Hasselback Kielbasa

By Sam Sifton

Hasselback Kielbasa
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Rating
4(1,927)
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This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

Get a sheet pan ripping hot in a 425-degree oven while you cut up a small onion and a bell pepper, whatever color you prefer. Toss the vegetables in a splash of neutral oil, salt and pepper them, and tip them into a single layer on the hot pan. Allow these to roast in the oven while you cut the kielbasa into thin slices, stopping short of cutting all the way through the meat. You want to end up with a long accordion, basically, or an attenuated pill bug. Now remove the vegetables from the oven, give them a stir, and put the kielbasa on top. Return the sheet pan to the oven and allow everything to roast into crisp softness, 20 to 25 minutes, basting heavily two or three times with a mixture of equal parts apricot preserves and mustard, about 2 tablespoons each. Serve with steamed greens or a fresh baguette. It’ll go fast.

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1,927 user ratings
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Comments

SammyP

I’ve done potatoes accordion style before and the recipes suggested laying 2 chopsticks alongside the spuds when cutting to keep from cutting all the way through. That might work perfectly for this sausage.

John M.

In addition to being delicious, you can also teach diners about archispirostreptus gigas, the giant African millipede.

Liz W.

Suggestion: Lay it between a pair of chopsticks. They will act as a stop and keep your knife from cutting all the way through. It works well with potatoes, and in summer with tomatoes, into which I tuck fresh mozzarella and basil and drizzle with balsamic vinegar.

JP

A few minutes at 450 at the end does not hurt but you have to watch it.

Hana

This is a keeper. We often make it after a sauna and eat it next to the fire with some good wine. Thanks Sam!

JGMan

I wanted to love this but didn't. Maybe because I grew up w/saurkraut as my main kielbasa accompaniment? Loved the peppers and onion in the marinade, just agree with the person who said the kielbasa flavor was overwhelming and it was a bit too sweet.

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