback Kielbasa Bites (Print)
Hasselback kielbasa bites glazed in zesty mustard sauce, air fried and paired with creamy tangy dip.
# What You'll Need:
→ Main Ingredients
01 -
27.8 ounces (2 rings) Kielbasa
02 -
62 grams (1/4 cup) coarse ground Dijon mustard
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2 tablespoons apple cider vinegar
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2 tablespoons light brown sugar
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1 teaspoon Worcestershire sauce
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2 tablespoons mayonnaise
07 -
Chopped parsley, for garnish
# How to Make It:
01 -
Slice the Kielbasa into 1/4-inch slices without cutting through entirely by placing it between two chopsticks or skewers as guides. Use a sharp knife to create the slices.
02 -
Slice the sausage crosswise into 1-inch bite-sized pieces, resulting in about 20 bites per ring, or a total of 40 bites for both rings. Place the bites into a large bowl or onto a baking sheet.
03 -
In a small bowl, mix together the Dijon mustard, apple cider vinegar, brown sugar, and Worcestershire sauce.
04 -
Divide the mustard mixture into two bowls. Add mayonnaise to one of the bowls, stirring to combine. Cover and refrigerate this dipping sauce.
05 -
Brush or pour about half of the remaining mustard sauce over the Kielbasa bites, ensuring the sauce reaches into all the cut sections. Reserve the rest of the sauce for later.
06 -
Arrange the Kielbasa bites in a single layer in your air fryer basket. Air fry at 400°F for 7–9 minutes, shaking the basket halfway through, until the bites are browned.
07 -
Remove the bites from the air fryer and arrange them on a platter or baking sheet. Brush or pour the remaining mustard sauce over each bite.
08 -
Garnish with chopped parsley (optional) and serve warm with the refrigerated dipping sauce.
09 -
Preheat the oven to 425°F and line a large baking sheet with parchment paper. Prepare Kielbasa as instructed. Brush or pour the mustard sauce over the tops, then bake for 18–20 minutes or until browned. Serve with dipping sauce.
# Additional Notes:
01 -
Chopsticks or skewers can help prevent cutting through the Kielbasa entirely when slicing.