Pierogies with Polish Kielbasa

Pirogues and sausageIn my neighborhood, every church and corner store sells handmade pierogies, so I often serve them as a side dish instead of roasted potatoes or a nice basket of rolls.

Serves 8


3 shallots, thinly sliced
3 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 dozen pierogies
1 1-pound ring polish kielbasa
sour cream, for serving


Preheat oven to 350 degrees.

In a cast iron skillet, melt butter. Add shallots, salt and pepper and cook over low heat until shallots are caramelized.

Add pierogies to the pan. They won’t fit flat; try to arrange them so they all have some contact with the bottom of the pan. Arrange the shallots on top of the pierogies. Cut the sausage into 8 equal pieces and arrange around the top of the pan.

Cook pierogies and sausage on the stove over low heat for 5 minutes, then move to the oven for another 15-20 minutes. Pierogies and sausage should be just warmed through, with a few crispy spots on them.

Serve with sour cream.