Description
This Sheet Pan Hasselback Kielbasa recipe is a flavorful, easy-to-make meal that combines tender roasted baby potatoes, tangy sauerkraut, and savory kielbasa sausage sliced Hasselback style. Coated with a tangy mustard glaze and baked together with colorful bell peppers, garlic, and onions, this one-pan dish is perfect for a hearty weeknight dinner or casual entertaining.
Ingredients
Vegetables
- 1 red bell pepper, sliced to about ½-inch thickness
- 7 cloves garlic, halved
- 1 yellow onion, sliced to about ½-inch thickness
- 1 can (15 ounces) sauerkraut, drained
- 15-20 baby potatoes (1½-2 pounds), cut in half lengthwise
Seasoning & Oil
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Sausage & Glaze
- 2 rings (14 ounces each) kielbasa
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon light brown sugar
- ½ teaspoon Worcestershire sauce
For Garnish
- Parsley, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to prevent sticking and make clean-up easier.
- Add Vegetables to Pan: Arrange the sliced red bell pepper, halved garlic cloves, sliced yellow onion, drained sauerkraut, and halved baby potatoes on the prepared sheet pan.
- Season Vegetables: Drizzle the vegetables with olive oil and season them evenly with kosher salt and black pepper. Toss everything gently on the pan to ensure all pieces are coated well.
- Bake Vegetables: Place the sheet pan in the oven and bake the vegetables for 15-18 minutes, or until they start to become tender but are not fully cooked.
- Prepare Hasselback Kielbasa: While the vegetables bake, slice the kielbasa Hasselback style. Place each kielbasa ring between two chopsticks or skewers. Using a sharp knife, make ¼-inch slices along the sausage without cutting all the way through—the chopsticks will prevent you from slicing completely.
- Remove Vegetables and Add Kielbasa: Take the sheet pan out of the oven, toss the vegetables gently, then nestle the sliced kielbasa among the veggies.
- Make Mustard Glaze: In a small bowl, whisk together Dijon mustard, apple cider vinegar, light brown sugar, and Worcestershire sauce until smooth.
- Brush Mustard Glaze: Brush about one-third of the mustard glaze over the kielbasa, reserving the rest for basting during baking.
- Bake Everything Together: Return the sheet pan to the oven and bake for 40-45 minutes more, or until the potatoes are fork-tender. Every 10 minutes, baste the kielbasa with additional mustard glaze to build flavor and moisture.
- Garnish and Serve: Once cooked, remove the sheet pan from the oven, garnish the dish with freshly chopped parsley, and serve warm for a delicious and hearty meal.
Notes
- Using chopsticks or skewers when slicing the kielbasa prevents cutting through the sausage completely, helping it fan out beautifully during cooking.
- If baby potatoes are unavailable, small red potatoes or fingerlings can be used as a substitute.
- You can adjust the Dijon mustard glaze sweetness by increasing or decreasing the brown sugar amount to taste.
- This recipe works well for meal prep; leftovers reheat nicely in the oven or microwave.
- For added texture, you can sprinkle some shredded cheese over the sausage in the last 5 minutes of baking if you like.
- Prep Time: 15 minutes
- Cook Time: 53 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
