Mustard Hasselback Kielbasa Bites are crispy, caramelized, and absolutely addictive! These little beauties feature smoky kielbasa sliced hasselback-style, glazed with tangy Dijon mustard sauce, and air-fried (or baked) to golden perfection. They’re easy, packed with flavor, and come with a creamy mustard dipping sauce that’ll have everyone coming back for more.
Love More Appetizer Recipes? Try My Sweet Potato Rounds with Cranberry and Cream Cheese or this Christmas Tree Spinach Dip Breadsticks next.
Why You’ll Love This Recipe
Smoky, tangy, and packed with flavor, these Mustard Hasselback Kielbasa Bites are a quick and tasty appetizer everyone will love. Sliced kielbasa is brushed with a zesty mustard glaze and roasted until caramelized and golden. Perfect for parties or game day snacking, they’re simple, savory, and irresistibly good.
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Mustard Hasselback Kielbasa Bites
- Total Time: 24 minutes
- Yield: About 30-35 bites
Description
Crispy Mustard Hasselback Kielbasa Bites feature smoky kielbasa sliced accordion-style, glazed with a tangy Dijon mustard sauce, and air-fried or baked to golden perfection. Served with creamy mustard dipping sauce, these easy appetizers are perfect for parties, game day, or any gathering. Ready in just 25 minutes with simple ingredients!
Ingredients
For the Kielbasa Bites:
- 2 kielbasa rings (about 13.9 ounces each), smoked and fully cooked
- 1/4 cup coarse-ground Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon Worcestershire sauce
For the Dipping Sauce:
- 2 tablespoons mayonnaise
- Reserved mustard sauce (from above)
For Garnish:
- Parsley, chopped (optional)
Instructions
Put chopsticks on both sides of your kielbasa ring. Cut down every quarter inch until you hit the chopsticks, which stops you from cutting through. Then cut the whole ring crosswise into one-inch pieces. Each piece should look like a little stack. Do both rings this way. The chopsticks thing is borrowed from hasselback potatoes and it actually works.
Mix the mustard, vinegar, brown sugar, and Worcestershire in a bowl. Whisk it until you can’t see sugar anymore. Split it between two bowls.
Add the mayo to one of the bowls and mix it in. Stick that bowl in the fridge.
Take the other bowl and use about half of it to brush all over the kielbasa. Try to get it between the cuts too, not just on top. Save what’s left in the bowl.
Put the bites in your air fryer without stacking them. Set it to 400°F and let them go for seven to nine minutes. Shake everything around once in the middle. They’re done when they look brown and a little crispy on the edges.
Move them to whatever plate you’re using. Brush on the rest of the sauce from that bowl. Throw some parsley on if you have it. Get the dip out of the fridge and put it next to the bites.
Notes
- For extra crispy bites: Pat your kielbasa dry before slicing and saucing. Any surface moisture will steam instead of crisp.
- Sweet and spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce to your mustard glaze for a little kick!
- Batch cooking: If your air fryer is small, cook in batches rather than crowding. Crowded bites steam and get soggy—we want crispy, caramelized perfection here!
- Common mistake to avoid: Don’t cut your bites too thin or too thick. The 1/4-inch spacing is ideal—thin enough to get crispy edges but thick enough to stay juicy inside.
- Smart shortcut: Buy pre-sliced kielbasa coins if you’re in a super rush, though you’ll miss out on that gorgeous hasselback presentation.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
Ingredient List
For the Kielbasa Bites:
- 2 kielbasa rings (about 13.9 ounces each), smoked and fully cooked
- 1/4 cup coarse-ground Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon Worcestershire sauce
For the Dipping Sauce:
- 2 tablespoons mayonnaise
- Reserved mustard sauce (from above)
For Garnish:
- Parsley, chopped (optional)
Friendly Notes: I use whatever sausage is on sale. Rings are easier but rope works if you cut it up first. One time I only had yellow mustard and just added extra brown sugar. Still good.
Why These Ingredients Work
Kielbasa: Already smoked and cooked so you can’t really mess it up. Just needs to get hot and crispy.
Coarse-Ground Dijon Mustard: Has little seeds that stick to the meat better. Plain Dijon works but this looks cooler.
Apple Cider Vinegar: Makes the sauce thin enough to brush on. Also tastes brighter than without it.
Light Brown Sugar: This is what makes them caramelize and get sticky. Skip it and they’re just vinegary.
Worcestershire Sauce: Honestly could probably leave this out but it adds something. Makes it taste less one-note.
Mayonnaise: Mix it with some of the sauce and now you have dip. That’s the whole point of the mayo.
Essential Tools and Equipment
- Air fryer (oven works too)
- Parchment paper (only if you’re using the oven)
- Two chopsticks or skewers
- Sharp knife and cutting board
- A couple bowls
- Whisk
- Brush or spoon
How To Make Mustard Hasselback Kielbasa Bites
Step 1: Slice Your Kielbasa Hasselback-Style
Put chopsticks on both sides of your kielbasa ring. Cut down every quarter inch until you hit the chopsticks, which stops you from cutting through. Then cut the whole ring crosswise into one-inch pieces. Each piece should look like a little stack. Do both rings this way. The chopsticks thing is borrowed from hasselback potatoes and it actually works.
Step 2: Whip Up Your Mustard Sauce
Mix the mustard, vinegar, brown sugar, and Worcestershire in a bowl. Whisk it until you can’t see sugar anymore. Split it between two bowls.
