Reviewer:

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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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Reviewer:

STANNKE

Cooking Level: Intermediate

Living In: Daytona Beach, Florida, USA

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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Reviewer:

taokeema

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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Reviewer:

Just Try It

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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Reviewer:

Hilary

Cooking Level: Intermediate

Reviewed: Jul. 21, 2007

Nice easy tasty recipe. Will use again.

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Reviewer:

lolo

Cooking Level: Intermediate

Home Town: Brentwood, New York, USA

Living In: Tampa, Florida, USA

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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Reviewer:

Irish Lass

Reviewed: May 12, 2007

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

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Reviewer:

Lizard

Reviewed: May 9, 2007

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

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Reviewer:

DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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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