Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.

Slice each kielbasa link thinly across — do not cut all the way through. Aim for 8–10 cuts per link to create the hasselback effect; the slices should stay connected at the bottom like a little accordion.

In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, melted butter, smoked paprika, and garlic powder until smooth. You want a shiny glaze that will seep into the slices.

Brush the mustard mixture generously over each kielbasa, making sure some of the sauce sinks between the slices. Use a small pastry brush or the back of a spoon to coax the glaze into the crevices.

Arrange the kielbasa bites on the prepared sheet, spacing them slightly apart. Sprinkle a pinch of extra smoked paprika on top for color.

Bake for 20–25 minutes, until edges are caramelized and the butter and mustard have bubbled into golden pockets.

For the last 2–3 minutes, broil on high to crisp the outer edges if you like extra char — watch closely so they do not burn.

Remove from oven, let rest for 3–4 minutes, then garnish with chopped thyme or parsley. Serve warm.