Reviewed: Nov. 13, 2009

Just like the ones at Big Red's in Chester NS. Thanks for taking me home for awhile! Everyone in my family liked it. An easy make ahead recipe. I did add the garlic powder like someone else suggested because that's the kind of sauce I'm used to. Here's a hint no one mentioned. The sauce is thicker right after it is made than if it sits in the fridge for any length of time. So I chilled it a bit and then used it right away. This is fantastic!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nicki

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2009

I thought this was pretty good although a bit hot for our taste. I was able to let the uncooked mixture sit for a few hours only rather than overnight as the recipe suggests. The sauce was a bit thinner than I had expected but perhaps was due to my method of mixing. I thought the taste, sweet/sour was a nice combination with the spicy meat slices. Thank you very much for taking the time to share your recipe with us. I will make this again but will decrease the cayenne a touch, and I might try it with ground pork.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Judith

Living In: Edmonton, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

I am a Maritimer and this is almost identical to my recipe but I mix in 1 tsp of garlic powder to the sugar when making the sauce. It is important to make sure you add the vinegar 1 Tbsp at a time and mix well so it will thicken. We had many a donair party while living in Western Canada and got many western friends addicted to our yummmy donairs!

Was this review helpful? [ YES ]
6 users found this review helpful