Hasselback Kielbasa

I’ve done potatoes accordion style before and the recipes suggested laying 2 chopsticks alongside the spuds when cutting to keep from cutting all the way through. That might work perfectly for this sausage.

Suggestion: Lay it between a pair of chopsticks. They will act as a stop and keep your knife from cutting all the way through. It works well with potatoes, and in summer with tomatoes, into which I tuck fresh mozzarella and basil and drizzle with balsamic vinegar.

In addition to being delicious, you can also teach diners about archispirostreptus gigas, the giant African millipede.

I'll try this but that was truly the most frightening looking picture I have ever seen, especially after watching a video of a Chinese Luna Moth's life cycle.

Re: millipedes. We grill ours on skewers separated with cicadas (in season). The plentiful legs get nice and crisp and are best eaten like corn on the cob. The cicadas add a tempting, crusty flair with creamy centers. Leftovers go into our legendary Vermin soup. Do take the time to skin and bone the mice. Serve with a sprinking of recently deceased crunchy cockroaches. Sorry, everyone. It's just that kind of day........

This looks strangely good. But put mine on a bed of sauerkraut (onions browned in good lard/bacon drippings, bit of caraway). German mustard, Bavarian pretzel on the side. But you know, that sausage looks like something that slithered out of those 70s era cookbooks--the ones that use gelatin molds for everything. Why have plain old kielbasa when you can hasselback it and set it in aspic? And for that perfect retro touch, add sliced pimento-stuffed olives for eyes. Serve on a bed of lettuce. :)

I must have sauerkraut with kielbasa. It’s a rule! Roast under the sausage. Yum yum!

And, if there are leftovers, they go in the scrambled eggs next morning!

Made and served with Julia Moskin's Hasselback potatoes, both fabulous and used one pan, too. Gulden's for the mustard, and put the leftover mustard/apricot preserves on the table for extras. The combination of the glaze and the many cuts seemed to allay the greasy mouth feel I've always not cared for with kielbasa. Cabbage sliced in thick (1") rounds and laid on same pan for last 10 minutes was perfect too.

Made it exactly as written and served with a side of potato pierogis. YUM. Definitely a keeper. Will make again.

I invited my mom over for dinner last night and served her and my husband this strangely good recipe. All three of us loved it. I didn’t have apricot preserves so used the peach jam that I had in the fridge, mixed with spicy brown mustard. On a separate sheet, I baked at the same time several slices of stale Chiabata bread which I had smeared with some butter. Piled high with the pepper underbase, it tasted like a fine bruschetta. And yes, I let the kielbasa crisp up a little.

This was really tasty! I added a couple of sliced yukon gold potatoes. My husband loved it!

Good Halloween dish. Looks like something Tim Burton would serve.

I’ve made this often enough that I now keep apricot preserves in my refrigerator. I don’t mess with this “recipe.” It’s too good as is.

YUM. Used Dijon mustard and Kirkland honey. Added some asparagus I had on hand. I tossed the veggies in some onion and garlic infused oil I had leftover from making sour cream & onion dip for the Super Bowl. Served it with warm French bread.