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    You are in: Home / Recipes / Kielbasa With Pierogies & Caramelized Onions Recipe
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    Kielbasa With Pierogies & Caramelized Onions

    Kielbasa With Pierogies & Caramelized Onions. Photo by Chef Petunia

    1/1 Photo of Kielbasa With Pierogies & Caramelized Onions

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Chef Petunia's Note:

    A friend posted this recipe on Pinterest and being both a kielbasa and pierogies lover, I just had to try it. I find the mustard and vinegar sauce really makes this dish stand out from all the other similar ones I have tried. I also added a small head of raw broccoli, cut into small pieces. A very simple and inexpensive family meal. We served ours with a small side salad.

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    Units: US | Metric


    1. 1
      In a large saucepan, heat 2 T olive oil over medium heat. Add onions, stirring occasionally, until they turn a golden color, about 15-20 minutes. Spread pierogies on top of onions in a single layer. Lower heat to medium, cover pan and let cook another 5 minutes, stirring every other minute. Add sausage slices and continue to cook, stirring occasionally, until pierogies and sausage are cooked through and starting to turn golden brown.
    2. 2
      Meanwhile, in a small bowl, stir together vinegar, mustard and remaining 1 T olive oil.
    3. 3
      Add dressing to pan with the sausages, pierogies and onions and toss to combine. Season with salt and pepper, if needed. Place on a serving platter and garnish with parsley.

    Ratings & Reviews:


    Nutritional Facts for Kielbasa With Pierogies & Caramelized Onions

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 461.0
    Calories from Fat 372
    Total Fat 41.3 g
    Saturated Fat 11.8 g
    Cholesterol 74.7 mg
    Sodium 1110.9 mg
    Total Carbohydrate 7.1 g
    Dietary Fiber 0.8 g
    Sugars 3.5 g
    Protein 14.5 g

    The following items or measurements are not included:

    potato and cheddar pierogies

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