Jump to Recipe Print RecipeThere’s a subtle magic that happens when you bring the flavors of Eastern Europe into your kitchen. This Kielbasa, Pierogies & Sauerkraut Bake is a heartwarming dish that evokes memories of family gatherings and cozy dinners. Imagine biting into tender pierogies nestled among flavorful Polish kielbasa and zesty sauerkraut, all topped with gooey, melted cheese. Not only is this one-pan wonder a quick and easy comfort food solution, but it’s perfect for serving a crowd—everyone will gather around for seconds! Whether you opt for the stovetop method or grab your pressure cooker, you’ll find that this recipe easily adapts to your busy lifestyle. Ready to dive into a culinary experience that warms the soul? Let’s get you started on this delicious journey! Why is this recipe a must-try? Simplicity at your fingertips: Prepare this comfort food in just one pan! Versatile cooking methods: Choose between stovetop or pressure cooker to suit your schedule. Flavors that comfort: The combination of kielbasa, pierogies, and sauerkraut creates an irresistible hearty dish. Crowd pleaser: Perfect for family gatherings, everyone will love the melty cheese and vibrant flavors! Quick prep time: Get a delicious homemade meal on the table without fuss—ideal for busy weeknights. Elevate your comfort food game with our Kielbasa, Pierogies & Sauerkraut Bake, and consider pairing it with a side of crusty bread or maybe even a simple salad to complete your meal. Kielbasa, Pierogies and Sauerkraut Bake Ingredients For the Bake • Sauerkraut – Provides tanginess and moisture; fresh cabbage sautéed with vinegar is a great alternative. • Canola Oil – Used for frying the Kielbasa; olive oil can be substituted for a different flavor. • Polish Kielbasa Sausage – The main protein, offering rich, smoky flavors; any smoked sausage or turkey sausage works well too. • Onion – Adds sweetness and depth; shallots are a milder substitute. • Salt & Pepper – Essential seasonings that elevate flavor; adjust to taste for preference. • Caraway Seeds – Infuse a unique earthiness; fennel seeds can be used for a different flavor profile. • Stone-ground Mustard – Delivers a sharp tang; Dijon mustard is a convenient substitute if needed. • Chicken Stock or Beer – Moistens the dish and enhances depth; vegetable broth can lighten it up. • Frozen Potato and Cheese Filled Pierogies – Adds heartiness and texture; fresh pierogies can be substituted if available. • Grated White Cheddar Cheese – Melts beautifully, enriching the dish; Monterey Jack can be swapped for a different melt. • Grated Swiss Cheese – Provides a nutty flavor; Gruyère makes for a heartier alternative. • Chopped Scallions – Fresh garnish that brightens the dish; chives create a milder onion essence. Indulge in the incredible flavors of this Kielbasa, Pierogies & Sauerkraut Bake and enjoy the ease of prepping a beloved family favorite! Step‑by‑Step Instructions for Kielbasa, Pierogies and Sauerkraut Bake Step 1: Preheat Your Oven Begin by preheating your oven to 350°F (175°C). This step ensures your Kielbasa, Pierogies, and Sauerkraut Bake cooks evenly and reaches the perfect gooey cheese consistency. If you’re opting for the pressure cooker method, prepare that according to the manufacturer’s instructions while you gather your ingredients. Step 2: Prepare the Sauerkraut Drain the sauerkraut thoroughly, reserving about half a cup of its liquid. Set aside the drained sauerkraut in a bowl. This will keep the dish light and flavorful while preventing excess moisture, allowing the flavors of the Kielbasa and pierogies to shine through in your comforting bake. Step 3: Brown the Kielbasa In an oven-proof skillet or pressure cooker, heat a couple of tablespoons of canola oil over medium heat. Add the Kielbasa slices and cook for about 5-7 minutes, flipping them occasionally, until they are nicely browned on both sides. Once browned, remove the Kielbasa from the pan and set it aside on a plate, letting it rest while you sauté the onions. Step 4: Sauté the Onions In the same skillet, add diced onions and sauté for 3-5 minutes until they become translucent and start to caramelize. The leftover oil and flavors from the Kielbasa will infuse the onions, enhancing the overall taste of your