Kielbasa & Pierogies

2.40 from 5 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 724kcal

Ingredients

  • 10 oz Kielbasa
  • 8 to 10 Pierogies 4 to 5 per portion depending on size
  • 1 cup Sauerkraut
  • 2 TBSP Butter
  • 4 TBSP Sour cream

Beverage

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (205°C).
  • Set a pot of water over high heat until boiling.
  • Place the kielbasa on a foil-lined baking sheet. Transfer to the oven and bake for about 7 to 8 minutes per side until nicely browned, to an internal temperature of 155°F (68°C) using a thermometer. While baking, cook the pierogies.
  • Add the pierogies to the boiling water and cook according to the directions on the package. Drain and set aside.
  • Heat a non-stick pan over medium heat.
  • Add the sauerkraut to the non-stick pan until warm. Drain the liquid and transfer it to a plate. Wipe out the pan and return to the burner.
  • Melt the butter in the pan. Once the butter starts to sizzle, brown the pierogies on both sides until they are golden brown.
  • Serve: place the kielbasa on a plate with the sauerkraut, pierogies, and sour cream. Enjoy with sparkling water.

Nutrition

Calories: 724kcal | Carbohydrates: 38g | Protein: 22g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 127mg | Sodium: 1979mg | Potassium: 427mg | Fiber: 4g | Sugar: 6g | Vitamin A: 512IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 4mg

Kielbasa & Pierogies

2.40 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 724 kcal

Ingredients
 
 

  • 10 oz Kielbasa
  • 8 to 10 Pierogies 4 to 5 per portion depending on size
  • 1 cup Sauerkraut
  • 2 TBSP Butter
  • 4 TBSP Sour cream

Beverage

  • 24 oz Sparkling water cold

Instructions
 

  • Preheat the oven to 400°F (205°C).
  • Set a pot of water over high heat until boiling.
  • Place the kielbasa on a foil-lined baking sheet. Transfer to the oven and bake for about 7 to 8 minutes per side until nicely browned, to an internal temperature of 155°F (68°C) using a thermometer. While baking, cook the pierogies.
  • Add the pierogies to the boiling water and cook according to the directions on the package. Drain and set aside.
  • Heat a non-stick pan over medium heat.
  • Add the sauerkraut to the non-stick pan until warm. Drain the liquid and transfer it to a plate. Wipe out the pan and return to the burner.
  • Melt the butter in the pan. Once the butter starts to sizzle, brown the pierogies on both sides until they are golden brown.
  • Serve: place the kielbasa on a plate with the sauerkraut, pierogies, and sour cream. Enjoy with sparkling water.

Nutrition

Calories: 724kcalCarbohydrates: 38gProtein: 22gFat: 54gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 127mgSodium: 1979mgPotassium: 427mgFiber: 4gSugar: 6gVitamin A: 512IUVitamin C: 20mgCalcium: 102mgIron: 4mg
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