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 Slow Cooker Kielbasa and Potatoes.
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.
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.
How to Make Hasselback Kielbasa
This recipe is pretty simple to make and so flavorful. To get started, line a large baking sheet with parchment paper. Next, add the red bell pepper, garlic, onion, sauerkraut, and potatoes to the pan. Drizzle with olive oil and season with salt and pepper. Toss everything to coat. Then, bake for 15-18 minutes, or until the veggies are soft.
While the vegetables are baking, slice the kielbasa. The reason this recipe is named Hasselback kielbasa is because of the cutting method. Just like when making Hasselback potatoes, you will not slice all the way through the sausage. Use skewers or chopsticks to place the kielbasa between to keep you from cutting all the way through.
After the vegetables have had some time in the oven, remove them and nestle the sliced rings of sausage in between. To make the sauce, combine the mustard, apple cider vinegar, brown sugar, and Worcestershire sauce in a small bowl. Brush about a third of the sauce over the kielbasa, reserving the rest for basting.
Transfer the pan back into the oven to bake for 30 minutes. Add a little bit of the mustard sauce every ten minutes or so. Before taking the pan out of the oven, make sure the potatoes are fork-tender. Serve garnished with parsley.
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.
Sheet Pan Hasselback Kielbasa
Ingredients
- 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 fingerling 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
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 30 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?
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This recipe was inspired by a recipe seen on the New York Times Cooking page.
Make this!! My husband and two small kids all enjoyed it and I consider that the biggest win of life right now. If there are no complaints (which there were not), it is definitely added to the regular recipe rotation.
Made this recipe for my family this evening and it was a hit!. A few modifications – did not use sauerkraut but did add in additional veggies of sliced mushrooms and asparagus spears. As to the veggies, I started with just the onions and fingerling potatoes for the 18 minutes and then when I was ready to add in the kielbasa, at that time, I added the other veggies of bell peppers, mushrooms & asparagus.
I cooked this on a griddle pan on my gas grill. I followed the recipe closely except for the temps; I got the griddle pan hot and when I added the oil and potato/vegi mixture the oil spattered so badly that I needed to turn the heat down. I I cooked for 25 mins, tossing it every 5 mins. The hasselback treatment was genius and was fun to do. The brown sugar caused the meat to char quickly, but it still tasted great! Personally, I would skip the sausage and do the potato/vegi mixture and serve with a side of cottage cheese. The sauerkraut pretty much burned on the griddle. I would also cook that later in the recipe. Thanks for the great recipe!
Really good! I did less potatoes and added zucchini and jalapeños. Definitely will make this again.
Do you think I could sub Turnips for the potatoes?
You can. Turnips need slightly more time to cook than potatoes, but you could just cut them smaller.
Delicious and easy! I had everything in the pantry and homemade sauerkraut in the refrigerator. Will keep this one in rotation.
Excellent- fixed it tonight