Maple BBQ Hasselback Kielbasa

Maple BBQ Hasselback Kielbasa Bites are my go-to for casual gatherings or family nights when I want something meaty and sweet with almost zero fuss. Each bite has crispy edges and an irresistible smoky sweetness that disappears fast from any platter.

The first time I took these to a neighborhood barbecue they vanished within minutes People kept asking for the secret to that thick glossy glaze and the fun cut of the sausage

Ingredients

• Kielbasa sausage: Brings a smoky hearty flavor that stays juicy even after roasting Choose well-marbled kielbasa from the deli section for the best taste and texture
• Maple syrup: Adds natural sweetness and caramelizes beautifully Dark amber syrup brings deeper maple flavor
• Barbecue sauce: Lends bold tangy depth Opt for a thick rich sauce with quality spices
• Dijon mustard: Gives a gentle heat and balances sweetness Look for jars with visible mustard seeds for extra punch
• Smoked paprika: Enhances the smoky note Go for a deep red Spanish smoked paprika for authentic flavor
• Garlic powder: Infuses savory warmth Choose a finely ground variety for even mixing
• Black pepper: Rounds out the flavors Freshly cracked adds more aroma
• Olive oil: Helps the glaze cling and creates beautiful roasted edges Pick extra virgin olive oil for the best aroma
• Chopped parsley: Offers a pop of color and freshness Use flat-leaf parsley for a softer finish

Step-by-Step Instructions

Prep the Kielbasa:

Carefully cut the kielbasa into two to three inch pieces Lay each piece between two chopsticks or wooden spoons and make thin cuts along the sausage without slicing all the way through This creates that signature Hasselback look and helps the glaze get into every bite

Make the Glaze:

In a small bowl whisk together maple syrup barbecue sauce Dijon mustard smoked paprika garlic powder black pepper and olive oil Whisk until you have a thick glossy mixture that smells sweet and tangy

Glaze the Sausage:

Arrange the sliced sausage pieces cut side up on a parchment lined baking sheet Brush them generously with the glaze making sure to get some between every slice Do not be shy with the glaze as the more you add the more caramelized they become

Bake and Baste:

Slide the tray into a preheated oven at four hundred degrees Fahrenheit Let the sausage bake for twenty five to thirty minutes Halfway through brush over more glaze to build up a sticky crispy coating Edges should turn golden and slightly dark

Serve and Garnish:

Let the kielbasa cool a few minutes before transferring to a platter Sprinkle with fresh chopped parsley for color Serve with toothpicks for easy bite sized snacking

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You Must Know

• Feeds a crowd with few ingredients
• Works well as both appetizer and main dish
• Naturally gluten free if using gluten free barbecue sauce

My favorite part has to be the maple syrup It gives the whole kitchen a warm toasty smell and leaves each bite with a candy like crust Last winter my nephew helped brush on the glaze and we laughed at how sticky our fingers got both of us sneaking bites straight from the pan

Storage Tips

These bites keep beautifully in the fridge in an airtight container for up to three days Heat leftovers in a hot oven for ten minutes to restore crispiness If making ahead for a party reheat just before serving so the glaze shines

Ingredient Substitutions

Swap out kielbasa for any smoked sausage you love Bratwurst and Louisiana sausages also work well Prefer things spicier Use a spicy barbecue sauce or whisk some hot sauce into the glaze Fresh rosemary or chives can stand in for parsley if that is what you have

Serving Suggestions

Serve these bites straight on a platter for sharing or stack over creamy mashed potatoes for a heartier dish They pair well with grainy mustard or a spicy aioli as a dip For a full meal round out with a crunchy slaw or crusty bread

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A Bit of Cultural Flavor

Hasselback style slicing comes from Swedish potato dishes but it works wonders for sausage too It helps each bite get coated with glaze and crisp up unlike traditional slices In my house this cut makes sausage feel extra special without any fancy skills

Frequently Asked Questions

→ How do I make Hasselback cuts in the sausage?

Place the sausage between two chopsticks or spoons to prevent cutting all the way through, then make thin, even slices along its length.

→ Can I use another type of sausage?

Absolutely. Bratwurst or Italian sausage both work well—just adjust cook times as needed.

→ How can I make this spicier?

Add cayenne pepper or a splash of hot sauce to the glaze for extra heat.

→ What sides pair well with these kielbasa bites?

Try serving them over cheesy polenta, with roasted garlic potatoes, or alongside crunchy coleslaw.

→ How do I ensure the glaze coats all the slices?

Brush the glaze generously on each piece, making sure to work it into the Hasselback cuts for maximum flavor.