Mom’s Pierogies + Kielbasa, Onions
I’m that weirdo who wishes it were colder than it actually is, so I’m going to make comfort food even if it’s premature. In this case, it’s a really simple weeknight dinner that I’m fairly confident my Mom made up — it’s one of those flash-point food memories I have from childhood.
Anyway, this is a great meal and comes together pretty fast, of course. Definitely season, and honestly, cook to taste. This is not a fussy dish and can be executed accordingly.
Mom’s Pierogies with Kielbasa + Caramelized Onions
Serves 2ish
Pierogies (I used a box of Mrs. T’s mini classic cheddar)
Kielbasa, 13 oz. precooked, whatever brand and type you like
1-2 white onions, sliced
Olive oil or butter
Kosher salt and black pepper
Plain Greek yogurt or sour cream
How to make it
Brown the sausage: Slice the kielbasa at an angle, about 1-inch thick. Heat a cast iron skillet over medium heat and add 1 TBS olive oil. Add the sliced kielbasa and cook until browned on both sides. Remove from the pan and let these hang tight on a plate.
Caramelize the onions: In the same skillet, add 1-2 TBS olive oil and caramelize the sliced onions until deeply golden, seasoning with salt and pepper along the way. When they are cooked to your liking, remove them from the pan and add them to the plate with the sausage.
Cook the pierogies: Add a bit more oil or butter if the pan is dry, then place the frozen pierogies in the same skillet. Season with pepper, then cook about 8 minutes on each side until soft and browned with crispy edges.
Serve with the browned sausage and onions, and some plain Greek yogurt on the side!
