Polish Kielbasa and Pierogies

Enjoy a traditional Polish meal in no time. Johnsonville’s Polish Kielbasa is the perfect companion to your favorite potato pierogies. The sausage and pierogies are cooked in a delicious medley of butter and onions. This recipe is so quick and tasty that is always hits the spot when you’re craving a great Polish meal.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1 (14 ounce) package  Johnsonville Polish Kielbasa
• 2 (16 ounce) packages frozen potato pierogies
• 1  large onion, thinly sliced
• 2  tablespoons butter
•  chopped fresh parsley

Directions

1. On a cutting board, cut sausage links into 1-inch pieces; set aside.
2. In a Dutch oven, cook pierogies according to package directions.
3. Drain and keep warm.
4. In a large skillet, melt butter and sauté onion until tender, about 5 minutes.
5. Add sausage, continue to cook and stir until sausage is heated through and brown.
6. Stir in prepared pierogies.
7. Sprinkle with parsley, if desired.
8. Serve.