This Kielbasa, Pierogies, and Sauerkraut recipe combines soft tender pierogies with snappy Kielbasa, sweet caramelized onions, and tangy sauerkraut.
The sauerkraut and caraway seeds give this easy skillet meal a delicious tangy flavor. It's one of my family's favorite recipes to turn pierogies into a one-pan dinner.
Looking for more one-dish meals? Try this One-Pot Dutch Oven Beef Vegetable Soup, this Ham and Leek Pie, or this Sheet Pan Chicken with Zucchini and Tomatoes.
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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.
Recipe Ingredients
You will need the following ingredients to make this Kielbasa, Pierogies, and Sauerkraut dish.
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, bratwurst, or smoked sausage.
Tip: Slice the sausage into 1-inch thick slices before cooking.
Yellow Onion: Caramelized onion adds a hint of sweetness to this dish. Thinly slice the onion before cooking.
Pierogies: You can usually find frozen pierogies in the freezer section of your grocery store. Mrs. T's is one of the most common brands.
I typically use full-sized pierogies because they're easier to find, but I'll use mini pierogies when I find them at an international grocery store. Mini pierogies can be easier to move around in the skillet.
Tip: Thaw 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.
See the recipe card for full information on ingredients and quantities.
Step by Step Directions
Step 1: 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.
Step 2: 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.
Step 3: Pan-fry the pierogies in a single layer until they are lightly golden brown. Flip and fry the opposite side until golden brown.
Step 4: Add the sauerkraut, beer, caraway seeds, thyme, paprika, kielbasa sausage, and onions to the skillet. Saute until the sauerkraut is heated through.
Season with salt and black pepper to taste, keeping in mind that the kielbasa and sauerkraut may already add plenty of salt.
Tip: Taste before adding additional salt. Both the sausage and sauerkraut contain lots of salt. You may not need to add additional salt.
Step 5: Remove the pan from the heat. 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.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Refrigerate within 2 hours of cooking.
Reheat leftovers in a 375°F (190°C) oven for 15 to 20 minutes, or until heated through to 165°F (74°C).
To reheat a single serving, use the microwave in 1-minute increments until heated through.
I don't recommend freezing leftovers because the texture of the pierogies may change.
Recipe FAQs
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.
Yes. Drain the sauerkraut before cooking. If you don't you will add too much liquid to the dish.
For a less tangy flavor rinse the sauerkraut before adding it to the dish.
Expert Tips
- Browning the sausage and pierogies before combining them with the other ingredients. Don't skip this step. The browning adds extra flavor.
- Do not remove the fat from the skillet in between browning ingredients. It is necessary to keep ingredients from sticking and it helps with caramelization.
More Dinner Ideas
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📖 Recipe
Kielbasa Pierogies and Sauerkraut Recipe
Equipment
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 shredded cheddar cheese
- Dijon mustard, sour cream, and chopped chives for serving
Instructions
- Place a large skillet over medium-high heat. Melt the 3 tablespoons unsalted butter and brown the sliced 1 pound Polish 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 ½ large yellow onion 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 1 14- ounce package of potato and cheese pierogies in a single layer until they are lightly golden brown. Flip and fry the opposite side until golden brown.
- Add the 1 pound sauerkraut , ½ cup beer, ½ teaspoon caraway seeds, ½ teaspoon thyme, ½ teaspoon paprika, kielbasa, and onions to the skillet. Sauté until the sauerkraut is heated through.
- Season with salt and black pepper to taste, keeping in mind that the kielbasa and sauerkraut may already add plenty of salt.
- Remove the pan from the heat. Sprinkle with the 1 cup 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.
Debbie says
It was delicious although I disagree about only using refrigerated sauerkraut. Most important is to check your ingredients: only cabbage, water and salt.
Stacy says
This is delicious! I added sauerkraut at very end and warmed it gently so as not to kill off probiotics. I usually eat kraut cold for full effect. I did not add caraway seeds but used fennel instead as that’s what I had. Thank you for the recipe!
Erica Schramek says
I am so glad you liked it.
Maxine L Alman says
Easy-peasy quick prep. Ingredients readily available. Satisfying and filling. Quick cleanup. This one's a keeper! YUMMY 😋
Erica Schramek says
I am so glad you liked it!