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Kielbasa with Pierogies
Created by: Howcan Team
Ingredients
- 1 package of kielbasa (14 oz)
- 1 package of frozen pierogies (16 oz)
- 1 onion, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced onion and minced garlic to the skillet and sauté until the onion is soft and translucent, about 5 minutes.
- Push the onion and garlic to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty side.
- Add the kielbasa to the skillet and cook until browned on all sides, about 5-7 minutes.
- Meanwhile, in a separate pot, bring a large pot of salted water to a boil.
- Add the frozen pierogies to the boiling water and cook according to the package instructions, usually about 5-7 minutes.
- Once the pierogies are cooked, drain them and add them to the skillet with the kielbasa and onions.
- Sprinkle the paprika over the kielbasa and pierogies, and season with salt and pepper to taste.
- Stir everything together and let it cook for an additional 2-3 minutes to allow the flavors to meld.
- Garnish with chopped fresh parsley before serving.
- Serve hot and enjoy!
Kielbasa with pierogies is a beloved Polish dish that has a rich history dating back to the 17th century. Kielbasa, a type of Polish sausage, is traditionally made with pork and seasoned with garlic, marjoram, and other spices, giving it a robust and savory flavor. Pierogies, on the other hand, are filled dumplings made with unleavened dough and can be filled with a variety of ingredients such as potatoes, cheese, sauerkraut, or meat. This hearty and comforting dish has been a staple in Polish cuisine for centuries, with each region putting its own unique spin on the recipe. In Poland, skilled chefs and home cooks take pride in crafting their own kielbasa and pierogies, using time-honored techniques and family recipes passed down through generations. In the United States, particularly in areas with a strong Polish heritage such as Chicago, Cleveland, and Pittsburgh, kielbasa with pierogies has become a popular comfort food dish. Many Polish restaurants and delis in these regions serve up authentic versions of the dish, often using locally sourced ingredients and traditional preparation methods. When it comes to making the best kielbasa with pierogies, the quality of the ingredients is paramount. The kielbasa should be well-seasoned and have a satisfying snap when bitten into, while the pierogies should be tender with flavorful fillings. Achieving the perfect balance of flavors and textures is essential to creating a memorable dining experience. While the traditional method of making kielbasa with pierogies involves boiling or pan-frying the pierogies and grilling or sautéing the kielbasa, some chefs have put their own creative twists on the dish. For example, some may smoke the kielbasa for added depth of flavor, or bake the pierogies for a crispy finish. Ultimately, whether enjoyed in a cozy Polish eatery or homemade in a bustling kitchen, kielbasa with pierogies is a dish that celebrates the rich culinary heritage of Poland and continues to bring comfort and satisfaction to diners around the world.
40 min
4
550 calories
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