hasselback kielbasa

Categories: Meat, Posted by Sandy Bergsten


1 Kielbasa, about 12 ounces

1 onion, roughly chopped

1 red bell pepper, seeded and roughly chopped

1+ tablespoon vegetable oil

1 tablespoon apricot preserves

1 tablespoon Dijon mustard



Place a rimmed sheet pan in a 425-degree oven.

Meanwhile cut up a small onion and a red bell pepper. Toss the vegetables with a splash of vegetable oil, season with salt and pepper. 

Combine the apricot preserves and Dijon mustard together, set aside.

Tip the vegetables into a single layer on to the hot pan. Roast in the oven while you cut the kielbasa into thin slices, stopping short of cutting all the way through the meat. The easiest way to achieve this is by using a pair of chopsticks on either side as a guide while you cut. The chopstick will stop the knife.

Remove the vegetables from the oven, give them a stir, and place the kielbasa on top, baste with the apricot preserves and mustard mixture. Return the sheet pan to the oven and allow everything to roast for about 20 to 25 minutes, basting another two times.

Serve with a salad of mixed greens and a warm baguette.

Serves 3-4

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