Here is the 4 ingredient shopping list for this delicious combination of salty, tangy and sweet. Notice that I do not add any salt, cause the kielbasa, pierogies and kraut have more than enough. (You will need a large skillet that has a cover.) This is enough for 3-4 portions I would say.
Ingredients
- 1 link kielbasa (I like Hillshire Farm Polska Kielbasa). I like to slice in half lengthwise and then cut up so I have half "coins" when I am done slicing.
- 1 box pierogies (I like Mrs. T's potato cheddar, about 12 per box). Trader Joe's might have a good version, too.
- 1 apple, washed and cut in wedges, and the wedges halved. I leave skin on.
- 1 small can of sauerkraut, drained (and I also rinse them using a kitchen strainer to remove some of the acidity). If you prefer, you can use less kraut.
Steps
- Start by sautéing the kielbasa in a large skillet, until pieces are browned but not charred (you will need little to no fat/oil for this, cause the sausage has enough).
- Scoop out the kielbasa to a separate plate; using the same pan still hot, add a couple tablespoons cooking oil and sauté the pierogies in medium heat, watching and turning them gently as needed, about 8 min. Careful not to burn or destroy the delicate pockets! Covering them might help expedite the process. Once they begin to soften/brown, you can throw the kielbasa back in, stir, add maybe 1 or 2 tbsp water and cover. Let them steam and brown a couple minutes. (*)
- Add chopped apples and sauerkraut and stir. Cover and let the whole concoction continue to steam and brown a few more minutes. Stir gently as needed and check for doneness. When apples begin to soften and look cooked, you are done! I have done variations of this, but the principle is similar.
- (*) I have a frying pan large enough that I began to do this recipe without removing the fried kielbasa. I just add the pierogies and oil to the pan after the kielbasa is about 3/4 of the way done, and I create little spaces for the pierogies to sauté side by side with the kielbasa. Once pierogies are nearly done I add the apples and sauerkraut.