Sheet Pan Hasselback Kielbasa is two rings of kielbasa nestled in a pan of vegetables and potatoes, brushed with a mustard-based topping. It is an absolute masterpiece of flavors… you might be surprised by how much you like it! If you love smoked sausage, be sure to try my Mustard Hasselback Kielbasa Bites and Jalapeno Peach Hasselback Kielbasa, too!
Sheet Pan Hasselback Kielbasa
With sheet pan dinners, every ingredient is blended together on one pan, which saves on clean-up, but definitely not on flavor! This recipe starts with onions, garlic, peppers, sauerkraut, and potatoes. Then, the kielbasa is cut Hasselback style (not quite all the way through), brushed with a mustard-based mixture, and baked with the veggies. I used the same method for my Jalapeno Peach Hasselback Kielbasa recipe (which you have to try)!
Hasselback Kielbasa Ingredients
Vegetables: I used red bell pepper, yellow onion, and sauerkraut in this recipe. You could definitely add veggies you love like Brussels sprouts, broccoli, mushroom, tomatoes, jalapeno pepper, etc.
Potatoes: Fingerling potatoes are heritage potatoes that are long and thin, kind of like a finger! They come in different sizes and shapes, again, like fingers. I cut the larger potatoes in half, but if they are really small, you could keep them whole when cooking them.
Kielbasa: Kielbasa (sometimes also called ring sausage) is a flavorful, lightly smoked sausage that is pre-cooked. You could also use Andouille sausage, Mexican Chorizo, or other sausages as substitutes.
Sauerkraut: The flavor of sauerkraut is salty and sour, but not weird or fishy. In this dish, it takes on a sweeter profile and is the perfect complement to the vegetables, potatoes, and kielbasa.
What is the Difference Between Kielbasa and Sausage?
Kielbasa is a sausage that originated in Poland. Both kielbasa and sausage come in quite a few varieties. However, there are differences between the two. Kielbasa is usually shaped like a horseshoe or in a loop. It is made with coarsely ground meat which gives it more texture. Authentic kielbasa is made with pork or a combination of pork and beef, while sausage uses a variety of different meats. You can find kielbasa in most grocery stores. In America, kielbasa is also called ring sausage.
How to Store
Don’t let the leftovers go to waste! Store them in an airtight container in the refrigerator for up to three days.
Sheet Pan Hasselback Kielbasa
- 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
- 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.
Did you make this recipe?
You can tag me at @iamhomesteader.
This recipe was inspired by a recipe seen on the New York Times Cooking page.