Step 3: Make Your Creamy Dipping Sauce
Add the mayo to one of the bowls and mix it in. Stick that bowl in the fridge.
Step 4: Coat Those Bites
Take the other bowl and use about half of it to brush all over the kielbasa. Try to get it between the cuts too, not just on top. Save what’s left in the bowl.
Step 5: Air Fry to Perfection
Put the bites in your air fryer without stacking them. Set it to 400°F and let them go for seven to nine minutes. Shake everything around once in the middle. They’re done when they look brown and a little crispy on the edges.
Step 6: Finish and Serve
Move them to whatever plate you’re using. Brush on the rest of the sauce from that bowl. Throw some parsley on if you have it. Get the dip out of the fridge and put it next to the bites.
You Must Know
Use the chopsticks or you’ll cut through and just have circles. Then it’s not hasselback anymore, it’s just sliced sausage. Still edible but not the same.
Really work that sauce into the cuts. If you just paint the outside you’re missing half the point. The sauce that gets trapped in there caramelizes and that’s the good part.
Personal Secret: I started making way more dip than the recipe says because people use it on everything.
Pro Tips & Cooking Hacks
- Dry off the sausage first. If it’s wet it’ll steam instead of getting crispy.
- Throw in some hot sauce or red pepper if you want spice.
- Don’t pile them on top of each other in the air fryer. They need room or they’ll just get warm and sad instead of crispy.
- Quarter inch is the right spacing for the cuts. Thinner and they get too crunchy. Thicker and the middles don’t cook right.
- Already sliced kielbasa from the store works in a pinch. Won’t look impressive but saves time.
Flavor Variations / Suggestions
Honey Mustard Bites: Use honey instead of brown sugar. Mix regular mustard with the Dijon.
Maple Glazed: Maple syrup instead of sugar. Add cinnamon if you’re feeling it.
Beer Brats Style: Swap kielbasa for bratwurst. Add grainy mustard.
Spicy Jalapeño: Chop up jalapeño and mix it in the sauce. Or put a slice on each bite.
BBQ Twist: Half BBQ sauce, half mustard sauce.
Make-Ahead Options
The sauce sits fine in the fridge for a couple days. Dip lasts even longer, maybe a week. Honestly tastes better the next day.
Don’t cut up the sausage until you’re ready to cook it or it dries out. Morning of is okay if you keep it covered.
You can cook them early and reheat. Just throw them back in the air fryer for a few minutes before people get there. Not quite as good as fresh but close enough.
Recipe Notes & Baker’s Tips
- Rings are easier to slice than the straight sausage. If you only have the rope kind, cut it into shorter sections before you start.
- Oven needs to be at 425°F minimum. Any cooler and they won’t brown right.
- The sauce should be thin enough to brush but not watery. Add more vinegar if it’s too thick. More sugar if it’s running everywhere.
- Try to keep the pieces about the same size so they finish cooking at the same time.
Serving Suggestions
I’ve made these for football, cookouts, holidays, and random Fridays when I didn’t want to make real dinner. Works for everything. Stick toothpicks in them and put them on a plate with the dip.
Good with:
- Beer obviously
- Fries or chips
- Something green if you’re worried about vegetables
- Pickles or sauerkraut
- Pretzels
Parsley makes them look nicer if you care. They taste the same without it. Best right out of the air fryer but people will eat them cold too if there’s any left.
How to Store Your Mustard Hasselback Kielbasa Bites
Room Temperature: Two hours tops. Then they need to go in the fridge.
Refrigerator: Keep them in a container for three or four days. Dip lasts longer, about a week. They get softer but they’re still fine to eat.
Freezer: Put them in a freezer bag for up to two months. Freeze them spread out first so they don’t turn into one big frozen lump.
Reheating: Air fryer for three to five minutes at 375°F. Oven at 400°F for five to seven. Microwave makes them hot but mushy, so finish in the oven if you go that route.
Allergy Information
Common Allergens:
- Pork, eggs (from mayo), mustard, maybe gluten depending on what brand of Worcestershire and sausage you buy
- Sometimes soy
Substitution Suggestions:
- Dairy-Free: Already is. Just check your sausage label.
- Gluten-Free: Get gluten-free versions of the Worcestershire and sausage. Mustard’s usually safe.
- Egg-Free: Use vegan mayo or just use sour cream in the dip.
- Pork-Free: Turkey or chicken sausage works. So does beef.
- Mustard Allergy: Try BBQ sauce or make some kind of honey garlic thing instead.
Questions I Get Asked A Lot
Do I really need an air fryer, or will the oven work just as well?
The oven works beautifully! It just takes a bit longer (18-20 minutes at 425°F versus 7-9 minutes in the air fryer). The air fryer gives you slightly crispier edges, but honestly, oven-baked bites are fantastic too. I’ve made them both ways dozens of times, and everyone always asks for seconds!
My bites didn’t get crispy—what went wrong?
This usually happens when the air fryer or oven is crowded, or the temperature isn’t hot enough. Bites need space around them for air circulation. Also, make sure you’re not over-saucing them before cooking—too much liquid will steam them instead of crisping. Pat them dry before slicing if they seem moist!
The mustard sauce is too tangy for me—how can I mellow it out?
Add more brown sugar, a teaspoon at a time, until it reaches your preferred sweetness. You can also add a touch more mayonnaise to the glaze itself (not just the dipping sauce) to mellow the tang. Some people like mixing in a tablespoon of honey too—it rounds out the flavor beautifully!
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