Growing up Pierogies were sort of a staple in our diet. We had then for dinner at least one a month so I have always loved these pasta/potato pockets. I guess the pierogie movement never made it out west because Perry claims that in his 52 years of life he’s never had one. I was appalled upon hearing this and insisted we make pierogies straight away. I will never eat perogies any other way again. This recipe is absolutely perfect and I challenge you to try and top it 🙂 I did have a little grilling trouble (as per usual) so my recipe differs from the original which tells you to grill the pierogies. My grill was literally on fire… Like I turned off the gas and the whole grill was still in flames. Needless to say I did not grill everything that was to be grilled. I only “grilled” (and by grilled I mean “smoked”) the kielbasa. Perry handed out 5 stars for his first pierogie experience. Here is why:
“It is no secret Kelsey is terrible on the grill. To set the record straight, I will have you know she caught the grill on fire while making this recipe. I had to come to her rescue. Luckily the kielbasa tastes even better “smoked” so we were able to salvage the recipe. In the future I will be manning the grill. I feel robbed that I’ve never had pierogies before now, but on the other hand this recipe was well worth waiting for. I loved the grain mustard sauce and want Kels to make some for my turkey sandwiches. And to anyone who has not had pierogies before the only way to explain it is taking a ravioli and stuffing it with mashed potatoes. It is pure goodness. The leftovers are even better if you can believe it.”
Cook time: 30 min Serves: 4 Calories: 580 Carbs: Approximately 11.3 per serving
- 1 lb of Kielbasa, cut into 4 pieces
- 2 tbsp. whole-grain mustard
- 2 tbsp. apple cider vinegar
- 1/4 cup extra virgin olive oil or canola oil
- 1 large white onion, cut into 6 wedges
- 1 lb frozen potato-and-cheddar pierogies (or any flavor that takes your fancy) , do not thaw
- Salt and pepper to taste
- 1/4 cup roughly chopped fresh parsley
- Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter (If you see smoke like I did turn off the gas immediately and have a water bottle handy…Hopefully you guys aren’t as bad at grilling as I am.)
- Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth
- Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Slide into pan and cook on medium high, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to cook, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
- Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss.
- Dish and enjoy!
*Photo is an original belonging to me
**Original recipe belongs to http://www.foodnetwork.com