Hasselback Kielbasa Recipe with Three Dipping Sauces
When The New York Times Cooking came up with the Hasselback kielbasa, we were impressed. It's a clever way to cook sausage on a sheet pan, and probably tastes great with the different vegetables it roasts with. But we had to ask ourselves: could there be an even easier way to make this Hasselback kielbasa recipe? And could it be served as a snack rather than a meal?
By simply using a cast-iron skillet and a generous helping of butter, our charred version of the Hasselback kielbasa came out juicy and crispy—perfect for ripping and dipping. After giving it a try, we decided it was something we had to share with our readers.
How to properly cut the kielbasa
The key to making this Hasselback kielbasa recipe is how you cut the sausage. Using a serrated knife, cut small divets into the sausage, but do not cut all the way through. Cut just over halfway into the sausage, making it easy to rip the pieces. If you cut deeper for the slices, the kielbasa will be hard to flip in the skillet, and will most likely break apart.
After cooking the Hasselback kielbasa, serve it immediately. It's much easier than having to assemble pigs in a blanket for your party and will save you even more time to hang with your guests.
Makes 8-10 servings
1 beef Polska kielbasa smoked sausage rope
1 Tbsp butter
For dipping sauces
1/4 cup dijon mustard
Pinch of paprika
1/4 cup mayonnaise
1 tsp Sriracha
1/4 cup beet ketchup
How to Make It
- Cut kielbasa
- Heat up a cast-iron skillet on the stove. Once hot, melt 1 Tbsp of butter on the pan.
- Carefully place the kielbasa on the skillet and cook for 3 minutes on each side (face down first). It will be easier to lift and flip the kielbasa with two spatulas.
- Serve with sauces including dijon mustard (sprinkled with paprika), Sriracha aioli (mix mayonnaise and Sriracha), and beet ketchup.
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