Save Pin
These Maple BBQ Hasselback Kielbasa Bites are just what I grab when I want something meaty and sweet but don't feel like fussing around in the kitchen. They've got crispy bits on the outside and a smoky, sticky sweetness that barely lasts a minute on the snack table.
When I showed up at a block party with these, they disappeared so fast. Everyone wanted to know what made that shiny glaze and the cool slice pattern on the sausage.
Irresistible Ingredients
- Chopped parsley: Brightens things up and adds a fresh finish. Flat-leaf is best if you've got it.
- Olive oil: Helps everything crisp and gives a nice roasted flavor. Extra virgin brings the most aroma.
- Black pepper: Makes flavors pop. Fresh cracked adds the most boost.
- Garlic powder: Adds a savory kick throughout. Fine grind blends well into the glaze.
- Smoked paprika: Brings serious smoky flavor. Spanish style gives bold color and taste.
- Dijon mustard: Adds a little heat and balances the sweet. Grainy mustard gives some bite.
- Barbecue sauce: Brings zingy, saucy depth. Go for thick, flavorful kinds.
- Maple syrup: Makes it sweet and sticky. Darker syrup means more maple punch.
- Kielbasa sausage: Smoky and bold, stays tender when roasted. Look for one with lots of marbling for best results.
Effortless Step-by-Step Directions
- Serve and Sprinkle:
- Let the cooked kielbasa cool off a little so the glaze can set. Lay them out on a plate, dump over some chopped parsley, and set out toothpicks for easy snacking.
- Bake and Brush:
- Pop the tray in a hot four hundred degree oven. Bake 25 to 30 minutes. Brush more glaze halfway for a thicker, crunchier finish. The edges should look dark and toasty.
- Glaze 'Em Up:
- Stick the sliced sausages cut side up on a baking sheet lined with parchment. Really slather the glaze all over 'em, especially in the slices, for max flavor.
- Mix the Glaze:
- Grab a bowl and whisk together olive oil, black pepper, garlic powder, smoked paprika, Dijon mustard, barbecue sauce, and maple syrup. It should be shiny and thick, and smell sweet and tangy.
- Slice the Kielbasa:
- Chop the kielbasa into two or three inch chunks. Rest each chunk between chopsticks then make thin slices along the sausage but don't cut all the way. That's how you get those cool Hasselback grooves so the glaze sneaks into every little pocket.
Save Pin
Things to Remember
- Feeds lots of folks without many groceries
- Works as party snack or main course
- Stays gluten free if you grab gluten free BBQ sauce
The best part for me? That maple syrup! It makes the house smell cozy and every bite gets this sweet, caramel-like crunch. My nephew once helped with the glazing and we giggled over our sticky fingers stealing bites hot from the pan.
Keeping Leftovers Fresh
These kielbasa bites hang out happily in a covered container in your fridge for up to three days. To revive that crisp outer layer, stick 'em in a hot oven for about ten minutes. For parties, just reheat right before you serve so they're sticky and glossy.
What to Swap In
Got a favorite smoked sausage? Go ahead and use it—bratwurst and spicy Louisiana sausage taste awesome too. Like a kick? Pick a spicy barbecue sauce or stir in hot sauce. Out of parsley? Try chives or fresh rosemary instead.
How to Serve
Just pile these bites on a tray to pass around or scoop them over mashed potatoes for a meal. They're great with grainy mustard or any spicy dip. If you want more, add some slaw or a chunk of crusty bread.
Save Pin
Touch of Food Culture
Hasselback slicing comes from how Swedes prep potatoes, but it's so good for sausage, too. It lets the glaze sink in and the edges get crispier than normal slices. I love how that one little trick makes them feel special without doing anything complicated.
Common Questions
- → How do I make Hasselback cuts in the sausage?
Pop two chopsticks (or spoons) alongside your sausage, slice crosswise nice and thin, but stop at the sticks so you don’t go all the way through.
- → Can I use another type of sausage?
For sure. Try Italian or bratwurst but keep an eye—cooking might take more or less time.
- → How can I make this spicier?
Mix hot sauce or a dash of cayenne right into your glaze if you want some kick.
- → What sides pair well with these kielbasa bites?
Serve over creamy polenta, some crunchy slaw, or next to roasted garlic potatoes for a killer combo.
- → How do I ensure the glaze coats all the slices?
Work that glaze into every cut—grab your brush and really get the sauce down in those slices for epic flavor.