Honey Mustard Hasselback Kielbasa

Need a game day snack that disappears fast? These Honey Mustard Hasselback Kielbasa Bites are crispy, savoury and ridiculously easy to make. Crispy on the edges, juicy in the middle and packed with flavour, they’re a crowd-pleasing appetizer or hearty side dish. And the dipping sauce? A simple mix of grainy mustard and BeeMaid Honey that hits the perfect sweet-and-tangy spot. With minimal prep and just a few ingredients, this easy kielbasa appetizer comes together in no time. Serve them warm for game day, parties, potlucks or whenever you need something seriously snackable. Big flavour, little effort. That’s a win in our books.

Dairy Free

Gluten Free

Nut Free

Ingredients

Recipe

1 Large Ring

Kielbasa (Casing removed)

3 Tbsp

BeeMaid Honey

3 Tbsp

Apple Cider Vinegar

1/4 Cup

Grainy Mustard

2 Tsp

Mayonnaise

1 Tsp

Worcestershire Sauce

1 Tsp

Garlic Powder

1 Tsp

Smoked Paprkia

Garnish

Parsley (chopped)

Directions

Preheat oven to 425F.
Carefully remove the sausage casing from the Kielbasa and cut off the ends.
Slice the Kielbasa with short uniform slices (approx. 1/4 inch apart). Ensure the knife does not go all the way through. (Pro Tip: Place two wooden chopsticks along the sides of the Kielbasa to use as a guide for your cuts). Continue to make small slices all the way across the Kielbasa until you reach the end.
Slice the Kielbasa into bit sized pieces (approx. 30 individual pieces).
Line a baking sheet with parchment paper and place the sausage pieces on top.
In a bowl, combine the BeeMaid Honey, mustard, mayo, apple cider vinegar, Worcestershire sauce, and seasoning with a spoon until well mixed and creamy. Reserve half of the sauce in a separate dish.
Pour the remaining honey mustard sauce over top of the Kielbasa bites and use tongs to lightly toss them until coated. You can use a BBQ brush to ensure the sauce gets in between the sliced spaces of the sausage.
Bake for 18-25 minutes until the Kielbasa has browned and looks slightly crispy along the edges.
Top with fresh parsley and serve with the remaining honey mustard for dipping. Enjoy!