Reviewed: Aug. 21, 2008

Im giving this a 5 star with the changes offered by Robin F. The only things i did different from Robins suggestions was to add extra brown sugar to the gingerale before thickening with the corn starch. I used some summer squash and zucchini i had on hand along with an onion, red pepper and mushrooms. Mixed it all together and served over rice. The sauce tasted wonderful mixed with rice.

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cheryl

	Cooking Level: Intermediate Home Town: Rochester, New Hampshire, USA Living In: Dover, New Hampshire, USA
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Reviewed: Jul. 24, 2008

This was very good. I didn't have ginger ale so I used beer instead. Turned out great! I think there may be a mis-print in the recipe, 1 tsp. sugar doesn't seem like enough. I used 1-2 tablespoons and it was very good.

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Ktjalex

	Cooking Level: Intermediate Home Town: Lake Oswego, Oregon, USA Living In: Portland, Oregon, USA
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Reviewed: May 2, 2008

Didn't change anything. It had a good flavor and was very simple to make, perfect for a night when you need to get dinner on the table quickly. Nothing spectacular, but simple and quick. Served it with mac n' cheese.

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Michelle Bovenkamp

	Cooking Level: Expert Living In: Aurora, Colorado, USA
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Reviewed: Mar. 25, 2008

Very good!

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MISTICAT57

	Cooking Level: Expert Living In: West Palm Beach, Florida, USA
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Reviewed: Mar. 24, 2008

so easy, but I use more brown sugar - just sprinkle till some on each piece. Has become one of my standard - take alongs because everyone who has had them before, wants them again!

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STANNKE

	Cooking Level: Intermediate Living In: Moline, Illinois, USA
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Reviewed: Feb. 8, 2008

Tasty and easy. I simplified it by cooking the kielbasa until the ginger ale reduced and carmelized, then stirring in some whole grain dijon mustard. Saved cleaning the broiling pan, and no need to add extra sugar or sweetened mustard. Hubby loved it; will make again.

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taokeema


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Reviewed: Nov. 27, 2007

At first I tried this recipe at home just for my husband and I and we loved it. I then made it for his 30th birthday party and everyone kept raving about it, they ate it all up. Just make sure that you keep cooking in the ginger ale until a glaze forms on the kielbasa that way the brown sugar sticks well and cooks well in the broiler.

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Just Try It


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Reviewed: Oct. 22, 2007

The kielbasa was actually too sweet for me. I think I might have added too much suger. I will make it again just to see if that is what was wrong.

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Hilary

	Cooking Level: Intermediate
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Reviewed: Sep. 4, 2007

Terribly bitter/salty/sweet taste. Followed the directions and didn't care for this.

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kilty

	Cooking Level: Expert Home Town: Salem, Massachusetts, USA Living In: San Marino, California, USA
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Reviewed: Jul. 21, 2007

Nice easy tasty recipe. Will use again.

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lolo

	Cooking Level: Intermediate Home Town: Brentwood, New York, USA Living In: Tampa, Florida, USA
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Reviewed: Jul. 6, 2007

This was surprisingly really good! I followed the directions exactly except that I reduced the amount of ginger ale to 1 cup. "Saute" isn't accurate; you let the kielbasa boil in the ginger ale until it cooks away and leaves a sweet glaze on the kielbasa; then when the brown sugar is added and broiled, it makes a sweet crust. I was really surprised! I served it with the "Honey Mustard Dressing II" from this site, which is another great recipe.

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campagnes

	Cooking Level: Expert Living In: Chattanooga, Tennessee, USA
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Reviewed: Jun. 18, 2007

Really good - I cut Kielbasa in larger pieces and served as the main meal portion along with slaw, carrots cooked in butter and oven browned red skin potatos. My husband is a picky eater and he enjoyed it very much.

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Irish Lass


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Reviewed: May 12, 2007

Very good change to regular kielbasa!! I did add onions and some crushed red pepper, WOW!!

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Lizard


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Reviewed: May 9, 2007

Interesting, it's not quite what I expected, but my family like it.

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DHILLY

	Cooking Level: Expert Living In: Kirkland, Washington, USA
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Reviewed: Apr. 29, 2007

I used only half of the ginger ale, and took other advice to serve with sauted green peppers, onion, and mushroom. Next time, I will leave sausage pieces larger and serve on whole-wheat brat buns.

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MaryD

	Cooking Level: Expert Home Town: Fullerton, Nebraska, USA Living In: Lincoln, Nebraska, USA
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Reviewed: Apr. 23, 2007

Loved this one. Next time we'll use a stronger ginger ale like Reeds to get more ginger flavor. Delicious and easy. You can't get better than that.

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Janell


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Reviewed: Apr. 21, 2007

Pretty good! I added a bit of crushed red pepper to spice it up. Like the previous reviewers, I added orange bell peppers and onions, and saute

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