Pierogies with Kielbasa Peppers and Onions
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!
Servings: 4 servings
Ingredients
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.
Notes
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 servings so it's not too thick.