I used fresh polish kielbasa that I boiled first and some fresh smoked that I cut up as directed. I rinsed the sauerkraut first and I added some potatoes(5 quartered)and horseradish mustard and it was fantastic! The sauerkraut was sweet and had a slight beer taste where the potatoes had a "bite" from the horseradish. The kielbasa was tender and very flavorful from everything. I will be making this again only this time I am doubling both the beer and sauerkraut (even though I hate beer and am not a huge sauerkraut fan).

Reviewed On: Jul. 21, 2009

This was a little strong smelling even though we cut the herbs down slightly (due to my stomach problems) but it did taste very good. Despite the smell, the taste was not overpowering as I thought it would be. I think this is a great recipe to make and "make it your own" to your family's liking. I personally like it the way it is just cutting down on the herbs a little and served over pasta. I will be making this again.

Reviewed On: Mar. 9, 2009

I made it exactly as written with the exception of the apple cider. I used apple juice 12 oz. frozen (never found or even saw frozen cider before). The sauce didn't thicken maybe because of the extra juice or the fact it was juice and not cider but who cares, I eat prime rib with au jus and it isn't a thick sauce. I tell you this was a huge hit even without the cider. I just dribbled it on the chops (well, ok...it was so good it ended up as a pool across the chops and potatoes) and it was very very good. I will make this again...I do not plan on changing any part of the recipe (just using juice instead of cider because I can't find cider). Thanks!

Reviewed On: Mar. 2, 2009