Candied Kielbasa Recipe -
Candied Kielbasa Recipe

Candied Kielbasa

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"Kielbasa, also called kielbasy or Polish sausage, is a spicy sausage usually made with pork (though beef is sometimes added). It comes in chunky links, and is sold precooked. I haven't met anyone yet who didn't like this dish. I even like it and I really don't care for kielbasa that much! Another bonus is that it is easy to make, and is yet another recipe for your slow cooker."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  1. In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil. Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2003

This is one of our favorites! I have found through trial and error, it is better baked in the oven rather than the slow cooker. Oven cooking gives it more of a "candied" apperarance, whereas the crock-pot version is more watery. If you want to try it the oven way, just well-grease a 13 X 9 dish and bake at 350 for 90 minutes, stirring after every 30 minutes (or until it's as done as your family likes it. My husband prefers it a little dark.) Don't be afraid to try this recipe; it's really easy and nearly everyone who tastes it, just loves it! Good Luck!

Most Helpful Critical Review
Jan 14, 2004

This was good after 2 hours, one hour on high and one on low. A previous reviewer said they left it on low for 6 hours and it was great. I left it in for about 6 hours and it was so gross. The crockpot was filled with grease and the kielbasa was way overcooked. I should have turned it off after 2 hours and then reheated when I was ready to serve. The sauce has a very interesting flavor but it never got thick.

Jan 31, 2004

The first time I tried this recipe, I enjoyed it, but it was a little too sweet for my taste, and not spicy enough. When I made it again last night, I cut the brown sugar down by at least half, increased the horseradish by 75% or so, and added Dijon mustard, barbecue sauce, Worchestire sauce, and a taste of tabasco sauce. Mmmmmm, yummy! It's delicious! My coworkers all want the recipe. I think another key is to make sure your kielbasa slices are nice and thin. I didn't enjoy it as much the first time I made it when I sliced the sausage too thickly.

Jun 16, 2005

Wow, was this YUMMY! Being a Polish girl, I never had kielbasa this way! lol I read the reviews and grilled my kielbasa lightly on the BBQ so that fat would not drip into the crockpot. (I love my kielbasa BBQ'd). Then to my dismay, I discovered that my husband used the last of our horseradish! I didn't want to substitute but I had to use horshradish sauce. Luckily, some other reviewers had done the same and said it turned out great. Well, I have to agree. The sauce was NOT liquidly or runny from too much fat...the horseradish sauce still gave it a nice zing without too much heat (even my six year old son loved it). Just a delicious way to prepare kielbasa. We always grill kielbasa for appetitizers at parties and I was thinking of even making the sauce and serving it on the side for dipping. The combination of the smoked, garlicky kielbasa and the sweet/tangy sauce is sooooooooooooo good! Thanks for a great recipe.

Feb 26, 2004

Very easy - my husband loved it. I read all the previous reviews and decided to make the following adjustments - used only 2/3 cup brown sugar, 1/4 cup ketchup and 1/4 cup BBQ sauce, sprinkle of dried mustard, a few shakes of Worchestershire sauce, and as directed 1/4 cup of horseradish. Yes, you must slice the sausage very thin for the best results. I cooked on low for about 2 1/2 hours and it was wonderful. If I took this recipe to a pitch-in I would at least double it and probably triple it.

Jan 25, 2004

Made this with Boar's Head Horseradish Sauce instead of plain horseradish because I didn't have have any and halved the sugar. It was sweet enough. Also, I did it on the stove top and it turned out fine. This is also a great sauce to use for those little cocktail weiners you heat in a chafing dish.

Jan 25, 2004

I brought this to the fireman's potluck steakfry this past weekend - my crockpot was practically licked clean! I recieved rave reviews from everyone!! A great recipe Nancy - I'll be sure to bring it to several other events!

Mar 08, 2011

Awesome appetizer! I really thought it might have too much horse radish in it, but that was not the case at all. We served this for the Super Bowl and just loved it. I will definitely make it again.


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  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 1224 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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