Mustard Hasselback Beef Bites (Print-Friendly Version)
Tender hasselback beef bites glazed with tangy mustard and caramelized sweet glaze for rich flavor.
# What You'll Need:
→ Sausage
01 -
900 g pre-cooked, good quality smoked kielbasa, cut into 4-5 cm pieces
→ Mustard Glaze
02 -
120 ml Dijon mustard
03 -
60 ml whole grain mustard
04 -
55 g packed light brown sugar
05 -
30 ml apple cider vinegar
06 -
15 g unsalted butter, melted
07 -
5 g garlic powder
08 -
2.5 g onion powder
09 -
2.5 g smoked paprika (optional)
10 -
1 g freshly ground black pepper
11 -
Pinch of cayenne pepper (optional)
→ Garnish
12 -
Fresh parsley or chives, finely chopped
→ Serving
13 -
Wooden skewers or toothpicks (optional)
# How to Make It:
01 -
Set oven to 190°C. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 -
Cut each kielbasa link into 4-5 cm sections, ideal for hasselback slicing and serving.
03 -
Place two wooden chopsticks parallel on each side of a kielbasa piece to act as a guard. Using a sharp knife, make thin, parallel cuts approximately 3 mm apart, slicing almost through but not entirely, stopping at the chopsticks. Repeat for all pieces.
04 -
Gently fan each kielbasa piece to open the slices, enhancing glaze absorption and surface area for caramelization.
05 -
Place all hasselback pieces in a single layer with space between each to promote even cooking and crisping.
06 -
In a medium bowl, whisk together Dijon mustard, whole grain mustard, light brown sugar, apple cider vinegar, and melted butter until smooth. Stir in garlic powder, onion powder, smoked paprika if using, black pepper, and cayenne pepper if desired. Adjust seasoning to taste.
07 -
Brush about half of the prepared glaze generously over all kielbasa pieces, making sure to coat between the slices evenly.
08 -
Bake in the preheated oven for 15 minutes to allow the glaze to thicken and the kielbasa to heat through and begin crisping.
09 -
Remove baking sheet carefully and brush the remaining glaze over the kielbasa, ensuring thorough coverage including within the hasselback cuts.
10 -
Return the kielbasa to the oven and bake for an additional 15-20 minutes until the glaze is caramelized, sticky, and the edges are crisp and golden brown. Optionally, broil for 2-3 minutes for extra crispness, watching closely to prevent burning.
11 -
Remove from oven and let cool briefly on the baking sheet to allow glaze to set. Sprinkle with finely chopped parsley or chives.
12 -
Optionally skewer each piece with a wooden toothpick or skewer for easy serving. Serve warm as an appetizer or snack.
# Additional Tips:
01 -
Using two chopsticks as a slicing guard prevents cutting the kielbasa completely through, enabling perfect hasselback slices.