Jalapeno Peach Hasselback Kielbasa is a delicious and unique dish that combines smoky sausage, sweet peaches, spicy jalapenos, and a flavorful peach glaze. It’s an unexpected taste experience that is also visually appealing with the kielbasa sliced to capture all the flavors! Be sure to also check out my Sheet Pan Hasselback Kielbasa!
Ingredients & Substitutions
Kielbasa: Kielbasa is a flavorful, lightly smoked Polish sausage that is usually sold pre-cooked. You could substitute andouille smoked sausage, turkey smoked sausage or chorizo. You could even try this dish with bratwurst for a flavorful alternative.
Jalapeno Peppers: Adding the sliced jalapeno peppers gives this dish some heat, for sure. It is up to you how many jalapenos you add to the dish. For the most kick from the peppers, keep the seeds and ribs intact, slicing the peppers into rounds. For less heat, seed and dice the peppers before adding them.
Peaches: Yellow peaches are some of the most common types of peaches available. They have smooth and fuzzy skin that can range in color from pale yellow to a vibrant golden hue with red blushes.
Peach Preserves: Peach preserves serve as the base of the glaze and provide a concentrated peach flavor. They add natural sweetness and contribute to the overall fruity taste of the dish. Substitute peach jam or jelly if you don’t have peach preserves. The peach glaze is the same recipe I used in my Jalapeno Peach Chicken, Coconut Peach Chicken, and Roasted Peach Chicken, it’s THAT good!
Apple Cider Vinegar: Apple cider vinegar adds a tangy and slightly acidic flavor to the glaze. It helps to balance the sweetness and contributes to the overall flavor profile.
Mustard: Dijon mustard adds a sharp and tangy taste to the marinade. If you don’t have any on hand, you could substitute yellow mustard. It may change the flavor profile a bit, but can still work well.
Red Pepper Flakes: I like the subtle (it’s very minimal) heat and spiciness the red pepper flakes bring to the marinade. However, you could certainly leave them out if preferred.
Why Cook The Kielbasa Before Adding the Peaches, Jalapenos, and Glaze?
Yes, the kielbasa is pre-cooked, so why cook it for the initial 20 minutes before adding the peaches, jalapeno peppers, and glaze? The answer is so that the smoked sausage cooks up nice and crisp by the time it is served. You could skip this initial cooking time, brush the kielbasa with the glaze, and nestle it into the peaches and jalapeno peppers. Then, bake it for 10 minutes, baste it with the remaining glaze, and cook for the final 10-15 minutes, or until warm. However, you will not get the same crispy outside, but will still get the awesome flavors!
Can I Make Jalapeno Peach Hasselback Kielbasa Ahead Of Time?
You could certainly get a head start on this recipe by making the peach glaze ahead of time. Once the ingredients have been mixed together, store the glaze in an airtight container. Store it in the refrigerator for up to 2-3 days. Then, it’s ready to go when you are ready to make this recipe!
How To Store Jalapeno Peach Hasselback Kielbasa
After the dish has cooled to room temperature, store the leftovers in an airtight container in the refrigerator. They will last up to 2-3 days.
Jalapeno Peach Hasselback Kielbasa
- 2 rings (14 ounces each) kielbasa
- 4 medium jalapeno peppers, thinly sliced
- 6 yellow peaches, pitted, sliced
- 1 cup (320 g) peach preserves
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Preheat oven to 425°F and line a large sheet pan with parchment paper.
- Place the kielbasa between two chopsticks or skewers. Cut vertical slits (¼ inch apart) in the kielbasa, cutting straight down until your knife hits the chopstick, leaving the bottom intact. (The chopsticks' placement should prevent cutting too low.) Arrange the sausages on the lined sheet pan. Bake for 20 minutes.
- To a medium bowl, add the glaze ingredients. Mix until incorporated. Set aside.
- Remove the pan from the oven. Place the jalapenos and peach slices onto the pan and around the kielbasa. Brush everything with ½ of the glaze. Transfer the pan back to the oven to bake for another 10 minutes.
- Finally, baste with the remaining glaze and cook for an additional 10-15 minutes, or until the kielbasa is crisped and browned.
- Garnish with parsley. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
I love everything about this recipe. The perfectly cooked and juicy kielbasa, the caramelized peach glaze, the fresh peaches, and the kick from the jalapenos. This one is sure to impress!
I love the heat from the jalapenos in this one! I already am a fan of kielbasa, so I knew could eat that up. But the peaches were a pleasant surprise, making this a dish I will definitely be making at home.
Absolutely delicious! The peach glaze hits again, the kielbasa gets crispy and caramelized with the glaze and it is fantastic. The jalapenos add a nice kick and the peaches caramelize in the oven too. I would eat this all!
This is a super flavorful dish, the kielbasa brings a salty element while the peaches and jalapeños bring in a fresh flavor. Definitely recommend!
I was actually surprised by the amount of heat in this dish! The jalapeño spice comes through nicely. This is a fantastic recipe to try if you can handle a little heat. The salty kielbasa pairs perfectly with the sweet peach glaze. So delicious!
This is super yummy, pretty, and did I say yummy? I love the crispy sausage and then the sweet and spicy kick of the toppings makes this a super fun dish.