Kielbasa, Pierogies, and Sauerkraut Bake – a delightful medley of comforting flavors. Step 5: Combine Sauerkraut and Spices Stir in the drained sauerkraut and caraway seeds to the skillet with the onions. Cook for another 3-4 minutes, allowing the sauerkraut to warm through and mingle with the onions. You’ll notice an aromatic tanginess that will set the stage for your scrumptious bake, perfectly complementing the Kielbasa. Step 6: Add the Liquids Pour in the reserved sauerkraut liquid along with the chicken stock or beer and stone-ground mustard. Stir well to combine and bring the mixture to a gentle boil. This will help to deglaze any bits stuck to the bottom of the pan, enhancing the flavors of your dish. Step 7: Mix in the Kielbasa Return the browned Kielbasa to the skillet, ensuring it’s nestled amongst the sauerkraut mixture. Let everything simmer together for an additional 2-3 minutes to allow the flavors to meld beautifully. Your Kielbasa, Pierogies, and Sauerkraut Bake is well on its way to being a hearty masterpiece! Step 8: Add the Pierogies Gently nestle the frozen pierogies into the sauerkraut mixture, spreading them out evenly. Carefully submerge a few into the liquid, ensuring they will cook through during baking. Allow the mixture to simmer for about 5 minutes, melding all those rich flavors – your comforting bake is coming together! Step 9: Top with Cheeses Sprinkle the grated white cheddar and Swiss cheese evenly over the top of the dish. This cheesy layer will melt into a luscious blanket, making your Kielbasa, Pierogies and Sauerkraut Bake even more irresistible. Step 10: Bake to Perfection Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is bubbling and golden. If you’re using the pressure cooker, cover and cook under pressure for 4 minutes. Either way, the aroma will be heavenly as it cooks! Step 11: Garnish and Serve Once done, remove the dish from the oven or pressure cooker and let it cool for a few minutes. Garnish with freshly chopped scallions for a pop of color and freshness. Your Kielbasa, Pierogies, and Sauerkraut Bake is now ready to serve, bringing comfort and delight to your table! Make Ahead Options These Kielbasa, Pierogies & Sauerkraut Bake components are perfect for meal prep enthusiasts! You can sauté the onions and brown the Kielbasa up to 24 hours in advance. Simply refrigerate these ingredients separately to maintain their quality. The sauerkraut mixture can also be prepared and stored for up to 3 days; just ensure it’s tightly sealed to prevent any drying. When you’re ready to serve, combine the prepped ingredients in your baking dish, nestle in the frozen pierogies, sprinkle with cheese, and bake until bubbly and golden, resulting in a comforting, homemade meal that fits beautifully into your busy schedule. Kielbasa, Pierogies and Sauerkraut Bake Variations Feel free to add your own spin to this comforting recipe and make it truly yours! Cheese Variations: Experiment with cheeses, like a blend of cheddar and gouda for a flavorful twist. The combination of the creamy texture with a sharp flavor will elevate every bite. Spicy Kick: For those who love a bit of heat, toss in some diced jalapeños or a splash of your favorite hot sauce with the onions. This will add a warm spice that complements the dish beautifully. Vegetarian Option: Swap the Kielbasa for smoked tempeh or mushrooms to create a delicious vegetarian version that retains the heartiness of the original. The smoky flavor option makes it rich and satisfying. Sweet Potato Pierogies: Consider using sweet potato-filled pierogies instead of the regular potato and cheese ones for a slightly sweeter and nutritious alternative. The sweetness pairs wonderfully with the tanginess of sauerkraut. Herbs and Spices Boost: Add a sprinkle of fresh dill or parsley to enhance the dish’s aroma and flavor profile, bringing a fresh element to the comforting dish. Beer Selection: Feel free to swap in a different beer to experiment with flavors; a dark beer can lend a rich, toasty depth, while a lagers or pilsners can keep things light and crisp. Add Greens: Incorporate some fresh spinach or kale into the mix along with the sauerkraut— it adds a pop of color and nutrients that make the dish feel even heartier. Creamy Sauce: For an indulgent twist, stir