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Maple BBQ Hasselback Kielbasa Bites wrapped in crispy bacon and glazed with sticky sauce on parchment paper.
Daniel

Maple BBQ Hasselback Kielbasa Bites

Smoky kielbasa slices fan out to catch every drop of sticky-sweet maple BBQ glaze in this irresistible party bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Kielbasa
  • 1.5 lbs Polish kielbasa fully cooked, about 14 oz per link
  • 1 tbsp Olive oil
For the Maple BBQ Glaze
  • 0.5 cup Ketchup
  • 0.25 cup Pure maple syrup not pancake syrup
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp Smoked paprika
  • 0.5 tsp Garlic powder
  • 0.25 tsp Cayenne pepper optional, for heat
For Serving
  • 2 tbsp Fresh chives thinly sliced
  • 0.25 cup Dijon mustard for dipping

Equipment

  • Rimmed Baking Sheet
  • Small saucepan
  • Sharp knife
  • Cutting board
  • Pastry brush or spoon

Method
 

Prep the Kielbasa
  1. Cut each kielbasa link into 2-inch rounds. Stand each round on its flat end and make parallel cuts three-quarters of the way through, spacing them about 1/4 inch apart. The slices should fan open slightly but stay connected at the bottom. Place cut-side up on a lightly oiled rimmed baking sheet.
Make the Glaze
  1. In a small saucepan, whisk together ketchup, maple syrup, apple cider vinegar, Worcestershire, smoked paprika, garlic powder, and cayenne if using. Bring to a gentle simmer over medium heat and cook for 5 minutes until slightly thickened and glossy. Remove from heat.
First Bake
  1. Brush the kielbasa rounds with half the glaze, working it between the slices. Bake at 400°F for 12 minutes until the edges start to curl and caramelize.
Glaze and Finish
  1. Remove from oven and brush generously with remaining glaze, fanning the slices open to coat the inside surfaces. Return to oven for 10-13 minutes until deeply browned and sticky, with the glaze bubbling at the edges.
Serve
  1. Transfer to a serving platter, sprinkle with fresh chives, and serve warm with Dijon mustard on the side for dipping.

Notes

Use two wooden spoons or chopsticks placed alongside the kielbasa as guides to prevent cutting all the way through. The glaze can be made up to 3 days ahead and refrigerated. For a spicier version, swap the cayenne for 1 teaspoon of your favorite hot sauce.