Kielbasa Pierogies and Sauerkraut Recipe

This Kielbasa Pierogies and Sauerkraut recipe combines soft tender pierogies with crispy kielbasa, sweet caramelized onions, and tangy sauerkraut.

This easy recipe is filled with authentic german flavors or sauerkraut and caraway seeds. It makes an easy delicious skillet meal your family is sure to love. This is one of my favorite recipes to turn pierogies into a one-pan meal.

Looking for more one-dish meals? Try this one-pot dutch oven beef vegetable soup or these make-ahead freezer fajitas.

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Why You Will Love This Recipe

• This pierogi recipe is a hearty family-friendly meal that is quick and easy to make.
• Making this dish in a single oven-proof skillet makes cleanup super easy.

What Are Pierogies?

Pierogi are Polish dumplings. They are circles of unleavened dough filled with a variety of ingredients, most commonly mashed potatoes, cheese, and sauerkraut. The dough is folded into a half circle and the edges are sealed shut.

Pierogies are usually boiled, pan-fried, or baked.

Ingredients

Butter: You could also substitute olive oil.

Polish Kielbasa: Polish Kielbasa is a fully cooked polish sausage. It is found in most grocery stores near the lunchmeat section. Kielbasa is typically made from pork. You could also substitute turkey kielbasa or smoked sausage.

Slice the sausage into 1-inch thick slices before cooking.

Yellow Onion: Caramelized half a large onion adds a hint of sweetness to this dish. Thinly slice the onion before cooking.

Pierogies: Pierogies are found in the frozen food section of the grocery store. The most common brand name is Mrs. T. They come with a variety of fillings including sweet fillings that make delicious dessert pierogies.

Full-sized pierogies are great. If you can find them mini pierogies may be easier to move around in the skillet. You will want to thaw the frozen pierogies in the refrigerator before cooking.

If you are feeling ambitious you could also make your own homemade pierogies.

Sauerkraut: Drain the sauerkraut before cooking. For a less tangy flavor rinse the sauerkraut before adding it to the dish.

Beer or Chicken Broth: I typically use an American-style lager like Budweiser. If you don't want to cook with beer you can substitute chicken stock or broth.

Seasoning: This dish is seasoned with caraway seeds and thyme. Caraway seeds have a nutty bitter flavor with a hint of citrus and anise. You can use either fresh or dried thyme.

Shredded Sharp Cheddar Cheese: Freshly shredded cheese melts better than pre-shredded cheese due to the added ingredients that keep pre-shredded cheese from clumping. But if you only have pre-shredded cheese this recipe will still be delicious.

Sour Cream

Dijon Mustard

See the recipe card for quantities.

Equipment

Large Skillet: You will need a large skillet with a lid. If you don't have a large skillet with a lid, you can place a large baking sheet across the skillet instead of a lid.

Directions

Place a large skillet over medium-high heat. Melt the butter and brown the sliced kielbasa on both sides.

Use a slotted spoon to remove the browned sausage from the skillet and set aside.

Reduce the heat to medium. Add the sliced onions to the skillet. Fry the onions until they are golden brown. Use a slotted spoon to remove the onions from the skillet.

Pan-fry the pierogies in a single layer until they are lightly golden brown. Flip and fry the opposite side until golden brown.

Add the sauerkraut, beer, caraway seeds, thyme, paprika, kielbasa sausage, and onions to the skillet. Saute until the sauerkraut is heated through.

Season to taste with salt and black pepper. Remove the pan from the heat.

Tip: Taste before adding additional salt. Both the sausage and sauerkraut contain lots of salt. You may not need to add additional salt.

Sprinkle with the shredded cheddar cheese and place a lid on the pan. Let the pan sit for 5 minutes while the cheese melts.

Serve with a dollop of sour cream, a squirt of Dijon mustard, and a sprinkle of chopped chives or green onions.

Serving Suggestions

If you prefer spicier meals add a dash of hot sauce before serving.

Storage

Leftovers should be refrigerated in an airtight container for up to 4 days.

Leftovers can be reheated in a 375-degree oven for 15 to 20 minutes.

To reheat a single serving, use a microwave to heat in 1-minute increments until heated through.

I do not suggest freezing leftovers.

Tips

• Browning the sausage and pierogies before adding them to the casserole adds flavor. Don't skip this step.
• Do not remove the fat from the skillet in between browning ingredients. It is necessary to keep ingredients from sticking and helps with caramelization.

Continue to Content

📖 Recipe

Kielbasa Pierogies and Sauerkraut Recipe

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This Kielbasa Pierogies and Sauerkraut recipe combines soft tender pierogies with crispy kielbasa, sweet caramelized onions, and tangy sauerkraut.

Print

Ingredients

• 3 tablespoons unsalted butter
• 1 pound Polish kielbasa - cut into 1-inch slices
• ½ large yellow onion - thinly sliced
• 1 14-ounce package of potato and cheese pierogies - thawed
• 1 pound sauerkraut - drained
• ½ cup beer
• ½ teaspoon caraway seeds
• ½ teaspoon thyme
• ½ teaspoon paprika
• 1 cup (113g) shredded cheddar cheese
• Dijon mustard, sour cream, and chopped chives for serving

Instructions

1. Place a large skillet over medium-high heat. Melt the butter and brown the sliced kielbasa on both sides.
2. Use a slotted spoon to remove the browned sausage from the skillet and set aside.
3. Reduce the heat to medium. Add the sliced onions to the skillet. Fry the onions until they are golden brown. Use a slotted spoon to remove the onions from the skillet.
4. Pan-fry the pierogies in a single layer until they are lightly golden brown. Flip and fry the opposite side until golden brown.
5. Add the sauerkraut, beer, caraway seeds, thyme, paprika, kielbasa, and onions to the skillet. Saute until the sauerkraut is heated through.
6. Season to taste with salt and black pepper. Remove the pan from the heat.
7. Sprinkle with the shredded cheddar cheese and place a lid on the pan. Let the pan sit for 5 minutes while the cheese melts.
8. Serve with a dollop of sour cream, a squirt of Dijon mustard, and a sprinkle of chopped chives.

Notes

• Leftovers should be refrigerated in an airtight container for up to 4 days.
• Leftovers can be reheated in a 375-degree oven for 15 to 20 minutes.
• To reheat a single serving, use a microwave to heat in 1-minute increments until heated through.
• I do not suggest freezing leftovers.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 713Total Fat: 50gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 123mgSodium: 2229mgCarbohydrates: 44gFiber: 6gSugar: 7gProtein: 23g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

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