Wednesday, March 27, 2013

Polish Style Pierogies with Kielbasa & Sauerkraut

Polish Style Pierogies with Kielbasa & Sauerkraut
2 boxes of frozen Mrs. T's Pierogies (I prefer potato & cheese)
2 full links of Polish Kielbasa
1 bag Sauerkraut
1 lb. bacon
2 lg. onions (Valdalia are the best)
Dill Seed herb ( if you can't find the seed, you CAN use dill weed, but seed is better)

Place Kielbasa in baking dish. Cover links entirely with sauerkraut. Sprinkle generously with Dill Seed. THAT'S IT! Cover & stick in oven at 350* for a hour or until Kielbasa starts to split.

Saute' sliced onions in part canola oil (or olive) and butter. Remove onions and place in bowl lined with paper towel to drain off excess oil.

In same pan, fry up ALL the bacon until well done. You want the bacon crispy. Remove bacon and do the same as onions. DO NOT empty the frying pan of juices.

Place the frozen Pierogies (may take 3 fills) and brown each side. Do this over and over until all Pierogies are browned. (May have to add more butter as you go along)

Place the Pierogies in a baking dish. Top with onions and crushed bacon and layer as you brown the Pierogies. Repeat. When all Pierogies are done, cover with remaining onions and crushed bacons bits.

Cover and bake for 30 minutes.
Top Pierogies with Sour Cream when served on plate. DO NOT put sour cream over entire dish because of leftovers. You will have LEFTOVERS unless you have a crowd.

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