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!
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.
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.
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.
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!
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.
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.
Yum! Tweaked a little based on other reviews...1/2 cup brown sugar (plenty!), 1/4 cup ketchup, 1/4 cup BBQ sauce, 1/4 cup horseradish sauce. After thinly slicing, browned the kielbasa in a large skillet and then drained it. Poured the sauce ingredients into the warm skillet, mixed together and then returned the kielbasa. Let it simmer for 1/2 hour or so. Came out great! Thanks for the recipe...will definitely make it again!
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.
