Hasselback Kielbasa Bites with Mustard Aioli – Simply Scratch

These sweet and smoky Hasselback Kielbasa Bites are served with an incredibly flavorful Mustard Aioli. Polish kielbasa is sliced, but not all the way through, sectioned into bites and tossed in a mixture of maple syrup, avocado oil and spices before being air-fried until sticky and crisp! Yields approximately 12 to 14 servings.

Need an easy appetizer? I’ve got you.

These kielbasa bites are a quick and easy appetizer for a cookout, small gathering or a game night in. I’m sure by now you’ve heard of hasselback potatoes, this is the same concept! Slicing polish kielbasa, but not all the way through, so that when they cook up they will open up – and because there’s more edges, they get extra crispy. But before that, they are tossed in a mixture of spices and maple syrup. So they get nice and sticky and caramelized too.

I serve them with a simple whole grain mustard aioli that’s creamy, zippy and slightly smoky.

And if you don’t have an air fryer yet, this is your sign to get one! (I have linked the one I’m currently using in the printable recipe at the bottom of this post.)

To Make Hasselback Kielbasa Bites with Mustard Aioli You Will Need:

for the aioli:

• mayonnaise – Lends richness and creaminess.
• whole grain mustard – My favorite brand is Inglehoffer (not sponsored).
• garlic paste – Use store-bought or grated fresh.
• smoked paprika – Lends color and subtle smokey flavor.
• paprika (regular) – Lends color and subtle flavor.
• lemon juice – Adds acidity, mild citrus flavor and thins out the aioli.

for the kielbasa:

• maple syrup – Lends sweetness and mild flavor.
• avocado oil – Helps to crisp the kielbasa when air-frying.
• all-purpose seasoning – Use one that has onion, garlic, a blend of dried herbs and black pepper. I use one that does not contain salt.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• smoked paprika – Lends color and subtle smokey flavor.
• kosher salt – Helps to enhance the flavors.
• freshly ground black pepper – Adds some subtle bite and flavor.
• polish kielbasa – Use chicken or pork.

Make The Mustard Aioli:

In a bowl, measure and add 1/3 cup mayonnaise, 1 heaping tablespoon whole grain mustard, 1 teaspoon garlic paste and 1 teaspoon each of smoked and regular paprika.

Pour in 1½ tablespoons freshly squeezed lemon juice.

Stir well to combine. Cover and refrigerate until ready to serve.

Make The Hasselback Kielbasa:

Slice 2 rings of kielbasa in half at the bend.

Place 2 chopsticks on either side of the kielbasa and cut 3/4 of the way through. If you don’t have chopsticks, wooden/bamboo skewers will also work!

The chopsticks act as a guide so you don’t go all the way through the kielbasa.

Next, cut them in to 3 to 4 sliced sections.

In a medium bowl, measure and add in 2 tablespoons maple syrup, 1 tablespoon olive oil, 1 teaspoon all-purpose seasoning, 1 teaspoon garlic powder, 3/4 teaspoon smoked paprika and 1/2 teaspoon of both kosher salt and freshly ground black pepper.

Stir well to combine.

Add in the kielbasa bites and toss well to coat.

Preheat your air fryer to 400℉ (or 200℃).

Once preheated, immediately add in the kielbasa bites in an even layer.

Air fry 7 to 9 minutes or until the kielbasa curls and gets crispy around the edges. I like to shake the basket once or twice during cooking.

Transfer to a serving plate and serve alongside the mustard aioli and a small jar of mini bamboo forks. Garnish with finely chopped parsley if desired.

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Enjoy! And if you give this Hasselback Kielbasa Bites with Mustard Aioli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!