I think of my friend, Carolyn every time I eat pierogies to this day. This recipe combines pierogies with crispy fried Polish Kielbasa sausage, sautéed onions and tangy sauerkraut, all baked with cheese. It’s over the top, but an indulgent treat for anyone who loves traditional eastern European foods.
If you’re a lover of sauerkraut, check out this air fryer recipe for a corned beef reuben casserole.
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Very easy and satisfying dish.
Easy, fast and flavorful. I added more mustard per family preference. Iwill make it again.
Delicious! I made it in the pressure cooker…very easy and so flavorful!
I am not a sauerkraut fan but I LOVED this dish! I am making it again for a pot luck this weekend, I can’t wait.
I live in California and I just visited Pensilvania Dutch country and had this dish for the first time and loved it. So I found this recipe online and just made it. If has much more flavor than what I had in PA. I modified the recipe to pan fry the pierogis because my wife didn’t like them mushy. Also I doubled the mustard because I like mustard with sausage. It came out amazing! Great recipe, also easy and fast! Served with a salad.
Did you use bagged, jarred or canned sauerkraut?
I like bagged sauerkraut.
This is so yummy! I did add some chopped garlic (family loves garlic) and because my hubby has repeat issues.. I added half sliced skinned apple. Takes the burps away. Hungarian Mom trick. Thank you.
I used Guinness instead of broth, and jarred sauerkraut and it was delicious.
Can’t wait to make this recipe!
Love Sausage Ropes & Sauerkraut!!
For St. Patrick’s Day, do you have your
Irish Stout Beer Beef Stew Recipe?
Thanks, Kathi, from Portland, Oregon
I DO have a Guinness stew recipe. You can check it out here: https://bluejeanchef.com/recipes/guinness-beef-stew/
I made your homemade pierogies this morning and this meal tonight. It was fabulous! Very easy and the blend of flavors fantastic. Beautiful meal, thank you!
Second time I’ve made it love it
I’m making this for the third time! We love it, and it’s so uncomplicated. One question: I assume it’s put in the oven without a cover?
Hi Carol, so glad you like this recipe and have made it multiple times. Yes, you are correct, it is finished in the oven uncovered.
I’ve made this several times and it is delicious. My 13 year old boy even liked it
So I love all these ingredients. I used fresh Kielbasa from the polish butcher here. I made per the instructions. Why my low rating? Mushy pierogies was hoping they would brown up in the oven they did not because of the cheese. The cheese addition was not necessary too much and I’m sorry it was awful. I removed the cheese after it cooled down and frozen the leftover for lunches.
Sorry you didn’t like the recipe, Michelle. Some people love the cheesy goodness, but I get you’re not one of them. 😊
Sounds wonderful! So how to cook it in the crockpot?
Hi Sharon, I haven’t tried to cook this in a slow cooker. If you wanted to try, follow the ingredient quantities for the pressure cooker, browning everything on the stovetop and then slow cook for 4 to 6 hours on HIGH. That might work, but I haven’t tested it.
I skip the cheese but still delicious EVERY time I make it! Thank you!
LOVE THIS! Made it a few times now. Tonight I happen to have some roasted garlic that I chopped up and I added a little bit of sour cream to make it creamy. So good! Thanks for the recipe!
Absolutely delish!! Added a little apple and garlic. Thanks for the recipe, it’s a keeper!
Couple questions, are you using fresh kielbasa or cooked and smoked like hilshire?
Frozen Pierogi, are you cooking before adding or putting in frozen?
Hi Lori Ann. The kielbasa is cooked and smoked (most kielbasa sold in the USA is fully cooked) and the pierogi are NOT cooked before adding to the pan. They will cook in the dish.
Made a couple of tweaks only due to what I had on hand, using 1/2 cup Founders Breakfast Stout and Gruyere mixed with Swiss and Colby Jack (bagged – sorry! Lol) but it showed how versatile the recipe is. We loved it- will definitely make it again!
Can the leftovers be frozen? /!
Sure. Package them up in as airtight a container as possible. They should keep in the freezer for several weeks or up to 2 months.
I am not sure if I am missing something but what do you do with the extra sauerkraut liquid? Did I miss something?
You add it to the skillet with the stock in Step 4.
Very easy and satisfying comfort food!! I used the mini pierogies and will definitely make this again!!