Kielbasa, Pierogies and Sauerkraut Bake

I’m a sucker for pierogies. I think it started when I was young, growing up in Alberta where I had a friend of Ukranian heritage. We used to go visit her grandmother in Red Water and she would make homemade pierogies, which we would eat with reckless abandon.

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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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Kielbasa, Pierogies & Sauerkraut Bake - Stovetop and Oven Method

  • Prep Time: 10 m
  • Cook Time: 35 m
  • Total Time: 45 m
  • Servings:
    4

Ingredients

  • 1 pound 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

Instructions

  1. Pre-heat the oven to 350°F.
  2. Drain the sauerkraut, reserving the liquid.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Kielbasa, Pierogies & Sauerkraut Bake - Pressure Cooker Method

  • Prep Time: 10 m
  • Cook Time: 4 m
  • Total Time: 14 m
  • Servings:
    4

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
  • cups 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

Instructions

  1. Pre-heat a 6-quart multi-function pressure cooker using the BROWN of SAUTE setting.
  2. Add the oil and brown the kielbasa sausage slices on both sides. Remove the browned sausage from the cooker and set aside.
  3. Add the onions to the cooker and season with salt and freshly ground black pepper. Sauté until they start to brown – about 5 minutes. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Add the sauerkraut, caraway seeds, chicken stock or beer, reserved sauerkraut liquid, stone-ground mustard and browned kielbasa to the cooker and stir well. Add the pierogies, nestling them into the sauerkraut and onions. Cover and lock the lid in place.
  4. Pressure-cook on HIGH for 4 minutes.
  5. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the mixture to a large serving dish and sprinkle the Cheddar and Swiss cheeses over the top. Cover with aluminum foil for a few minutes to melt the cheese. Top with the chopped scallions and enjoy!
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Comments (26)Post a Reply

  1. 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.

  2. 5 stars
    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.

  3. 5 stars
    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.

  4. Morning Meredith!!
    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

  5. 5 stars
    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!

  6. 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?

    1. 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.

  7. 2 stars
    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.

    1. Sorry you didn’t like the recipe, Michelle. Some people love the cheesy goodness, but I get you’re not one of them. 😊

    1. 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.

  8. 5 stars
    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!

  9. Couple questions, are you using fresh kielbasa or cooked and smoked like hilshire?
    Frozen Pierogi, are you cooking before adding or putting in frozen?

    1. 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.
      ML

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