Kielbasa, Pirogies &  Sauerkraut

I was working on our weekly dinner menu and this one just popped into my head.









1 16oz bag of frozen pirogies (potato & cheese filled)

1 13 oz kielbasa sausage (andouille is good too). sliced thin

1 16oz jar of naturally fermented sauerkraut, drained and rinsed

1/2 onion sliced thin

1 Tbs stone ground mustard

1/2 tsp celery seed

1/2 tso Tajin spices

8 oz beer

8 oz each sharp cheddar and  Swiss  or Monterey Jack cheeses

2 scallions sliced thin


  1. Preheat the oven to 350°F.
  2. Preheat a large 12-inch oven-proof skillet over medium-high heat. Spray with oil and brown the Kielbasa sausage slices on both sides and set aside.
  3. Add the onion to the skillet and season with salt substitute and freshly ground black pepper. Sauté until the onions start to brown – about 5 minutes. Add the sauerkraut and caraway seeds and continue to sauté for a few more minutes. Add the beer and stone-ground mustard. Bring the mixture to a boil and return the browned Kielbasa to the skillet.
  4. Add the pierogis, 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.
  5. Bake at 350°F for 10 to 12 minutes, until the pierogis are cooked through and the cheese has melted.
  6. Top with sprinkled Tajin and chopped scallions and enjoy!