Level: | Easy |
Total: | 30 min |
Prep: | 10 min |
Cook: | 20 min |
Yield: | Serves 4 |
Ingredients
- 1 pound kielbasa (pork or turkey), cut into 4 pieces
- 2 tablespoons whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 large white onion, cut into 6 wedges
- 1 pound frozen potato-and-cheddar pierogies (do not thaw)
- Kosher salt and freshly ground pepper
- 1/4 cup roughly chopped fresh parsley
Instructions
- Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
- Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
- Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
- Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.
Nutrition Facts
Calories | 580 |
Total Fat | 36 grams |
Saturated Fat | 10 grams |
Cholesterol | 89 milligrams |
Sodium | 1950 milligrams |
Carbohydrates | 43 grams |
Dietary Fiber | 3 grams |
Protein | 23 grams |
Reviews
Light flavorful
Didn’t feel like grilling, so did it on the stovetop. Came out awesome!
This was really good, and my husband asked me to add it to the rotation of recipes we use. Making it again tonight.
This was delicious! I don’t want to fire up the grill so I cooked in on the stovetop. I wanted a bit more tang do I added a tablespoon of prepared mustard as well as the coarse mustard. My husband is very picky and he also loved it.
Be sure to use *smoked* kielbasa. “Fresh* kielbasa takes somewhat longer to cook through. In fact, I think you should boil the fresh before you grill it.
A side of sauer kraut would be nice.
A side of sauer kraut would be nice.
Very good! This is a keeper. Quick and tasty. I didn’t think I would like it because of the Apple Cider vinegar but it was very good. Absolutely no issues with frozen perogies. At the end of the day this is a quick week day meal and I don’t believe it was ever represented as an authentic polish dish.
I’m looking for real potato and farmers cheese pierogi like my polish grandma made and I helped her as a child! Anyone have one?
Trish
Trish
I think this might be my husbands favorite. Perfectly seasoned. May try with sausage next time.
Made this tonight as directed. The mustard sauce was tasty (although I did add more mustard after mixing it as directed) and we really liked the grilled kielbasa. I slice the kielbasa before grilling and put pieces in grill basket on a hot grill to get more flavor over the individual slices of kielbasa. After grilling the kielbasa, I added the coated and seasoned pirogies and onions to the same basket. Grilled for approximately 10-12 minutes while turning the onions and pirogies often while grilling. Mixed everything together at the end and served with red cabbage on the side. We enjoyed the grilled kielbasa and onions but decided that next time we will cook the pirogies separately in a skillet, then add to dish. We just didn’t enjoy the mixed textures of the grilled pirogies.
This is a great dish. I did not use a grill. I sliced and cooked the kielbasa in a pan and got them nice and crispy. Removed from pan and cooked the pierogi and onions. Added back the kielbasa and mustard sauce. Amazing!!