I am a quick weeknight cook. Remember the show 30-minute meals? Yeah, that’s my life, and it always has been. Every once in a while I’ll cook a low and slow dinner (like on a weekend), but during the week, it’s quick and massive. Let’s just say we’re in the teenager stage of life and I need to make a lot of food ALL the time. Pierogi and sausage with sauerkraut is one of our favorites and I can guarantee no whining.
This is a bit of a semi-homemade meal, but for the most part, if you’re going to get a meal on the table in less than 30 minutes, you need some help from the store and I’m not about to judge anyone for it.
The Main Ingredients of Pierogi and Sausage with Sauerkraut
Pierogi
Making pierogi from scratch is intense and while I’ve done it, it takes some time and it’s not a weeknight job. The boxed pierogi work just fine.
We’ve tried all the box types and even the “fresher” pierogi you can get in the refrigerated section at Costco, all of them work great.
Sausage
The sausage can be any type that you like. If you like chicken sausage, get that. If turkey sausage is your jam, go for it. I tend to stay with a smoked sausage and I don’t worry about it, because it’s something we don’t eat very often, maybe twice a month.
Sauerkraut
Here’s the one ingredient I don’t want you to skimp on, the sauerkraut. I have been working on ways to get more probiotics into our diets. Sauerkraut is a hard one to get in the diet, but my family really loves it and we had some rocking sauerkraut in Germany.
Since I don’t trust myself to make it, I buy the refrigerated sauerkraut to ensure that the probiotics are still alive, and I add it to this dish at the very end after I turn the heat off.
Refrigerated sauerkraut is stupid expensive, but we don’t splurge on much, but I do with food that’s good for the gut.
Pierogi and sausage with sauerkraut is also great for leftovers, which I always make sure we have just a little leftover for a meal the next day!
Here’s how you make it.
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Pierogi and Sausage with Sauerkraut
- Total Time: 25 minutes
- Yield: 6–7 servings 1x
Ingredients
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)
Instructions
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.
Notes
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