New Year Kielbasa, Sauerkraut, and Pierogies
Give yourself a little good luck in the new year! Instead of the usual pork and sauerkraut, try this different recipe using Sparkle Kielbasa (a favorite!), sauerkraut, and pierogies. It’s a great combo the whole family will love on New Year’s Day!
To make this spin on traditional New Year’s fare, you’ll need 1 pound Sparkle kielbasa, cut into quarter-inch rounds, 2 cups sauerkraut, drained, 1/2 of a large onion, sliced, 1 teaspoon of dried caraway seeds, ¼ teaspoon of dried thyme, ¼ teaspoon of salt, ½ teaspoon of freshly ground black pepper, 1 cup of low-sodium chicken broth or beer, 2 Tablespoons of Dijon mustard, one 16 oz. package of frozen pierogis, 1 cup of shredded Swiss or Cheddar cheese, and chopped green onions for topping.
Preheat the oven to 350°. In a large skillet, sauté kielbasa until browned; remove from pan.
Add the onions, salt, pepper, thyme, and caraway seeds to the skillet. Cook for 7 minutes until the onions start to soften. Add the sauerkraut and cook for an additional 5 minutes. Add beer or chicken broth and mustard. Stir and bring to a boil for 3 minutes. Add kielbasa back in and stir. Add pierogis, pressing into the liquid, and bring to a boil. At this point you can continue to boil until the pierogies are cooked through or bake for 15 minutes. Top with cheese and green onions.
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New Year Kielbasa, Sauerkraut, and Pierogies
Ingredients
- 1 Ib. Sparkle kielbasa cut into quarter-inch rounds
- 2 cups sauerkraut drained
- 1/2 large onion sliced
- 1 tsp. dried caraway seeds
- ¼ tsp. dried thyme
- ¼ tsp. salt
- ½ tsp. freshly ground black pepper
- 1 cup low-sodium chicken broth or beer
- 2 Tbsp. Dijon mustard
- 1 16 oz. package frozen pierogis
- 1 cup shredded Swiss or Cheddar cheese
- Chopped green onions for topping
Instructions
- Preheat the oven to 350°. In a large skillet, sauté kielbasa until browned; remove from pan.
- Add the onions, salt, pepper, thyme, and caraway seeds to the skillet. Cook for 7 minutes until the onions start to soften. Add the sauerkraut and cook for an additional 5 minutes. Add beer or chicken broth and mustard. Stir and bring to a boil for 3 minutes. Add kielbasa back in and stir. Add pierogis, pressing into the liquid, and bring to a boil. At this point you can continue to boil until the pierogies are cooked through or bake for 15 minutes. Top with cheese and green onions.
