Kielbasa and Pierogies - One pan plan
I grew up eating homemade pierogies and polish sausage. As a kid it was fine. But as my palate evolved I started to notice that the food was really bland and I didn't crave it anymore. I saw this Pinterest post from "Foodiewithfamily.com" where she makes pierogies and kielbasa on a sheet pan. So easy and looked flavorful. So I went to this authentic polish deli near my house and purchased frozen potato, potato and cheese, and cheese pierogies. Then I ordered 2 different kinds of smoked kielbasa. I was hesitant at first, but the additional flavor that is added to this dish really made a difference. Here is how it turned out. It is a make again for sure.
Ingredients:
24 frozen pierogies (whichever filling you like)
3 links of kielbasa, cut into 4 inch pieces
2 onions, sliced
2 green peppers, sliced
1 stick of butter
1 TBSP olive oil
2 TBSP canola oil
1 TBSP chili powder
2 tsp Tabasco or other hot sauce
1 tsp garlic powder
1 tsp onion powder
salt and pepper
Any spicy mustard or grainy mustard to serve with it. It is a game changer, just try it. I used grey poupon grainy mustard and Sabrett Spicy mustard.
Directions:
1. Line 2 sheet pans with foil and spray with cooking spray (easy clean up). Preheat oven to 350 degrees.
2. In a bowl, toss your onions and peppers with the olive oil, salt and pepper.
3. In another bowl, gently toss your pierogies with the canola oil, garlic powder, onion powder, chili powder, tabasco and salt and pepper. Use a big bowl so you can gently just toss them up by moving the bowl to coat.
4. Lay the 12 pierogies on each sheet tray, leaving space in between to place the other ingredients.
5. Place your sausage on the trays to the outide
6. Scoop your onion and pepper mixture on the trays and evenly spread out in between the pierogies and the sausage.
7. Cut thin pads of butter and place them around the sheet tray. Start out by using half the stick of butter.
8. Put both trays in the oven for 15 minutes.
9. Carefully flip the pierogies, turn over the sausage and move around the peppers and onions. Add the rest of the butter in small, thin pads.
10. Cook for an additional 15-20 minutes or until pierogies have a nice color to them and the peppers and onions have cooked down.
11. Serve with spicy mustard on the side.
Enjoy! This is a great meal with a Zywiec beer or a hard cider. My Dad loved Zywiec!
Ingredients:
24 frozen pierogies (whichever filling you like)
3 links of kielbasa, cut into 4 inch pieces
2 onions, sliced
2 green peppers, sliced
1 stick of butter
1 TBSP olive oil
2 TBSP canola oil
1 TBSP chili powder
2 tsp Tabasco or other hot sauce
1 tsp garlic powder
1 tsp onion powder
salt and pepper
Any spicy mustard or grainy mustard to serve with it. It is a game changer, just try it. I used grey poupon grainy mustard and Sabrett Spicy mustard.
Directions:
1. Line 2 sheet pans with foil and spray with cooking spray (easy clean up). Preheat oven to 350 degrees.
2. In a bowl, toss your onions and peppers with the olive oil, salt and pepper.
3. In another bowl, gently toss your pierogies with the canola oil, garlic powder, onion powder, chili powder, tabasco and salt and pepper. Use a big bowl so you can gently just toss them up by moving the bowl to coat.
4. Lay the 12 pierogies on each sheet tray, leaving space in between to place the other ingredients.
5. Place your sausage on the trays to the outide
6. Scoop your onion and pepper mixture on the trays and evenly spread out in between the pierogies and the sausage.
7. Cut thin pads of butter and place them around the sheet tray. Start out by using half the stick of butter.
8. Put both trays in the oven for 15 minutes.
9. Carefully flip the pierogies, turn over the sausage and move around the peppers and onions. Add the rest of the butter in small, thin pads.
10. Cook for an additional 15-20 minutes or until pierogies have a nice color to them and the peppers and onions have cooked down.
11. Serve with spicy mustard on the side.
Enjoy! This is a great meal with a Zywiec beer or a hard cider. My Dad loved Zywiec!
Comments
Post a Comment