Pierogies and Kielbasa is a delicious main dish recipe that’s quick and easy to make. I have to admit I love pasta in any form. Stuffed pastas filled with cheese and meats like ravioli or pierogies are succulent and amazing. Add some Polish kielbasa, a few peppers and onions, and you have a delicious Eastern European dish that’s true comfort food.
Pierogies and Kielbasa is so simple to make too, especially if you don’t make your own homemade pierogies from scratch. Saute some onions and peppers in butter, add sliced kielbasa and cooked pierogies, season with pepper and you’re done. You can also heat all of it in the oven for a few minutes before serving, if you choose.
This recipe for Pierogies and Kielbasa could have come from my mom and grandma. I actually have a home-made pierogies recipe that has been passed down that I haven’t made yet. But this recipe actually came from my daughter-in-law’s mom. Betsy made this for dinner regularly when Candice was growing up. And, although Candice never cared for it, the rest of her family did.
When John and I visited the kids during the birth of one of our grandchildren, Betsy had us over for dinner and made this one evening. To say I LOVED this recipe is an understatement. This batch makes A LOT!!! The six of us devoured the whole thing, and there was salad, bread and dessert to eat too!
I’ve made Pierogies and Kielbasa several times since first acquiring the recipe and I enjoy it every time, no matter what improvisations I make to it. You can certainly season it with fresh herbs, and add other ingredients that add a Polish or Slavic flare like mushrooms and cabbage.
You can also substitute turkey or venison kielbasa, if desired. If you’re cooking for a small family, you will probably want to cut the recipe in half unless you enjoy eating leftovers for lunches during the week.
For a tasty dish brought over to America from our forefathers, I offer you Pierogies and Kielbasa. It’s mouthwatering.
Pierogies and Kielbasa is succulent and amazing.
This simple main dish entree is also quite economical.
We prefer Polish kielbasa but you can also use turkey, venison or another kind of sausage to cut calories.
Here’s what I did.
I used these ingredients. Halve the recipe unless you have hearty appetites.
Saute onions and bell peppers in butter until veggies are softened.
Meanwhile, cook pierogies according to package directions. Do not overcook or the pierogies will tear apart. Drain and place in a large mixing bowl.
Fry sausage in a little olive oil in skillet to heat through – about 5 minutes. Add sliced Polish kielbasa and pepper. Add sauteed peppers and onions and stir to combine.
Serve, or to keep warm, spray a 10×15″ glass baking dish with cooking spray. Add pierogy mixture, cover with foil, and keep on low heat (250-300) until ready to serve.
Garnish with additional pepper, if desired.
This succulent pork dish with its old-world flavors makes a wonderful main dish entree.
This close up allows you to see the texture of the dish.
Here’s the recipe.
PIEROGIES AND KIELBASA
(Recipe adapted from Betsy Vennell, North East, MD)
- 4 large Spanish onions
- 2 or 3 bell peppers, (use multiple colors)
- Butter and olive oil
- 2 lbs. cheese and potato pierogies
- 2 Polish low-fat Kielbasa Sausages
- Pepper, to taste
- Slice onions into rings.
- Cut peppers into long strips.
- Fry peppers and onions in butter and sauté until done. (You may have to use two large pans).
- Boil pierogies in water for about 8 minutes and remove.
- Set aside.
- Cut sausage into ½” pieces.
- Fry in Dutch Oven in a small about of oil on low about 15 minutes (while pierogies are boiling).
- Add pierogies, peppers and onions.
- Stir very carefully so pierogies don’t tear.
- Sprinkle with pepper.
- Serve immediately, or keep warm in oven until ready to serve.
Pierogies and Kielbasa is great for potlucks and other family gatherings.
Pierogies and Kielbasa heats up wonderfully for leftovers.