in a little sour cream or cream cheese before adding the cheese topping. This will create an incredibly creamy texture that’s perfect for cozy dinners. For more delightful takes on hearty dishes, check out my BBQ Chicken Mac or if you’re craving something lighter, try the Chicken and Broccoli for a tasty meal! How to Store and Freeze Kielbasa, Pierogies and Sauerkraut Bake Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes to retain the dish’s cheesy goodness. Freezer: If you plan to keep the dish longer, freeze in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge and then bake until heated through. Reheating: For best results, reheat in the oven rather than microwave to keep the texture of the cheesy topping. If microwaving, place a damp paper towel over the dish to maintain moisture. Serving Freshness: Always enjoy this Kielbasa, Pierogies and Sauerkraut Bake fresh for the best flavor and texture, but don’t hesitate to utilize these storage tips for delightful leftovers! What to Serve with Kielbasa, Pierogies & Sauerkraut Bake Imagine a feast that perfectly complements the heartwarming flavors of your bake, creating a delightful dining experience for your family. Crusty Bread: A fresh, warm baguette is perfect for soaking up the flavorful juices and adding a satisfying crunch to your meal. Simple Green Salad: A light salad with mixed greens and a tangy vinaigrette balances the richness of the dish, adding a refreshing crunch. Creamy Mashed Potatoes: These indulgent potatoes provide a comforting side that harmonizes beautifully with the savory kielbasa and sauerkraut. Roasted Vegetables: Seasonal roasted veggies like carrots and Brussels sprouts offer a lovely caramelization that enhances the meal’s overall flavor profile. Pickle Plate: A variety of pickles adds acidity and crunch, providing a delightful contrast to the creamy and savory elements of the bake. Beer Pairing: A chilled lager complements the dish’s smoky flavors, enhancing the overall dining experience while keeping the atmosphere relaxed and cozy. Dessert Option: Follow up with a slice of rich chocolate cake or a fruit crumble for a sweet finish that rounds out your comforting meal perfectly. Expert Tips for Kielbasa, Pierogies and Sauerkraut Bake Frozen Pierogies: Always add pierogies straight from the freezer; thawing them may result in a mushy texture after cooking. Deglaze for Flavor: For a deeper, richer taste, deglaze the pan with a splash of beer or broth after browning the Kielbasa. Layer Wisely: Make sure the pierogies are evenly distributed and submerged in the sauerkraut mixture to ensure thorough cooking. Adjusting Spices: Don’t hesitate to adjust the salt and pepper to your taste, especially if your sauerkraut is particularly salty. Garnish for Freshness: Adding scallions right before serving not only adds a burst of color but also brightness to the dish. Alternate Cooking Methods: Regardless of the method you choose, ensure that the Kielbasa, Pierogies, and Sauerkraut Bake is bubbly and golden before serving for perfect results. Kielbasa, Pierogies and Sauerkraut Bake Recipe FAQs What kind of sauerkraut should I use? Absolutely! I recommend using canned or jarred sauerkraut for convenience, but if you prefer, fresh cabbage sautéed with a little vinegar for tanginess is a fantastic substitute. Just remember to let the cooked cabbage cool before mixing it into your dish! How do I store leftover Kielbasa, Pierogies and Sauerkraut Bake? After your delightful meal, you can store leftovers in an airtight container in the fridge for up to 3 days. For reheating, I suggest placing the dish back into a preheated oven at 350°F (175°C) for about 15-20 minutes to maintain that creamy goodness everyone loves. Can I freeze Kielbasa, Pierogies and Sauerkraut Bake? Very much so! If you want to preserve your creation for future cravings, simply freeze it in an airtight container for up to 3 months. When ready to enjoy, thaw it overnight in the fridge. To reheat, pop it in the oven at 350°F (175°C) until it’s heated through to perfection. What should I do if my pierogies are soggy after cooking? If you find yourself in a bit of a sticky situation with soggy pierogies, don’t worry! Ensure that you add them directly from the freezer without thawing. This