These Pierogies with Kielbasa Peppers and Onions are a dish that takes no time to prepare and always satisfies. It’s comfort food made easy on your countertop griddle!
This is a sponsored post on behalf of Lotus. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Chilly winter days call for cozy comfort food and these Pierogies with Kielbasa Peppers and Onions totally fit the bill.
I created this recipe with the help of my friends at Lotus. This super simple family dinner cooked up beautifully on my Lotus Short Order Precision Sear Griddle.
Some Special Features of the Lotus Short Order Precision Sear Griddle
This gorgeous griddle has a 12″x17″ extra-thick cast aluminum surface with a PFAS-free, nonstick coating.
There is a heating element embedded into the cooking surface for even temperatures and heat retention.
Precise temperature control adjusts from 150 degrees to 450 degrees at the quick turn of a knob.
Why You’ll Love this Recipe
This meal couldn’t get any easier. You only need a few ingredients and you’ve got a hearty family meal that’s got over-the-top flavor.
The horseradish-honey mustard sauce is sooo good and it’s a simple combination of honey, horseradish and coarse-grain mustard.
You can make the sauce ahead of time and just reheat when you’re ready to use it and if you’ve got any leftovers it does double-duty as a condiment for sandwiches.
Ingredients You’ll Need
- olive oil
- yellow onion
- red, yellow and orange bell peppers
- pierogies (I used classic potato/cheddar)
- smoked kielbasa sausage
- honey
- prepared horseradish
- coarse-grain mustard
Step-By-Step Instructions
The first step is to bring a pot of salted water to a boil, and then add your frozen pierogies. You’ll cook until they begin to float, about 6-7 minutes, then drain and set aside.
The second step is to make your sauce by whisking together your honey, horseradish and coarse-grain mustard in a small saucepan. You’ll heat over medium-low heat for 5-6 minutes and then remove from heat and keep covered to keep warm.
The third step will be to preheat your griddle to 375 degrees. Once it’s heated, you’ll add your olive oil followed by your onions and peppers. You’ll cook the onions and peppers for 5-7 minutes until slightly softened and lightly browned and then remove them to a serving dish and cover with foil to keep warm.
The fourth step is to add your partially cooked pierogies and your sliced sausage to your griddle. You’ll cook the sausage pieces for about 5-7 minutes, flipping halfway though and then remove from the griddle. You’ll cook the pierogies for about 7-8 minutes per side until lightly browned and heated through.
You will add the cooked pierogies and sausage pieces to your serving patter with your peppers and onions and toss well with as much of the warm sauce as you’d like. You can also just serve the sauce alongside.
I hope you add this easy and delicious comfort food family dinner to your menu this winter season because I know you’ll just love it.
Hope you have a chance to check out this awesome griddle from Lotus. It’s a beautiful addition to my kitchen and the perfect countertop appliance for breakfasts, lunches and dinners!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Pierogies with Kielbasa Peppers and Onions
Any color peppers will work for this recipe. Whatver color you use, you’ll need three small bell peppers.
You can make the sauce ahead of time. You’ll just need to warm it up before serving so it’s not too thick.
More Delicious Comfort Food Recipes to Enjoy
Pierogies with Kielbasa Peppers and Onions
Print Recipe Pin RecipeIngredients
Horseradish Honey Mustard Sauce
- 2/3 cup honey
- 3 Tbsp. prepared horseradish
- 2 Tbsp. coarse-grain mustard
Pierogies Kielbasa Peppers and Onions
- 1 16.5-oz. box frozen classic potato and cheddar pierogies
- 2 Tbsp. oilive oil
- 1 small red, orange and yellow bell pepper, thinly sliced
- 2 12-oz. packages smoked kielbasa sausage
- 1 medium yellow onion, thinly sliced and halved
Instructions
Horseradish Honey Mustard Sauce
- Whisk together honey horseradish andmustard in small saucepan. Cook over medium-low heat for 5-6 minutes, then remove from the heat and cover to keep warm.
Pierogies Kielbasa Peppers and Onions
- Bring a pot of salted water to a boil, and then add your frozen pierogies. You'll cook until they begin to float, about 6-7 minutes, then drain and set aside.
- Make your sauce by whisking together your honey, horseradish and whole-grain mustard in a small saucepan. You'll cook over medium-low heat for 5-6 minutes until thoroughly heated and then remove from heat and keep covered to keep warm.
- Preheat your griddle to 375 degrees. Once it's heated, you'll add your olive oil followed by your onions and peppers. You'll cook the onions and peppers for 5-7 minutes until slightly softened and lightly browned and then remove them to a serving dish and cover with foil to keep warm.
- Add your partially cooked pierogies and sliced sausage to your griddle. Cook the sausage pieces for about 5-7 minutes, flipping halfway though and then remove from the griddle. You'll cook the pierogies for about 7-8 minutes per side until lightly browned and heated through.Add the cooked pierogies and sausage pieces to your serving platter with your peppers and onions and toss well with as much of the warm sauce as you'd like. You can also just serve the sauce alongside.
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