Description
A comforting and flavorful dish combining crispy, buttery mini pierogies with browned kielbasa and tender sautéed onions, perfect for a quick and satisfying meal.
Ingredients
Scale
Main Ingredients
- 5 tablespoons butter
- 1 pound kielbasa, thinly sliced
- 25 mini pierogies
- 1 medium onion, coarsely chopped
Instructions
- Boil Pierogies: Cook the mini pierogies according to the package instructions by adding them to boiling water and returning the water to a boil for 3 minutes. Drain them and set aside.
- Brown Kielbasa: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced kielbasa and cook, turning often, until well browned. Remove from skillet and set aside.
- Sauté Onions: In an empty skillet, melt the remaining 3 tablespoons of butter and sauté the coarsely chopped onion until tender and translucent.
- Combine and Heat Through: Return the pierogies and browned kielbasa to the skillet with the sautéed onions, stirring gently to coat everything evenly with butter. Heat until warmed through.
- Serve: Serve the pierogies, kielbasa, and onions warm. Enjoy your hearty and delicious meal!
Notes
- Use mini pierogies for quicker cooking and a bite-sized treat.
- Adjust the browning time of kielbasa to your preferred level of crispiness.
- For a richer flavor, consider adding a pinch of paprika or garlic powder when sautéing the onions.
- This dish pairs well with a fresh green salad or steamed vegetables for a balanced meal.
- Leftovers can be refrigerated and reheated in a skillet for best texture retention.
Nutrition
- Serving Size: 1 serving (approximately 1/5 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
