Ingredients
- 1 (1-pound) bag of sauerkraut
- 1 teaspoon canola oil
- 1 pound Polish Kielbasa sausage, cut into 1-inch slices
- ½ onion, sliced
- salt and freshly ground black pepper
- ½ teaspoon caraway seeds
- 1 tablespoon stone-ground mustard
- 1 cup chicken stock or beer
- 1 (1-pound) bag frozen potato and cheese filled pierogies
- 1 cup grated white Cheddar cheese
- 1 cup grated Swiss cheese
- chopped scallions
Preparation
Step 1
Pre-heat the oven to 350°F.
Drain the sauerkraut, reserving the liquid.
Pre-heat a large 12-inch oven-proof skillet over medium-high heat. Add the oil and brown the Kielbasa sausage slices on both sides. Remove the browned sausage from the pan and set aside.
Add the onion to the skillet and season with salt and freshly ground black pepper. Sauté until they start to brown – about 5 minutes. Add the drained sauerkraut and caraway seeds and continue to sauté for a few more minutes. Add the stock or beer, reserved sauerkraut liquid and stone-ground mustard. Bring the mixture to a boil and return the browned Kielbasa to the skillet.
Add the pierogies, nestling them into the sauerkraut and onions. Lower the heat under the pan and simmer for 5 minutes. Sprinkle the Cheddar and Swiss cheeses on top and transfer the pan to the oven.
Bake at 350°F for 10 to 12 minutes, until the pierogies are cooked through and the cheese has melted. Top with chopped scallions and enjoy!