Good Lifestyle

WhenNew York Times cuisine came with the Hasselback Kielbasa, we were impressed. It's a smart way to cookSausage on a pan leafAnd probably tasted well with the different vegetables he roasted. But we had to ask us: Could there be an even easier way to make this recipe from Hasselback Kielbasa? And could it be served as a snack rather than a meal?

By simply using acast iron And a generous caregiver, our carbonal version of Hasselback Kielbasa is juicy and crispy - perfect for tearing and diving. After trying it, we decided it was something wehadShare with our readers.

How to Clear Kielbasa correctly

The key to make this recipe Hasselback Kielbasa is the way you cut the sausage. Using a serrated knife, cut small divans in the sausage, but donotCut the whole way through. Cut a little halfway into the sausage, which facilitates the tear of the pieces. If you cut more deeply for the slices, the kielbasa will be difficult to return to the pan and will probably separate.

After cooking the Hasselback Kielbasa, serve it immediately. It's much easier than having to assemble pigs in a blanket for your party and saves you even more time to hang with your guests.

Give 8-10 servings

Ingredients

Kielbasa

1 smoked sausage rope of Polska Kiebasa
1 tablespoon of butter

To soak sauces

1/4 cup of dijon mustard
Pinch of paprika
1/4 Mug of Mayonnaise
1 TSP Sriracha
1/4 cupketchup beet

How to do it

1. Cut Kielbasa
2. Heat a cast iron stove on the stove. Once hot, mix 1 tablespoon of butter on the pan.
3. Carefully place the Kielbasa on the pan and cook for 3 minutes on each side (face down first). It will be easier to lift and return the Kielbasa with two spatulas.
4. Serve with sauces including dijon mustard (sprinkled with paprika), Sriracha Aoli (Mayonnaise and Sriracha) and Ketchup Beets.

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