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Pierogi with Sausage Recipe

Polish · Main course · 45 min total

A hearty Polish-inspired dish featuring tender potato-and-cheese pierogi pan-fried with savory kielbasa and caramelized onions.

Ingredients

• 1 lb frozen potato and cheese pierogi (about 20-24)
• 12 oz kielbasa sausage, sliced into 1/4-inch rounds
• 2 tbsp unsalted butter
• 1 large yellow onion, halved and thinly sliced
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1/4 cup sour cream (for serving)
• 2 tbsp chopped fresh chives (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add pierogi and cook according to package directions (usually 3-5 minutes until they float). Drain well and set aside.
2. While pierogi cook, heat olive oil in a large nonstick skillet over medium-high heat. Add kielbasa slices and cook, stirring occasionally, until browned on both sides, about 4-5 minutes. Transfer to a plate.
3. Reduce heat to medium. Add butter to the skillet. Once melted, add sliced onion and cook, stirring often, until deeply golden and caramelized, about 10-12 minutes. Season with a pinch of salt.
4. Add the drained pierogi to the skillet with the onions. Cook without stirring for 2-3 minutes to allow the bottoms to brown, then flip and cook another 2-3 minutes until golden and crispy on both sides.
5. Return the cooked kielbasa to the skillet and toss everything together. Cook for 1-2 minutes to heat through. Season with pepper to taste.
6. Serve immediately with a dollop of sour cream and a sprinkle of chives if desired.

Tips

• For extra crispiness, use a cast-iron skillet and avoid overcrowding the pan.
• Leftovers can be refrigerated for up to 3 days; reheat in a skillet for best texture.
• Substitute turkey kielbasa for a lighter option.

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