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Kielbasa, Pierogies and Sauerkraut Bake

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Eastern European
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 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 skillet
  • Pressure cooker

Method
 

Step-by-Step Instructions for Kielbasa, Pierogies and Sauerkraut Bake
  1. Preheat your oven to 350°F (175°C).
  2. Drain the sauerkraut thoroughly, reserving about half a cup of its liquid. Set aside the drained sauerkraut in a bowl.
  3. 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.
  4. In the same skillet, add diced onions and sauté for 3-5 minutes until they become translucent and start to caramelize.
  5. Stir in the drained sauerkraut and caraway seeds to the skillet with the onions. Cook for another 3-4 minutes.
  6. 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.
  7. 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.
  8. Gently nestle the frozen pierogies into the sauerkraut mixture, spreading them out evenly.
  9. Sprinkle the grated white cheddar and Swiss cheese evenly over the top of the dish.
  10. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is bubbling and golden.
  11. 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

Notes

For best results, serve fresh but refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for optimal texture.

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