Mustard Hasselback Venison Kielbasa Bites
Venison Kielbasa Bites, sliced hasselback style, and then cut into bite-sized sections and smothered in a delicious mustard-based sauce.
Slice the Venison Kielbasa into ¼-inch slices, but not all the way through. To do this, place the sausage between two chopsticks or skewers. (These will prevent you from cutting through the kielbasa completely.) Using a sharp knife, slice in a downward motion, stopping at the chopsticks.
Slice sausage crosswise into 1-inch bite-sized pieces (about 3 rings per piece). Place the bites into a large bowl or onto a baking sheet.
In a small bowl, combine the mustard, apple cider vinegar, brown sugar, and Worcestershire sauce.
Divide the mixture into two bowls.
To the first bowl of the mustard mixture, add the mayonnaise. (This will be the dipping sauce). Stir to combine. Store the sauce in the refrigerator, covered, while you prepare the bites.
Pour or brush about half of the second bowl of mustard sauce over the Kielbasa bites, making sure to get the sauce in between each cut section. Reserve the rest of the sauce for after cooking.
Arrange the Kielbasa bites in a single layer into the basket of your air fryer. Depending on the size of your air fryer, you may have to work in batches.
Air fry* at 400°F for 7-9 minutes, or until browned, shaking the basket of the air fryer halfway through cooking.
Remove the bites from the air fryer and set them on a large platter or baking sheet. Pour or brush the rest of the reserved mustard sauce over each.
Garnish with parsley (optional) and serve warm with the refrigerated mayonnaise-based dipping sauce. Enjoy!
Preheat oven to 425°F and line a large sheet pan with parchment paper.
Prepare the sausage as instructed and place onto the baking sheet.
Brush or pour the mustard sauce over the tops of the Kielbasa bites.
Bake for 18-20 minutes, or until browned.
Serve with dipping sauce.