Kielbasa Pierogies and Sauerkraut Recipe

5 from 2 votes

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

Prep Time5

Cook Time25

Total Time30

Course: Dinner Recipes

Cuisine: German

Servings: Servings

Calories: 602kcal

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 to taste with salt and black pepper. 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.

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.