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Recipe by Teresa Galvin
2 lbs. Kielbasa
3 cans Ginger Ale
1 cup honey
Cut Kielbasa into 1 inch wedges. Put the Kielbasa, Ginger Ale and honey into a large saucepan. Simmer over medium high heat until liquid becomes syrupy, about 30 minutes. Pour the Kielbasa with the syrup into a bowl and serve with toothpicks.