Reviewed: Dec. 21, 2004

WOW ~ this is a super recipe!! I recently had a big Christmas party and it was a HUGE hit ... I had tons of requests for the recipe. I followed the directions exactly and it was perfect. It works really well as an app. and one of my guests actually made a sandwich with it. Thanks!! Two thumbs up!!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Dec. 21, 2004

A big hit at our neighbors Oktoberfest party!

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VICKIKEN2

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Reviewed: Dec. 11, 2004

EASY and DELICIOUS! Made it for our Oktoberfest and it was gone within minutes!

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CHEF PIE

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Reviewed: Nov. 27, 2004

Easy to make. Great taste (the longer this dish sat in the slow cooker on low, the better it tasted). I don't know if we'd like this over rice as a meal, but as an appetizer it was delicious.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Nov. 18, 2004

Solid, but didn't blow me away. Gets 4 stars for simplicity.

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LTTLEPEA5

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Reviewed: Nov. 3, 2004

Everybody loved this dish at a recent "appetizer" party, especially when they found out how easy it is to make.

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THEBARRETTS

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Reviewed: Oct. 20, 2004

Yum! I made this in a large saucepan and simmered it 45 minutes or so. Good served with red cabbage.

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J HUTCH

Cooking Level: Expert

Home Town: Cambridge, Illinois, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 19, 2004

I made a double batch of these for a Christmas party last year, and it was a major hit, i ended up making more right on the spot. Perfect recipe, fast, easy,and delicious

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CHUCK

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Reviewed: Sep. 29, 2004

Easy, good recipe. I've used it quite a lot as a simple, quick meal. I add a garlic and a splash of worchestershire sauce to give it a little kick. My boyfriend is Polish and he likes it a lot. I serve it with rice and we just gobble it up.

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AMW1229

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Reviewed: Sep. 26, 2004

Easy and freezes well. i have served this as an appetizer, and as a main course over rice. i like it a lot more then the version with grape jelly.

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AESYLIN

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Reviewed: Sep. 25, 2004

What is it about precooked linked meat that brings such happiness and joy to the avid pot-lucker? My compatriots found this recipe to be a lovely balance of sweet and savory. I do have to admit, I added a dash of worcestershire and a smidge of barbeque sauce to liven it up a bit. Sassy recipe, Nancy, very sassy.

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Mr. Nezzy

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Reviewed: Aug. 28, 2004

My family and friends loved this recipe (even my picky kids) and have already requested for the opening day of football season. The second time I made it, I was short on kielbasa and used 1 lb. each kielbasa & weiners - it was still super!

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RNZMOM

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Reviewed: Jun. 30, 2004

This has now become a favorite appetizer and is always on my family's request list.

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LEPINE

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Reviewed: Jun. 15, 2004

I gave this recipe three stars. I scaled the recipe in half and followed the directions to a 'T.' Then I had plenty of left-overs so I tried to doctor it a bit by adding a tough of lemon zest, red wine vinegar and majoran. Same results. Not that that this recipe was bad per say, but to use it as a main dish for a meal didn't go over well served over pasta shells. As a potluck dish, and alone with toothpicks,I would probably give it four stars.

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CFUCHSLAO

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Hato Rey, San Juan, Puerto Rico

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Reviewed: Jun. 3, 2004

I make this exactly as the recipe directs except bake it in the oven as another reviewer mentioned, in a foil-lined pan. I don't have any horseradish, though, so I use a bit of wasabi instead. I love this stuff!

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MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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Reviewed: May 3, 2004

Easy and tasty, though sweet. I served it over brown rice, to mixed reviews. I substituted bbq sauce for half of the ketchup. Think I'll try it next time with little hot links and maybe add more horseradish for some extra kick.

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Blancheskid

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Ogden, Utah, USA

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Reviewed: Mar. 19, 2004

I decided to use 1/2 the brown sugar as suggested and used this "marinade" on baked ham which I sliced up and mixed all well in crockpot. I cooked on high 1 hour and 2 hours on low. I liked it and reminded me of the appetizer with cocktail smokies. My kids did not care for it and my husband thought it was okay but prefers meat to taste like meat and not one for to much sauce...I liked it and as with many of my recipes I will have to file it until my kids appreciate my love for trying out recipes!

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JELLYKO

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Reviewed: 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.

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FREDRICA2

Cooking Level: Expert

Home Town: Cicero, Indiana, USA

Living In: Brookville, Indiana, USA

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Reviewed: Feb. 2, 2004

very good, very easy but took longer than expected... perhaps its just my crockpot. Regardless will definitely make again... nice change of pace for kielbasa at our house.

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CCS22

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Reviewed: Jan. 26, 2004

I feel bad giving a bad rating, but I didn't like this very much. It didn't seem to "blend" well. I thought the sauce would taste more "candied" so to speak. I felt like I was eating kielbasa in hot cocktail sauce. I didn't think the horseradish would be so strong in it, since so many other reviewers said they added more! Well, I enjoy trying new things. This was interesting. Thank you!

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I-LOVE-FOOD

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Candied Kielbasa

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