Ina Garten Hasselback Kielbasa

Ina Garten’s Hasselback Kielbasa is made with yellow onions, fennel bulb, red, yellow, and orange bell peppers, olive oil, garlic, thyme, fennel seeds, smoked kielbasa, Dijon mustard, and honey. This delicious Hasselback Kielbasa recipe creates a hearty dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.

This Hasselback Kielbasa Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• ¾ pound yellow onions (2 to 3 onions)
• 1 (1-pound) fennel bulb, stalks removed
• 1 each red, yellow, and orange Holland bell pepper
• Good olive oil
• 2 tablespoons minced garlic (6 cloves)
• 2 teaspoons minced fresh thyme leaves, plus extra sprigs
• 1 teaspoon whole fennel seeds, chopped
• Kosher salt and freshly ground black pepper
• 2 pounds fully cooked, smoked kielbasa
• ¼ cup Dijon mustard
• ¼ cup liquid honey

How To Make Hasselback Kielbasa?

1. Preheat oven: Preheat the oven to 220°C / 425°F.
2. Prepare onions and fennel: Cut the onions in half, then slice them crosswise into 1.3cm / ½-inch-thick half-rounds and place in a large bowl. Cut the fennel bulb in half lengthwise, then slice into 2.5cm / 1-inch-thick wedges through the core and add to the bowl.
3. Slice peppers: Cut the peppers into 2.5cm / 1-inch-wide strips, discarding stems and seeds, and add to the bowl.
4. Season vegetables: Toss the vegetables with olive oil, garlic, thyme, fennel seeds, 2 tsp salt, and 1 tsp black pepper.
5. Roast vegetables: Transfer the vegetables to a large roasting pan (about 35 x 45 cm / 14 x 18 inches) or two sheet pans, spread evenly in a single layer, and roast for 20 minutes, tossing once with a large spatula.
6. Prepare kielbasa: While the vegetables roast, slice the kielbasa crosswise into 0.6cm / ¼-inch-thick slices, but only two-thirds of the way through, keeping the slices connected.
7. Add kielbasa and glaze: After 20 minutes, toss the vegetables again, discard the thyme sprigs, and place the kielbasa on top of the vegetables. Mix the Dijon mustard and honey in a small bowl, then brush it generously over the top and sides of the kielbasa.
8. Roast and glaze: Roast for another 30 minutes, brushing the kielbasa with more honey mustard every 10 minutes until crispy and browned.
9. Serve: Sprinkle the vegetables with extra salt if desired and serve hot, with any remaining honey mustard on the side.

Recipe Tips:

• Slice the Kielbasa Just Right: Cut only two-thirds of the way through the kielbasa to keep it connected. This way, it cooks evenly and stays together for easy serving.
• Go for Fresh Ingredients: Use fresh thyme and garlic for the best flavor. Fresh herbs add more vibrant taste than dried ones.
• Pick a Large Pan: Use a big roasting pan or two sheet pans to spread out the vegetables. This way, they roast and get crispy instead of just steaming.
• Glaze the Kielbasa Often: Brushing with honey mustard every 10 minutes gives the kielbasa a sticky, crispy glaze.
• Toss Vegetables Midway Through: Stir the vegetables halfway through roasting to help them brown evenly and cook perfectly.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Hasselback Kielbasa cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: Allow the Hasselback Kielbasa to cool completely before placing it in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Place the kielbasa and vegetables on a microwave-safe plate, cover lightly, and heat in 1-minute intervals until warm, stirring between intervals for even heating.

Nutrition Facts

Serving Size: 1 portion

• Calories: 493 kcal
• Total Fat: 38g
• Saturated Fat: 13g
• Cholesterol: 76mg
• Sodium: 1260mg
• Potassium: 552mg
• Total Carbohydrate: 19g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 16g

Try More Ina Garten Recipe:

• Ina Garten Veal Meatballs
• Ina Garten Rosemary Roasted Pork Tenderloins
• Ina Garten Spaghetti Squash Arrabbiata
• Ina Garten Truffled Mac & Cheese