Polish Kielbasa and Pierogies

minutes

15 minutes

5 of 5 Average (2 reviews)

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.

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Ingredients Directions Reviews Print Recipe

1 package
(14 ounces) Johnsonville Polish Kielbasa
2 packages
(16 ounces, each) frozen potato pierogies
1 large
onion, thinly sliced
2 tablespoons
butter
Chopped fresh parsley

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.