Ingredients:

  • 1 lb Kielbasa or Polish sausage, sliced into ¼ inch rounds
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 package (16 oz) frozen potato and cheese pierogies
  • 3 tbsp unsalted butter
  • ½ tsp coarse salt
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Drop in the frozen pierogies and cook only until they float to the surface. Use a slotted spoon to remove them immediately and set them aside on a paper towel to dry.
  2. Heat the vegetable oil in a skillet over medium-high heat. Add the sliced kielbasa in a single layer and cook without stirring for 3-4 minutes until a deep mahogany crust forms, then flip. Once browned, add the sliced onions and sauté until translucent and golden. Stir in the minced garlic for the final 60 seconds until fragrant.
  3. Push the sausage and onions to the edges of the pan and melt the butter in the center. Carefully place the dried pierogies in the butter and fry for 3-5 minutes per side until golden-brown and crisp.
  4. Toss everything together in the pan. Garnish with fresh parsley and serve.