Polish Sausage And Pierogy Haluski Recipes

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POLISH SAUSAGE AND PIEROGY HALUSKI



Polish Sausage and Pierogy Haluski image

Comfort food for those cold winter nights. Easy to make and is a savory and filling meal. Substitute beer for beef broth if you wish.

Provided by Kari Shifflett

Categories     Dumplings

Time 1h

Yield 8

Number Of Ingredients 7

20 ounces frozen pierogies
¼ cup butter
½ head cabbage, sliced
1 onion, halved and thinly sliced
salt and ground black pepper to taste
12 ounces kielbasa sausage, cut into 1/4-inch slices
1 cup beef broth

Steps:

  • Bring a large shallow pot of water to a boil and drop in frozen pierogies. Boil over medium heat until pierogies float to the top, about 5 minutes; drain and set aside.
  • Melt butter in a large skillet over medium-high heat; cook and stir cabbage and onion until cabbage is wilted, 8 to 10 minutes. Sprinkle with salt and black pepper and stir in kielbasa pieces; cook until sausage is heated through, another 5 minutes.
  • Gently lay pierogies into the skillet and move sausage mixture aside to allow pierogies to cook on the surface of the hot skillet until they puff up and brown slightly on the bottom, about 20 minutes. Pour in broth and reduce heat to medium-low; cover and simmer until cabbage is tender, 10 to 15 minutes.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 27.8 g, Cholesterol 48.6 mg, Fat 20 g, Fiber 3.5 g, Protein 10.5 g, SaturatedFat 9.8 g, Sodium 704 mg, Sugar 5.5 g

POLISH KIELBASA AND PIEROGIES



Polish Kielbasa and Pierogies image

Enjoy a traditional Polish meal in no time. Johnsonville's Polish Kielbasa is the perfect companion to your favorite potato pierogies. The sausage and pierogies are cooked in a delicious medley of butter and onions. This recipe is so quick and tasty that is always hits the spot when you're craving a great Polish meal.

Provided by Johnsonville Sausage

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1 (14 ounce) package Johnsonville Polish Kielbasa
2 (16 ounce) packages frozen potato pierogies
1 large onion, thinly sliced
2 tablespoons butter
chopped fresh parsley

Steps:

  • On a cutting board, cut sausage links into 1-inch pieces; set aside.
  • In a Dutch oven, cook pierogies according to package directions.
  • Drain and keep warm.
  • In a large skillet, melt butter and sauté onion until tender, about 5 minutes.
  • Add sausage, continue to cook and stir until sausage is heated through and brown.
  • Stir in prepared pierogies.
  • Sprinkle with parsley, if desired.
  • Serve.

Nutrition Facts : Calories 43.9, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.8, Carbohydrate 2.3, Fiber 0.4, Sugar 1.1, Protein 0.3

POLISH SAUSAGE AND PIEROGY HALUSKI



Polish Sausage and Pierogy Haluski image

Comfort food for those cold winter nights. Easy to make and is a savory and filling meal. Substitute beer for beef broth if you wish.

Provided by Kari Shifflett

Categories     Dumplings

Time 1h

Yield 8

Number Of Ingredients 7

20 ounces frozen pierogies
¼ cup butter
½ head cabbage, sliced
1 onion, halved and thinly sliced
salt and ground black pepper to taste
12 ounces kielbasa sausage, cut into 1/4-inch slices
1 cup beef broth

Steps:

  • Bring a large shallow pot of water to a boil and drop in frozen pierogies. Boil over medium heat until pierogies float to the top, about 5 minutes; drain and set aside.
  • Melt butter in a large skillet over medium-high heat; cook and stir cabbage and onion until cabbage is wilted, 8 to 10 minutes. Sprinkle with salt and black pepper and stir in kielbasa pieces; cook until sausage is heated through, another 5 minutes.
  • Gently lay pierogies into the skillet and move sausage mixture aside to allow pierogies to cook on the surface of the hot skillet until they puff up and brown slightly on the bottom, about 20 minutes. Pour in broth and reduce heat to medium-low; cover and simmer until cabbage is tender, 10 to 15 minutes.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 27.8 g, Cholesterol 48.6 mg, Fat 20 g, Fiber 3.5 g, Protein 10.5 g, SaturatedFat 9.8 g, Sodium 704 mg, Sugar 5.5 g

POLISH SAUSAGE AND PIEROGY HALUSKI



Polish Sausage and Pierogy Haluski image

Comfort food for those cold winter nights. Easy to make and is a savory and filling meal. Substitute beer for beef broth if you wish.

Provided by Kari Shifflett

Categories     Dumplings

Time 1h

Yield 8

Number Of Ingredients 7

20 ounces frozen pierogies
¼ cup butter
½ head cabbage, sliced
1 onion, halved and thinly sliced
salt and ground black pepper to taste
12 ounces kielbasa sausage, cut into 1/4-inch slices
1 cup beef broth

Steps:

  • Bring a large shallow pot of water to a boil and drop in frozen pierogies. Boil over medium heat until pierogies float to the top, about 5 minutes; drain and set aside.
  • Melt butter in a large skillet over medium-high heat; cook and stir cabbage and onion until cabbage is wilted, 8 to 10 minutes. Sprinkle with salt and black pepper and stir in kielbasa pieces; cook until sausage is heated through, another 5 minutes.
  • Gently lay pierogies into the skillet and move sausage mixture aside to allow pierogies to cook on the surface of the hot skillet until they puff up and brown slightly on the bottom, about 20 minutes. Pour in broth and reduce heat to medium-low; cover and simmer until cabbage is tender, 10 to 15 minutes.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 27.8 g, Cholesterol 48.6 mg, Fat 20 g, Fiber 3.5 g, Protein 10.5 g, SaturatedFat 9.8 g, Sodium 704 mg, Sugar 5.5 g

POLISH SAUSAGE AND PIEROGY HALUSKI



Polish Sausage and Pierogy Haluski image

Comfort food for those cold winter nights. Easy to make and is a savory and filling meal. Substitute beer for beef broth if you wish.

Provided by Kari Shifflett

Categories     Dumplings

Time 1h

Yield 8

Number Of Ingredients 7

20 ounces frozen pierogies
¼ cup butter
½ head cabbage, sliced
1 onion, halved and thinly sliced
salt and ground black pepper to taste
12 ounces kielbasa sausage, cut into 1/4-inch slices
1 cup beef broth

Steps:

  • Bring a large shallow pot of water to a boil and drop in frozen pierogies. Boil over medium heat until pierogies float to the top, about 5 minutes; drain and set aside.
  • Melt butter in a large skillet over medium-high heat; cook and stir cabbage and onion until cabbage is wilted, 8 to 10 minutes. Sprinkle with salt and black pepper and stir in kielbasa pieces; cook until sausage is heated through, another 5 minutes.
  • Gently lay pierogies into the skillet and move sausage mixture aside to allow pierogies to cook on the surface of the hot skillet until they puff up and brown slightly on the bottom, about 20 minutes. Pour in broth and reduce heat to medium-low; cover and simmer until cabbage is tender, 10 to 15 minutes.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 27.8 g, Cholesterol 48.6 mg, Fat 20 g, Fiber 3.5 g, Protein 10.5 g, SaturatedFat 9.8 g, Sodium 704 mg, Sugar 5.5 g

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