Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.

Pat the kielbasa dry with paper towels, then place each rope between two chopsticks or wooden skewers. Slice thin cuts across the top of the sausage, letting the chopsticks stop your knife before you cut all the way through.

Cut the hasselbacked kielbasa into bite-sized pieces, slicing between every few cuts so each piece stays connected at the bottom. Arrange the pieces cut side up on the prepared baking sheet.

Bake for 12 to 14 minutes, or until the cuts begin to open and the kielbasa starts to brown.

While the kielbasa bakes, stir together the honey, melted butter, apple cider vinegar, and garlic powder until smooth. Pour 2 tablespoons (40 g) into a separate bowl and reserve it for finishing.

Brush the remaining honey garlic butter over the kielbasa, making sure some of it gets down into the opened cuts. Return the pan to the oven and bake for another 6 to 8 minutes, or until the glaze is sticky and the kielbasa is nicely browned.

If you'd like a little more color, broil for 1 to 2 minutes, watching carefully because the honey can burn quickly.

While the kielbasa finishes baking, stir together the mayonnaise, honey mustard, apple cider vinegar, and kosher salt until smooth. If you'd like a thinner dipping sauce, stir in a little more apple cider vinegar.

Remove the pan from the oven and brush or drizzle the reserved honey garlic butter over the warm kielbasa. Let the bites rest for 3 to 5 minutes, sprinkle with chopped parsley, and serve warm with the creamy honey mustard.