helps them maintain their texture during the cooking process. Additionally, be careful not to overcrowd the pan; spacing them apart allows the heat to circulate freely. Can this dish accommodate food allergies? Definitely! If you or your loved ones have dietary restrictions, feel free to modify the recipe. For gluten-free options, choose gluten-free pierogies and check that the sausage is gluten-free. Additionally, substitute the mustard or stock with allergen-free equivalents if necessary. It’s all about making it work for your family! Is this recipe suitable for kids? Absolutely! This Kielbasa, Pierogies and Sauerkraut Bake is a fantastic family-friendly dish that children often adore. The melty cheese and delicious flavors create a comforting meal they will enjoy. Just be sure to adjust the spice levels according to their palates! Kielbasa, Pierogies and Sauerkraut Bake: A Cozy Family Favorite A heartwarming Kielbasa, Pierogies and Sauerkraut Bake that brings the flavors of Eastern Europe into your home. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsResting Time 5 minutes minsTotal Time 50 minutes mins Servings: 6 servingsCourse: DinnerCuisine: Eastern EuropeanCalories: 420 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Bake1 jar Sauerkraut Provides tanginess and moisture; fresh cabbage sautéed with vinegar is a great alternative.2 tablespoons Canola Oil Used for frying the Kielbasa; olive oil can be substituted for a different flavor.1 pound Polish Kielbasa Sausage The main protein, offering rich, smoky flavors; any smoked sausage or turkey sausage works well too.1 medium Onion Adds sweetness and depth; shallots are a milder substitute.1 teaspoon Salt Essential seasonings that elevate flavor; adjust to taste.1 teaspoon Pepper Essential seasonings that elevate flavor; adjust to taste.1 teaspoon Caraway Seeds Infuse a unique earthiness; fennel seeds can be used for a different flavor profile.2 tablespoons Stone-ground Mustard Delivers a sharp tang; Dijon mustard is a convenient substitute if needed.1 cup Chicken Stock or Beer Moistens the dish and enhances depth; vegetable broth can lighten it up.16 ounces Frozen Potato and Cheese Filled Pierogies Adds heartiness and texture; fresh pierogies can be substituted if available.1 cup Grated White Cheddar Cheese Melts beautifully, enriching the dish; Monterey Jack can be swapped for a different melt.1 cup Grated Swiss Cheese Provides a nutty flavor; Gruyère makes for a heartier alternative.1 bunch Chopped Scallions Fresh garnish that brightens the dish; chives create a milder onion essence. Equipment oven-proof skilletPressure cooker Method Step-by-Step Instructions for Kielbasa, Pierogies and Sauerkraut BakePreheat your oven to 350°F (175°C).Drain the sauerkraut thoroughly, reserving about half a cup of its liquid. Set aside the drained sauerkraut in a bowl.In an oven-proof skillet or pressure cooker, heat a couple of tablespoons of canola oil over medium heat. Add the Kielbasa slices and cook for about 5-7 minutes.In the same skillet, add diced onions and sauté for 3-5 minutes until they become translucent and start to caramelize.Stir in the drained sauerkraut and caraway seeds to the skillet with the onions. Cook for another 3-4 minutes.Pour in the reserved sauerkraut liquid along with the chicken stock or beer and stone-ground mustard. Stir well to combine and bring the mixture to a gentle boil.Return the browned Kielbasa to the skillet, ensuring it’s nestled amongst the sauerkraut mixture. Let everything simmer together for an additional 2-3 minutes.Gently nestle the frozen pierogies into the sauerkraut mixture, spreading them out evenly.Sprinkle the grated white cheddar and Swiss cheese evenly over the top of the dish.Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is bubbling and golden.Once done, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped scallions. Nutrition Serving: 1servingCalories: 420kcalCarbohydrates: 40gProtein: 22gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 1100mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 300IUVitamin C: 4mgCalcium: 200mgIron: 2mg NotesFor best results, serve fresh but refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for optimal texture. Tried this recipe?Let us know how it was!
