Polish Kielbasa And Pierogies Recipes

CABBAGE, KIELBASA AND PIEROGIES

Steps:

• Bring a large pot of water to a boil. Add pierogies and boil for 5-7 minutes. Pierogies should float to the surface when they are done, but that's not always true with today's frozen products - some float right away or within a minute or two. Ignore that event and boil for at least 4-5 minutes to fully cook the filling.
• Remove pierogies with a slotted spoon and drain well.
• While the water is heating for the pierogies, melt butter in a large skillet over medium high heat. Add onion and saute until it softens, 3 - 5 minutes.
• Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper.
• Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture.
• Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper.
• Spoon some of the cabbage mixture over the pierogies to help them reheat. The dish is ready when the pierogies are heated through. Serve warm.

KIELBASA LAZY PIEROGI

Steps:

• 1. Place sauerkraut in a colander. rinse sauerkraut well to get rid of some of the bitterness. Press on sauerkraut to remove some of the water.
• 2. Cook chopped onion with a little bit of the butter until golden in color. Set aside.
• 3. Place kielbasa in a Dutch oven.
• 4. Fill with water until kielbasa is covered. Boil kielbasa until heated through. About 5-10 minutes after the water starts to boil.
• 5. Remove kielbasa to a platter. Slice kielbasa. Cut each slice in half. You can cut them into quarters if you wish. I usually cut each slice in half.
• 6. Bring water to a boil for egg noodles. Cook per directions on the bag. Drain noodles. Place noodles back into the large pot.
• 7. Place burner on low heat. Fold remaining butter into noodles until melted. Add cooked onions, Parmesan cheese, salt, and pepper, Mix well and set aside.
• 8. Add sauerkraut and kielbasa to noodles. Stir well over medium heat until hot. Sprinkle with poppy seeds if desired. Salt and pepper to taste. Serve as a main dish or side dish.

CROCKPOT PIEROGI CASSEROLE WITH KIELBASA - AN EASY MEALS RECIPE

Steps:

• Combine all ingredients in your crockpot. Cook on high 2 to 3 hours, or on low 4 to 6 hours.
• Serve with a fresh green salad and crusty bread.

PIEROGI AND KIELBASA CASSEROLE

Steps:

• Add butter into a pan on medium heat, and cook pierogies for 3 minutes on each side.
• While they are cooking mix your sour cream, 1 chopped green onion, kielbasa, and 1/2 cup of cheese together.
• Mix in pierogies and then pour into a greased 9x9 pan. Top with remaining cheese.
• Bake for 20-22 minutes or until cheese is melted.
• Top with green onions.

AMAZING POLISH PIEROGI TACOS

Steps:

• Place the flour in the medium bowl. Add the pinch of salt. Mix with the spoon.
• Place the butter in the dish with boiling water. When the butter is melted, slowly pour the mixture into the bowl with flour. Mix everything with the spoon.
• Add a whisked egg.
• Knead the dough for about 7 minutes with your hands.
• Cover the bowl with the clean cloth or plastic foil and put aside for 30 minutes.
• Prepare your countertop. Wash it with water and soap, dry and sprinkle flour on it.
• Divide the dough ball into 3 pieces. Roll each of them ( the dough pancake should be around 5 mm/0.2 inch thick). If the flour sticks to the rolling pin or the countertop, then sprinkle more flour.
• Cut out the circle/oval shape for your pierogi dough shells. Approximately size of a coffee saucer or 5-6" diameter.
• Boil the water in a big pot. Add a pinch of salt. Put the pierogi dough circles into the boiling water. Do not put too many at the same time because they may stick to each other. After the dough starts floating, boil it for 2 more minutes and take it out with a skimmer.
• Heat the vegetable oil in the frying pan. Fry the dough circles (one side is enough) until it gets golden.
• Set the pierogi dough taco shells aside and pat them with paper towels to absorb some oil.
• While you are waiting for the dough, fry the bacon in a big frying pan until crispy. Set aside on a plate.
• Chop onion into small pieces. Slice kielbasa.
• Scoop out some bacon grease and leave only a little bit for frying onion and kielbasa. Fry on small/medium fire until onion is translucent.
• Fill the pierogi dough taco shells with fried onion and kielbasa, top with crispy bacon, sauerkraut, and sour cream.

POLISH KIELBASA AND PIEROGIES

Steps:

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

SHEET PAN KIELBASA AND PIEROGIES WITH CABBAGE

Steps:

• Preheat the oven to 400 degrees Grease a cookie sheet with baking spray.
• Into a bowl, add the cabbage, 3 Tbsp of the olive oil, ¾ tsp salt, the black pepper and granulated garlic. Toss to coat.
• Lay out pierogies in two short rows on the cookie sheet and drizzle with the remaining 1 Tbsp of olive oil and season with ½ tsp of salt. It is okay if they overlap slightly.
• Add the sliced polska kielbasa to the cookie sheet and pile the cabbage into the remaining space.
• Bake for 15 minutes. Stir the cabbage and flip the pierogies. Bake for an additional 15 minutes.

KIELBASA, PIEROGIES & SAUERKRAUT BAKE - STOVETOP AND OVEN METHOD

Steps:

• Pre-heat the oven to 350°F.
• Drain the sauerkraut, reserving the liquid.
• Pre-heat a large 12-inch oven-proof skillet over medium-high heat. Add the oil and brown the Kielbasa sausage slices on both sides. Remove the browned sausage from the pan and set aside.
• Add the onion to the skillet and season with salt and freshly ground black pepper. Sauté until they start to brown - about 5 minutes. Add the drained sauerkraut and caraway seeds and continue to sauté for a few more minutes. Add the stock or beer, reserved sauerkraut liquid and stone-ground mustard. Bring the mixture to a boil and return the browned Kielbasa to the skillet.
• Add the pierogies, nestling them into the sauerkraut and onions. Lower the heat under the pan and simmer for 5 minutes. Sprinkle the Cheddar and Swiss cheeses on top and transfer the pan to the oven.
• Bake at 350°F for 10 to 12 minutes, until the pierogies are cooked through and the cheese has melted. Top with chopped scallions and enjoy!

KIELBASA AND PIEROGIES SHEET PAN MEAL

Steps:

• Preheat oven to 400°F.
• Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, 1/2 teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa.
• In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren't touching the pan do so now. If you forget, it's not a disaster, but they'll be better if you remember.
• Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.

POLISH SAUSAGE AND PIEROGY HALUSKI

Steps:

• Bring a large shallow pot of water to a boil and drop in frozen pierogies. Boil over medium heat until pierogies float to the top, about 5 minutes; drain and set aside.
• Melt butter in a large skillet over medium-high heat; cook and stir cabbage and onion until cabbage is wilted, 8 to 10 minutes. Sprinkle with salt and black pepper and stir in kielbasa pieces; cook until sausage is heated through, another 5 minutes.
• Gently lay pierogies into the skillet and move sausage mixture aside to allow pierogies to cook on the surface of the hot skillet until they puff up and brown slightly on the bottom, about 20 minutes. Pour in broth and reduce heat to medium-low; cover and simmer until cabbage is tender, 10 to 15 minutes.

POLISH KIELBASA AND PIEROGIES

Steps:

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