Frozen Pierogies and Kielbasa recipe
This Frozen Pierogies and Kielbasa recipe comes in a creamy dijon sauerkraut sauce. A family favorite that is ready in less than 30 minutes!
Looking for another farmer sausage recipe, try my Farmers Sausage Eggs Benedict OR my Farmers Sausage with basil and baby tomatoes pizza.
This Frozen Pierogies and Kielbasa recipe can be served up with sour cream and then you have yourself the most delicious and authentic European meal.
Oh for the love of good European food!
Now, I’m not 100% sure if this is a German or Polish dish because based on my knowledge if it had the potatoes in it then it would for sure be German.
Perogies or perogies however you want to spell it are more Polish and Ukraine, right?
So I just can’t decide, maybe someone out there knows?
HOW TO COOK Kielbasa / Farmers sausage
And yes you will want to use a good quailty Kielbasa or farmers sausages to make this dish!
- Cooking Kielbasa/farmers sausage is easy.
- The best way to cook it is to slice it in half or pieces and fry it on both sides for roughly 5 minutes per side till well done.
HOW LONG TO COOK Kielbasa
If you are frying it then cooking it for 6 minutes on either side till browned is perfect. If you are baking it roughly 15 minutes as it is naturally smoked prior.
My favorite farmers sausage of all time comes from Winkler’s Farmers Sausage in Winkler, Manitoba Canada. There are many types of Kielbasa / farmers sausages available that also would work well in this dish1
CAN FARMERS SAUSGE BE STORED IN THE FRIDGE ONCE COOKED
Yes, whenever I make this I try to save some for the next day.
Wouldn’t you want this two days in a row?
I hope you enjoy!
LOOKING FOR OTHER PEROGIE RECIPES?
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Frozen Pierogies and Kielbasa recipe
Ingredients
- 3 tbsp Butter
- 1 Medium onion
- 3 Farmers Sausages
- 15 Perogies (PIEROGI)
- 1 cup Sauerkraut
- 1 tbsp Dijon mustard
- 2 tsp Parsley
- 1/4 cup Whole Milk
Instructions
- Bring a large pot of water to a boil and reduce the heat. Then add in your favorite Perogies. Once the perogies have floated to the top of the pot, remove from the heat strain and set aside.
- Meanwhile in a large dutch oven add 1 tbsp of butter and the diced onion, fry for one minute before adding in the sliced farmers sausage.
- Saute on medium heat till the onions are translucent and the sausage has browned nicely.
- Then add in your Sauerkraut, dijon mustard and milk. Cook on low heat for a 10 minutes then remove and set aside on a plate.
- In the same pot add 2 tbsp of butter and the cook perogies along with the fresh parsley. Saute on medium heat for 5 minutes, allowing the pregoies to brown some before adding back in the sausage mixture.
- Simmer on low heat all together for another 5 minutes and serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 543Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 61mgSodium: 1587mgCarbohydrates: 48gFiber: 3gSugar: 6gProtein: 15g
These calculations are based off Nutritionix