Ingredients
- Kielbasa Polska (or any preferred kielbasa variety like pork, turkey, chicken, or lamb)
- Frozen pierogies (preferably potato and cheese, or your favorite variety)
- Butter
- Onions
- Sour cream (for serving)
- Sauerkraut (optional)
- Fresh herbs like dill or chives (optional)
Instructions
- Prepare all ingredients before cooking. Slice the kielbasa into thin slices or halved thick slices for even cooking.
- Bring a pot of water to a boil for the pierogies.
- While the water heats, melt butter in a large skillet over medium-high heat.
- Add the sliced kielbasa and brown it on both sides, turning frequently for about 8-10 minutes. Set aside.
- Add the frozen pierogies directly into the boiling water and cook until they float (about 3 minutes).
- Drain the pierogies in a colander.
- In the same skillet used for kielbasa, melt additional butter and add the drained pierogies. Pan-fry until lightly browned, about 4-6 minutes.
- Add the kielbasa back into the skillet and heat everything through for an additional 2 minutes.
- Serve with sour cream, caramelized onions, and any optional sides like sauerkraut or fresh herbs.
Notes
- For extra flavor, consider adding a splash of beer to the kielbasa while browning or experimenting with caramelization techniques using ginger ale or cola.
- Sauté onions until caramelized for added richness.
- Frozen pierogies do not need to be thawed before cooking; cook them straight from the freezer.
- Avoid overboiling the pierogies to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Pan-frying
- Cuisine: Polish