Easy Hasselback Teriyaki Kielbasa Bites

10 mins

Bring a little island-inspired flair to your next gathering with these irresistible teriyaki-glazed Polish sausage bites. Sweet pineapple, mild jalapeño heat, and Johnsonville Polish Smoked Sausage come together for a perfect balance of savory, sweet, and spicy. Finished with a glossy homemade glaze and a sprinkle of sesame seeds, these quick oven-baked bites are effortless to make and impossible to resist—ideal for parties, tailgates, or anytime you need a crowd-pleasing appetizer with bold flavor.

Ingredients

1 package (13.5 ounces) Johnsonville Polish Smoked Sausage
1 can pineapple chunks, juice reserved
2 jalapeno peppers, deseeded and sliced ¼-inch
1/2 cup teriyaki sauce
1/3 cup honey
1 tablespoon cornstarch dispersed in ¼ cup water to create a slurry

Directions

Place the sausage on a cutting board and wooden spoon handles or chopsticks along the sides. Slice the sausage crosswise into ¼-inch-thick slices, stopping when the knife reaches the wooden spoon handles or chopsticks so that the sausage stays intact at the bottom. Cut the sliced rope into 16 portions. Alternatively, simply cut the rope into ¼-inch thick slices.
In a skillet over medium heat add teriyaki sauce, ¼ cup reserved pineapple juice and honey. Simmer and stir for 5 minutes. Add cornstarch slurry. Stir and simmer until the sauce has thickened and becomes clear and glossy.
Arrange sausage, jalapeno slices and pineapple chunks and secure with a toothpick and place on a parchment-lined baking pan. Drizzle each with a little teriyaki glaze. Bake for about 5 minutes or until the pineapple is heated through, and glaze begins to caramelize. Garnish with sesame seeds and serve with remaining glaze.

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