5-Ingredient Polish Pierogi with Sausage

Ingredients

• id: frozen_pierogi metric: 500g imperial: 1.1 lb name: frozen potato and cheese pierogi

• id: kielbasa_sausage metric: 400g imperial: 14 oz name: Polish kielbasa sausage, sliced

• id: yellow_onions metric: 2 large imperial: 2 large name: yellow onions, thinly sliced

• id: butter metric: 60g imperial: 4 tbsp name: unsalted butter

• id: sour_cream metric: 200ml imperial: 3/4 cup name: full-fat sour cream

Instructions

1. Bring a large pot of salted water to boil. Add the {frozen_pierogi} and cook according to package directions (usually 3-5 minutes) until they float to the surface.

2. Meanwhile, heat half the {butter} in a large skillet over medium heat. Add the {yellow_onions} and cook slowly for 12-15 minutes until deeply caramelized and golden brown.

3. Remove onions from the skillet and set aside. In the same pan, cook the sliced {kielbasa_sausage} for 4-5 minutes until browned and heated through.

4. Drain the cooked pierogi well and add them to the skillet with the sausage. Add the remaining {butter} and cook for 3-4 minutes until the pierogi are lightly golden.

5. Return the caramelized onions to the skillet and toss everything together gently. The pierogi should be golden, the sausage heated through, and the onions sweet and tender.

6. Serve immediately with generous dollops of {sour_cream} on the side. The rich, creamy sour cream provides the perfect cooling contrast to the savory pierogi and sausage.

Tips

Pierogi Selection: Look for high-quality frozen pierogi in the frozen foods section. Potato and cheese is traditional, but sauerkraut or meat-filled varieties work well too.

Onion Patience: Take time to properly caramelize the onions - this sweet, golden topping is essential to authentic Polish flavor.

Sausage Choice: Use authentic Polish kielbasa for the best flavor. It should be smoky and garlicky with a firm texture.

Pierogi Cooking: Don't overcook the pierogi in the water - they should just float to indicate doneness. Overcooking makes them mushy.

Pan Finishing: The final pan-frying step adds texture and flavor to the boiled pierogi, creating golden edges while keeping the centers tender.

Traditional Serving: Serve with sour cream and perhaps some crispy bacon bits or chives for extra Polish authenticity. A cold Polish beer complements this hearty dish perfectly.