2, 16 ounce boxes pierogi – or 24 pierogi
2 tablespoons extra virgin olive oil
1 large Vidalia onion, sliced thin
12 ounces of smoked sausage of choice (beef, chicken, turkey), sliced into thin coins
1 cup refrigerated sauerkraut (this is the one I use)
Garnish: fresh cilantro (optional)
Boil the pierogi according to package directions.
In a large skillet over medium heat, add the olive oil and the sliced onions. Saute the onions for 10 minutes, stirring occasionally. Add the sausage and saute for an additional 5 minutes.
Add the pierogi, and stir together.
Turn off the heat and spoon the sauerkraut on top. Garnish with fresh cilantro if you have it.
The sodium is high in this dish – so be aware. Pair with a fresh tomato salad and fresh fruit to keep the sodium on the side dishes low.
- Prep Time: 5 minutes
- Cook Time: 20