Pierogies and Kielbasa
Teresa Ambra
This succulent old-world dish is economical and tasty. Cheese and potato pierogies are flavored with peppers, onions and Polish-style kielbasa for a wonderful main dish meal.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Pork Main Dish
Cuisine Polish
Servings 10
Calories 358 kcal
4 large Spanish onions 2 or 3 bell peppers use multiple colors 1 tbsp. Butter 1 tbsp. olive oil 2 lbs. cheese and potato pierogies 2 Polish low-fat Kielbasa Sausages 1/4 tsp. ground black 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.
Drain pierogies in colander.
Set aside.
Cut sausage into ½” pieces.
Fry in Dutch Oven in a tablespoon of olive 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.
NOTE: The cook time is about 30 minutes if you multi-task and cook the sausage, pierogies and fry the peppers and onions at the same time.
© Can’t Stay Out of the Kitchen
Calories: 358 kcal Carbohydrates: 45 g Protein: 14 g Fat: 13 g Saturated Fat: 5 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1 g Trans Fat: 0.05 g Cholesterol: 52 mg Sodium: 576 mg Potassium: 192 mg Fiber: 5 g Sugar: 6 g Vitamin A: 1901 IU Vitamin C: 79 mg Calcium: 33 mg Iron: 10 mg
Keyword main dish, pierogies, sausage