Polish Kielbasa and Pierogies

Enjoy a traditional Polish meal in no time. Johnsonville's Polish Kielbasa is the perfect companion to your favorite potato pierogies. The[ sausage and pierogies are cooked in a delicious medley of butter and onions. This recipe is so quick and tasty that is always hits the spot when you're craving a great Polish meal.]

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 Servings

Ingredients
  • 1 package (14 ounces) Johnsonville Polish Kielbasa
  • 2 packages (16 ounces, each) frozen potato pierogies
  • 1 large onion, thinly sliced
  • 2 tablespoons butter
  • Chopped fresh parsley
Directions

1. On a cutting board, cut sausage links into 1-inch pieces; set aside.

2. In a Dutch oven, cook pierogies according to package directions.

3. Drain and keep warm.

4. In a large skillet, melt butter and saute onion until tender, about 5 minutes.

5. Add sausage, continue to cook and stir until sausage is heated through and brown.

6. Stir in prepared pierogies.

7. Sprinkle with parsley, if desired.

8. Serve.


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