I seldom see chefs use kielbasa in their recipes, but I am thrilled to see Ina Garten use it in several of her latest cookbooks.
We loved Ina's Kielbasa with Mustard Dip from her last book, Modern Comfort Food, and also her Split Pea Soup topped with Kielbasa. It stands to reason that we would love her Hasselback Kielbasa!
This method of cooking kielbasa is new to me, but I am beyond eager to give it a go! The kielbasa is cut every 1/4" to create crusty golden tops, as well as texture and flavor. Ina calls for the kielbasa to be brushed with a homemade honey mustard that adds a nice subtle flavor.
The hasselback kielbasa roasts atop a bed of sliced onions, fennel, peppers, garlic, thyme and fennel seeds. The vegetables serve as a nice accompaniment to the kielbasa. We really loved this dish and think it would be wonderful served alongside some pierogies or potatoes, but in the interest of trying to "healthify" the meal we served ours with some steamed broccoli.
I can definitely see making this again and adding it to the rotation as a comforting dish this winter!
Adapted from Go-To Dinners
by Ina Garten
3/4 pound yellow onions (2 to 3 onions)
1 (1-pound fennel bulb, stalks removed)
1 each red, yellow, and orange bell pepper
good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh thyme leaves, plus extra sprigs
1 teaspoon whole fennel seeds, chopped
salt and black pepper
2 pounds fully cooked, smoked kielbasa
1/4 cup Dijon mustard
1/4 cup liquid honey
Preheat the oven to 425F. Cut the onions in half, slice them crosswise in 1/2 inch thick half rounds, and place them in a large bowl. Cut the fennel bulb in half lengthwise, cut the halves in 1-inch thick wedges through the core (to keep the wedges intact) and add to the bowl. Cut the peppers in 1-inch wide strips, discarding the stems and seeds, and add to the bowl. Toss with 4 tablespoons olive oil, the garlic, thyme, fennel seeds, 2 teaspoons salt, and 1 teaspoon black pepper. Transfer the vegetables to a very large (14 x 18") roasting pan or two sheet pans, spread them evenly in a single layer, and roast for 20 minutes, tossing once with a large metal spatula.
Meanwhile, cut the kielbasa crosswise in 1/4" thick slices, being careful to cut only two thirds of the way through. When the vegetables are ready, toss them again, discard the thyme branches, and place the kielbasa on top. Combine the mustard and honey and brush the top and sides of the kielbasa. Roast for 30 minutes, brushing the kielbasa with the honey mustard every 10 minutes, until it is crispy and browned (Reserve extra honey mustard for serving.) Sprinkle the vegetables with salt and serve hot with the reserved honey mustard on the side.