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Delicious homemade pierogies and kielbasa served with sautéed onions and herbs.

Pierogies and Kielbasa: A Hearty, Delicious Dish for Every Meal

Pierogies and kielbasa are a classic Polish comfort food pairing. The pierogies, traditionally stuffed with mashed potatoes and cheese, offer a delicate yet savory bite, while the kielbasa, a flavorful Polish sausage, complements them perfectly. Together, they make a filling and satisfying meal, perfect for a hearty dinner. This dish is a celebration of Eastern European flavors, combining textures and tastes that are rich and balanced.

  • Total Time: 30-35 minutes
  • Yield: 4 servings

Ingredients

  • Pierogies (frozen or homemade, preferably potato and cheese variety)
  • Kielbasa (Polish sausage, preferably pork-based with at least 75% meat content)
  • Butter (for frying)
  • Olive oil (for frying)
  • Onions (for caramelizing, optional)
  • Salt (for boiling pierogies)
  • Vegetable or chicken stock (optional, for boiling pierogies)
  • Sour cream (for serving, optional)
  • Dill (for garnish, optional)
  • Chives (for garnish, optional)
  • Sauerkraut (optional side dish)
  • Fresh vegetable salad (optional side dish)
  • Mustard or horseradish (optional condiment)

Instructions

  • Boiling the Pierogies:
    • Bring a large pot of salted water to a rolling boil.
    • Add pierogies to the boiling water, 5-6 at a time.
    • Cook for 3-5 minutes, or until the pierogies float to the surface.
    • Remove the pierogies with a slotted spoon and set aside.
  • Pan-Frying the Pierogies:
    • Heat a non-stick skillet over medium heat.
    • Add a mixture of butter and olive oil to the pan.
    • Pat the boiled pierogies dry to avoid oil splatter.
    • Fry the pierogies in a single layer until both sides are golden brown, about 2-3 minutes per side.
  • Cooking the Kielbasa:
    • Slice the kielbasa into 1/4 to 1/2 inch rounds.
    • In the same skillet, add kielbasa slices and cook until browned and crispy, about 5-7 minutes.
  • Combining Pierogies and Kielbasa:
    • After browning, gently stir the kielbasa and pierogies together in the skillet and cook for an additional 3-5 minutes to allow the flavors to meld.
  • Caramelizing the Onions (Optional):
    • In a separate pan, heat canola oil over low heat.
    • Add diced sweet onions and cook for 20 minutes, stirring occasionally.
    • Increase the heat to medium and cook for an additional 10 minutes until amber-colored.
  • Serving:
    • Serve pierogies and kielbasa together, topped with caramelized onions.
    • Garnish with sour cream, dill, or chives as desired.

Notes

  • Pierogies: Frozen pierogies do not need to be thawed before boiling. Keep them frozen until ready to cook for the best texture.
  • Kielbasa: Make sure to choose high-quality kielbasa with a natural casing for the best flavor and texture.
  • Pan-Frying: Pat your pierogies dry before frying to achieve a crispy, golden exterior.
  • Accompaniments: Sauerkraut, fresh vegetable salad, and mustard-horseradish blend pair wonderfully with this dish.
  • Author: Eva Chef
  • Prep Time: 10 minutes (if using frozen pierogies and pre-sliced kielbasa)
  • Cook Time: 20-25 minutes (for boiling pierogies, frying, and cooking kielbasa)
  • Category: Main Course
  • Method: Boiling and Pan-Frying
  • Cuisine: Polish
  • Diet: Gluten Free