Eric’s rule of thumb for recipes is that if he likes all the ingredients, he’s pretty sure he’ll like the end result and he is willing to try the dish. (That doesn’t always work – he keeps refusing to even consider the strawberry mint grilled chicken recipe I keep showing him!)
But I was a bit skeptical about combining kielbasa and pierogies. I love pierogies! (How can you go wrong with potatoes and cheese?!) I’m okay with kielbasa, but these two together just didn’t seem to be a good pairing to me. However, since the guys were both excited about the recipe, we gave it a try.
The guys called this one right and the dish was a big hit with all of us!
Kielbasa & Pierogi Dinner
Kielbasa & Pierogi Dinner (adapted from foodnetwork.com) Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes, Yield: 4 servings
Ingredients:
- 1 pound kielbasa, cut into 3 or 4 pieces, and halved lengthwise
- 2 tablespoons stone ground or whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra-virgin olive oil, divided
- 1 large onion, cut into 6 wedges
- 1 pound frozen potato-and-cheddar pierogies
- kosher salt and freshly ground pepper
- 1/4 cup roughly chopped fresh parsley
Directions:
Whisk together the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons of the olive oil until the mixture is smooth. Set the mixture aside.
Make the dressing.
In a large skillet, cook the kielbasa until it is heated through, browned, and reaches an internal temperature of 140ºF. (Alternately, grill the kielbasa, turning it, until it is marked, about 8 to 10 minutes.)
Cook the kielbasa.
Transfer the meat to a cutting board, slice it into pieces and add it to the bowl with the mustard dressing.
Add the kielbasa to the dressing.
Toss the onion and pierogies with the remaining 2 tablespoons of olive oil and season them with salt and pepper. Cook them in the same skillet as the kielbasa was cooked in until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to cook, covered, until the pierogies are cooked through and the onion is tender, about 4 to 6 more minutes. (Alternately, grill the onion and pierogies, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, about 4 to 6 more minutes.)
Cook the onion and pierogies.
Transfer the pierogies to the bowl with the dressing and kielbasa. Roughly chop the onion and add it to the bowl along with the parsley.
Add the pierogies and onion to the bowl.
Season the mixture with salt and pepper, toss, then serve.
Inspired!
Eric & Andrew nailed it on this one! ~Linda
Kielbasa & Pierogi Dinner (adapted from foodnetwork.com) Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes, Yield: 4 servings
Ingredients:
- 1 pound kielbasa, cut into 3 or 4 pieces, and halved lengthwise
- 2 tablespoons stone ground or whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra-virgin olive oil, divided
- 1 large onion, cut into 6 wedges
- 1 pound frozen potato-and-cheddar pierogies
- kosher salt and freshly ground pepper
- 1/4 cup roughly chopped fresh parsley
Directions:
Whisk together the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons of the olive oil until the mixture is smooth. Set the mixture aside.
In a large skillet, cook the kielbasa until it is heated through, browned, and reaches an internal temperature of 140ºF. (Alternately, grill the kielbasa, turning it, until it is marked, about 8 to 10 minutes.) Transfer the meat to a cutting board, slice it into pieces and add it to the bowl with the mustard dressing.
Toss the onion and pierogies with the remaining 2 tablespoons of olive oil and season them with salt and pepper. Cook them in the same skillet as the kielbasa was cooked in until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to cook, covered, until the pierogies are cooked through and the onion is tender, about 4 to 6 more minutes. (Alternately, grill the onion and pierogies, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, about 4 to 6 more minutes.)
Transfer the pierogies to the bowl with the dressing and kielbasa. Roughly chop the onion and add it to the bowl along with the parsley. Season the mixture with salt and pepper, toss, then serve.