Pierogies With Kielbasa And Sauerkraut Food
KIELBASA, PIEROGIES & SAUERKRAUT BAKE - STOVETOP AND OVEN METHOD
I'm a sucker for pierogies. I think it started when I was young, growing up in Alberta where I had a friend of Ukranian heritage. We used to go visit her grandmother in Red Water and she would make homemade pierogies, which we would eat with reckless abandon.
Provided by Meredith Laurence
Categories Entrées
Time 45m
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 350°F.
- Drain the sauerkraut, reserving the liquid.
- Pre-heat a large 12-inch oven-proof skillet over medium-high heat. Add the oil and brown the Kielbasa sausage slices on both sides. Remove the browned sausage from the pan and set aside.
- Add the onion to the skillet and season with salt and freshly ground black pepper. Sauté until they start to brown - about 5 minutes. Add the drained sauerkraut and caraway seeds and continue to sauté for a few more minutes. Add the stock or beer, reserved sauerkraut liquid and stone-ground mustard. Bring the mixture to a boil and return the browned Kielbasa to the skillet.
- Add the pierogies, nestling them into the sauerkraut and onions. Lower the heat under the pan and simmer for 5 minutes. Sprinkle the Cheddar and Swiss cheeses on top and transfer the pan to the oven.
- Bake at 350°F for 10 to 12 minutes, until the pierogies are cooked through and the cheese has melted. Top with chopped scallions and enjoy!
Nutrition Facts : Calories 718 kcal, Carbohydrate 21 g, Protein 36 g, Fat 54 g, SaturatedFat 24 g, Cholesterol 147 mg, Sodium 2230 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
KIELBASA PEROGIES AND SAUERKRAUT
Provided by Nancy
Number Of Ingredients 8
Steps:
- sauté onion in a tbl of butter, to soften.
- add remaining 2 tbl butter, kielbasa and perogies and cook 8-10 minutes, turning everything to brown.
- then add about 1 can of well drained sauerkraut, stir that in and heat that through
- serve them up with a dollop of sour cream, fresh chopped chives or applesauce
POLISH KIELBASA AND PIEROGIES
Enjoy a traditional Polish meal in no time. Johnsonville's Polish Kielbasa is the perfect companion to your favorite potato pierogies. The sausage and pierogies are cooked in a delicious medley of butter and onions. This recipe is so quick and tasty that is always hits the spot when you're craving a great Polish meal.
Provided by Johnsonville Sausage
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- On a cutting board, cut sausage links into 1-inch pieces; set aside.
- In a Dutch oven, cook pierogies according to package directions.
- Drain and keep warm.
- In a large skillet, melt butter and sauté onion until tender, about 5 minutes.
- Add sausage, continue to cook and stir until sausage is heated through and brown.
- Stir in prepared pierogies.
- Sprinkle with parsley, if desired.
- Serve.
Nutrition Facts : Calories 43.9, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.8, Carbohydrate 2.3, Fiber 0.4, Sugar 1.1, Protein 0.3
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