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Mustard Hasselback Kielbasa Bites

Mustard Hasselback Kielbasa Bites That Wow Every Time

Mustard Hasselback Kielbasa Bites are a quick, delectable treat that combines savory kielbasa with a tangy mustard sauce, guaranteed to impress any eater.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bites
Course: APPETIZERS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kielbasa
  • 2 rings Kielbasa Choose high-quality rings for the best flavor and texture.
For the Sauce
  • 3 tablespoons Course ground Dijon mustard Adds a unique texture and punch of flavor.
  • 1 tablespoon Apple cider vinegar Balances the richness of the kielbasa.
  • 2 tablespoons Light brown sugar Adds a hint of sweetness.
  • 1 teaspoon Worcestershire sauce For added umami depth.
  • 2 tablespoons Mayonnaise Brings the ingredients together.
For Garnish
  • 2 tablespoons Chopped parsley Adds freshness and color.

Equipment

  • grill
  • pan
  • Oven
  • mixing bowl
  • whisk

Method
 

Preparation
  1. Cook the kielbasa using your preferred method until heated through and slightly caramelized, about 10–15 minutes.
  2. Carefully slice through the kielbasa in a Hasselback style, making evenly spaced cuts without cutting all the way through.
  3. In a bowl, combine the course-ground Dijon mustard, apple cider vinegar, brown sugar, Worcestershire sauce, and mayonnaise. Whisk until smooth and well blended.
  4. Arrange the sliced kielbasa on a serving platter, drizzling the tangy mustard sauce generously over the top.
  5. Sprinkle chopped parsley over the kielbasa bites for a pop of freshness and color.

Nutrition

Serving: 2bitesCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For an extra kick, mix in a pinch of cayenne pepper to the sauce. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

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