Air Fryer Hasselback Kielbasa
Sweet-tangy mustard glaze clings to hasselback-sliced kielbasa bites that crisp up fast in the air fryer. A quick brush mid-cook gives you shiny, caramelized edges perfect for toothpick snacking.
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Servings:
Ingredients
Kielbasa & Glaze
- 14 ounce kielbasa sausage (ring or rope)
- 1 1/2 Tbsp Dijon mustard
- 1 Tbsp packed brown sugar
- 2 tsp apple cider vinegar
- 3/4 tsp garlic powder
- 3/4 tsp smoked paprika
- 1/2 tsp Worcestershire sauce
- 1/8 tsp red pepper flakes (optional)
Instructions
Preparation Steps
- Preheat the air fryer to 380°F for 3–5 minutes so the basket is hot when the sausage goes in.
- In a small bowl, whisk together Dijon, brown sugar, apple cider vinegar, garlic powder, smoked paprika, Worcestershire, and red pepper flakes until smooth and glossy.
- For easier, cleaner cuts, place the kielbasa in the freezer for 8–10 minutes to firm slightly. Slice into 3/4-inch coins. Working one piece at a time, make 3–4 shallow crosswise cuts on the top of each coin without slicing through the base; set two butter knives or rulers alongside as rails to prevent cutting all the way through.
- Spoon half of the glaze over the sliced coins and gently nudge some into the slits. Let stand for 5 minutes to lightly marinate while the air fryer finishes heating.
- Arrange kielbasa in a single layer in the basket with a little space between pieces. Air fry for 6 minutes.
- Flip the pieces, brush with the remaining glaze, and cook 3–5 minutes more, until edges are browned and the glaze is bubbling. For extra caramelization, raise to 400°F for the final 60 seconds.
- Rest 2 minutes to allow the glaze to set, then serve hot with toothpicks.
Notes
Tip: If the cuts try to close up, pinch each coin from the sides right before brushing on glaze to fan the slices back open.
Leftovers keep up to 3 days refrigerated; re-crisp in a 375°F air fryer for 3–4 minutes.
This recipe is an original creation inspired by classic Air Fryer Hasselback Kielbasa flavors. All ingredient ratios and instructions are independently developed.