Friday, February 7, 2014

Pierogies with Kielbasa and Caramelized Onions

Some people would say that there are two primary food groups in Pittsburgh: meat and potatoes. There's a certain comfort to eating these types of meals, and it makes me feel at home. But there's just something about starch wrapped in starch with tube meat that gets me infinitely more excited than your standard comfort food fare. So last week, I finally cooked the frozen pierogies that I picked up while home in Pittsburgh over the holidays. And these ain't no Mrs. T's. These were large and in charge and made by the Polish ladies of Pierogies Plus in Pittsburgh. Seriously, they are the best. You should order some of these.

Pierogies with Kielbasa and Caramelized Onions (serves 4...but let's be real...more like two hungry people)

  • 3 TB olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 1 lb frozen potato and cheddar pierogies, do not thaw
  • 1 lb kielbasa, sliced, any variety will work
  • 2 TB apple cider vinegar
  • 2 TB whole grain mustard
  • fresh parsley, chopped for garnish (optional)

In a large saucepan, heat 2 T olive oil over medium heat. Add onions, stirring occasionally, until they turn a golden color, about 15-20 minutes. Spread pierogies on top of onions in a single layer. Lower heat to medium, cover pan and let cook another 5 minutes, stirring every other minute. Add sausage slices and continue to cook, stirring occasionally, until pierogies and sausage are cooked through and starting to turn golden brown.
Meanwhile, in a small bowl, stir together vinegar, mustard and remaining 1 TB olive oil.
Add dressing to pan with the sausages, pierogies and onions and toss to combine. Season with salt and pepper, if needed. I did not add salt because this was plenty salty enough. And I LOVE salt!
Garnish with parsley, if you want.

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