Hasselback Kielbasa

By Sam Sifton

Hasselback Kielbasa
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Rating
4(1,875)
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This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

Get a sheet pan ripping hot in a 425-degree oven while you cut up a small onion and a bell pepper, whatever color you prefer. Toss the vegetables in a splash of neutral oil, salt and pepper them, and tip them into a single layer on the hot pan. Allow these to roast in the oven while you cut the kielbasa into thin slices, stopping short of cutting all the way through the meat. You want to end up with a long accordion, basically, or an attenuated pill bug. Now remove the vegetables from the oven, give them a stir, and put the kielbasa on top. Return the sheet pan to the oven and allow everything to roast into crisp softness, 20 to 25 minutes, basting heavily two or three times with a mixture of equal parts apricot preserves and mustard, about 2 tablespoons each. Serve with steamed greens or a fresh baguette. It’ll go fast.

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4 out of 5
1,875 user ratings
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Comments

SammyP

I’ve done potatoes accordion style before and the recipes suggested laying 2 chopsticks alongside the spuds when cutting to keep from cutting all the way through. That might work perfectly for this sausage.

John M.

In addition to being delicious, you can also teach diners about archispirostreptus gigas, the giant African millipede.

Liz W.

Suggestion: Lay it between a pair of chopsticks. They will act as a stop and keep your knife from cutting all the way through. It works well with potatoes, and in summer with tomatoes, into which I tuck fresh mozzarella and basil and drizzle with balsamic vinegar.

KatyDaly

Of course I messed with the recipe. Since using stoneware pan, I did not preheat it. Cooked veg with included sliced potatoes and yellow squash for about 15 minutes before stirring and adding kielbasa. Then followed recipe and cooked for another 20 minutes with sauce made from a sweet Thai chili sauce/dijon. Excellent results!

Squirrel Butler

We basically love everything Sam Sifton suggests, but this one is a zero for us. Followed the recipe exactly, and all we could taste was a greasy aftertaste of kielbasa. The taste dominated our taste buds, and even though the peppers and onions were fine, the star of the meal wasn't. I know everyone else seems to have loved this, and we were prepared (and wanted) to love it, too, but wow, after 3 or 4 bites, we just threw the rest of it out.

bridget

didn't have apricot preserves, so I did apple butter ACV spicy brown mustard and it was incredible. also didn't have bell peppers, so I used carrots, so good!

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