Irresistible Mustard Hasselback Bites (Printer-Friendly Version)

Tender kielbasa slices fanned for maximum glaze absorption, baked to golden perfection with a savory mustard glaze.

# Required Ingredients:

→ Sausage

01 - 900 g good quality smoked kielbasa, pre-cooked, cut into 4-5 cm pieces

→ Mustard Glaze

02 - 120 ml Dijon mustard
03 - 60 ml whole grain mustard
04 - 55 g packed light brown sugar
05 - 30 ml apple cider vinegar
06 - 15 g unsalted butter, melted
07 - 5 g garlic powder
08 - 2.5 g onion powder
09 - 2.5 g smoked paprika (optional)
10 - 1 g freshly ground black pepper
11 - Pinch of cayenne pepper (optional)

→ Garnish

12 - Fresh parsley or chives, finely chopped

→ Serving (optional)

13 - Wooden skewers or toothpicks

# Step-by-Step Instructions:

01 - Preheat oven to 190°C. Line a large baking sheet with parchment paper or aluminium foil for easy cleanup.
02 - Cut kielbasa into 4-5 cm pieces. Place each piece on a cutting board.
03 - Place two wooden chopsticks parallel on either side of a kielbasa piece to prevent cutting through. Using a sharp knife, make thin parallel slices about 3 mm apart, cutting almost through but stopping at the chopsticks. Repeat for all pieces.
04 - Gently fan out each sliced kielbasa piece to encourage opening of the cuts for better glaze absorption.
05 - Place the fanned kielbasa pieces in a single layer on the prepared baking sheet, leaving space between each for even cooking.
06 - In a medium bowl, whisk together Dijon mustard, whole grain mustard, brown sugar, apple cider vinegar, melted butter, garlic powder, onion powder, smoked paprika (if using), black pepper, and cayenne pepper (if using), until sugar dissolves and glaze is cohesive.
07 - Brush approximately half of the mustard glaze evenly over all kielbasa pieces, ensuring the glaze reaches into the hasselback cuts.
08 - Bake in preheated oven for 15 minutes to allow the glaze to thicken and the sausage to heat through and begin crisping.
09 - Remove baking sheet and brush the remaining glaze over kielbasa bites, coating all surfaces thoroughly, especially the cuts.
10 - Return to oven and bake for an additional 15-20 minutes until the glaze is caramelized, sticky, and edges are crispy and slightly charred. Optionally, broil for 2-3 minutes to achieve extra crispness, watching closely to avoid burning.
11 - Remove from oven and allow to cool slightly on baking sheet to let glaze set. Sprinkle generously with freshly chopped parsley or chives.
12 - Insert wooden skewers or toothpicks for easy serving if desired. Serve warm, optionally with extra whole grain mustard for dipping.

# Handy Cooking Tips:

01 - Use parchment paper to facilitate cleanup and prevent glaze sticking. Avoid overcrowding kielbasa pieces on the baking sheet to ensure crispiness.

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