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.

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Prep Time 15

Cook Time 30

Total Time 45

Course Pork Main Dish

Cuisine Polish

Servings

Calories 358 kcal

Equipment

2 large skillets
1 sharp knife to cut meat and vegetables
1 large stock pot with lid
1 Dutch oven
1 colander
measuring cups
measuring spoons
1 wooden spoon
1 spatula

Ingredients

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

Instructions

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.

Notes

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.

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Nutrition

Calories: 358kcalCarbohydrates: 45gProtein: 14gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 52mgSodium: 576mgPotassium: 192mgFiber: 5gSugar: 6gVitamin A: 1901IUVitamin C: 79mgCalcium: 33mgIron: 10mg

Keyword main dish, pierogies, sausage

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