Hasselback kielbasa from Go-To Dinners (page 139) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on March 04, 2023

    I did not have fresh fennel on hand but made a pan of Ina's hash browns to serve with this. I also cut my peppers & red onion into fairly large pieces, left the garlic cloves whole and added grape tomatoes with the Kielbasa. We loved the flavour + sticky, jammy effect of the honey mustard. Roasted peppers & onions are a favourite of mine and although I knew T would love it, I was surprised how much I liked the Kielbasa. I will make this again for sure.

  • breakthroughc on February 14, 2023

    The timing worked for me, but I cut my vegetables in large pieces. I had two small fennel bulbs, one large onion, 2 large bell peppers and 6 small Yukon gold potatoes. I used garlic powder instead of trying to roast chopped garlic that small. Delicious way to cook Kielbasa.

  • anya_sf on December 10, 2022

    This roasting method is similar to Ina's sausage & peppers recipe, but that one specifies transferring the vegetables to a roasting pan, plus adds wine to the pan when the sausage is added, which helps prevent burning. After the vegetables were initially roasted here, I combined them on one sheet pan, but realized they were going to burn if I wasn't careful, so I piled them in the center with the kielbasa covering them as much as possible, and stirred them every time I basted the kielbasa, so they did turn out okay. The kielbasa was very good prepared this way.

  • Rinshin on December 08, 2022

    Reading earlier note and Sam Sifton’s original recipe, I knew I had to adjust the timing and it came out perfectly following Ina’s quantity and size of vegetables. I used all the vegetables in the recipe and somewhat less honey/mustard sauce. Baked vegetables for 12 min at 425F initially and turned them over and continued 10 min more at 425F. Placed hasselback kielbasa, brushed on sauce and baked 15 min and brushed on more sauce to bake another 10 min for total of 25 min and it was perfect. I think the timing of 25 min and 40 min is too long and would cause both vegetable pieces and kielbasa to brown too much. I plan to add more vegetable pieces next time but this was definitely the best tasting kielbasa I ever had and selected vegetables go so well together. Served with Japanese style potato salad. If made best to keep a close eye on browning to adjust timing.

  • jay.moe on October 31, 2022

    Normally I'm not a big fan of kielbasa, but this recipe is delicious! I was a little concerned about roasting minced garlic at 425° and after 10 minutes scraped it off of the baking sheet as it was already starting to brown and still had 40 minutes left in the oven. Next time I will leave the garlic cloves in their paper and slightly crush them with a knife. I didn't add a fennel bulb since most of the family doesn't care for it. I also halved the amount of onions and only used one pepper as it would have been more than we would eat. I think the leftover kielbasa and roasted vegetables would be great served on a hoagie.

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