Sheet Pan Hasselback Kielbasa

Name: Sheet Pan Hasselback Kielbasa
Prep time: 20 min
Cook time: 48 min
Total time: 1 h 8 min
Yield: 6 serving
Ingredients: 1 red bell pepper; 7 cloves garlic; 1 yellow onion; 1 can (15 ounces) sauerkraut; 15-20 baby potatoes (1½-2 pounds); 1 tablespoon olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 rings (14 ounces each) kielbasa; 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 1 tablespoon light brown sugar; ½ teaspoon Worcestershire sauce; Parsley

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5.0

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Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 8 mins
Servings
6
Calories
493 kcal
Course
Main Course, Dinner

Sheet Pan Hasselback Kielbasa

Iris Hanson

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Sheet Pan Hasselback Kielbasa is two rings of kielbasa nestled in a pan of vegetables and potatoes, brushed with a mustard-based topping.

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Ingredients

Servings

1 red bell pepper, sliced to about ½-inch thickness
7 cloves garlic, halved
1 yellow onion, sliced to about ½-inch thickness
1 can (15 ounces) sauerkraut, drained
15-20 baby potatoes (1½-2 pounds), cut in half lengthwise
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
2 rings (14 ounces each) kielbasa
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
½ teaspoon Worcestershire sauce
Parsley, for garnish

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Instructions

Preheat oven to 425°F and line a large sheet pan with parchment paper.
Add peppers, garlic, onion, sauerkraut, and potatoes to the pan. Drizzle with olive oil, salt, and pepper. Toss to coat.
Bake 15-18 minutes, or until the vegetables are tender.
While the vegetables are cooking, slice the kielbasa into ¼-inch slices, but not all the way through. Place the kielbasa between two chopsticks or skewers. (These will prevent you from cutting through the kielbasa completely.) Using a sharp knife, slice in a downward motion, stopping at the chopsticks.
Remove the sheet pan from the oven. Toss the veggies and nestle the kielbasa into them.
In a small bowl, combine mustard, apple cider vinegar, brown sugar, and Worcestershire sauce. Brush about ⅓ of the mixture over the kielbasa, reserving the rest for basting.
Transfer the pan back to the oven and bake for 40-45 minutes, or until the potatoes are fork-tender, basting with the mustard mixture every 10 minutes.
Garnish with parsley. Serve warm.