One Pan Mustard Pierogies and Kielbasa Recipe


I love Pierogies.  I think it’s a very underused food that most families would love, if they were exposed to them.  My great-aunt made these from scratch once, I was just a little kid and I still remember how good they were. Apparently pierogies are in our heritage.  Although there’s a dispute if my great-great grandmother and grandfather were actually Polish or Czech…same difference, right?  Just kidding.  Either way, this little dumpling is delicious. I don’t make them from scratch, but the frozen kind is still really tasty.  This has become a week-night go to that takes all of 10 minutes to prep, if even that!

Mustard Pierogies and Kielbasa:

Serves 4

Prep Time: 10 minutes, Total time: 25 Minutes


1 box of frozen pierogies

1 onion cut into wedges

1 pound kielbasa

2 tablespoons of flavored vinegar (I’ve used rice, apple cider and red pepper)

2 tablespoons of whole grain mustard

1/4 cup olive oil, plus olive oil to coat pan

Salt and Pepper to taste


Cut kielbasa into pieces and cook in a pan with a little olive oil. In a bowl, mix together: pierogies onion, olive oil, vinegar and mustard.  Once Kielbasa in slightly browned, dump the pierogi mixture into pan.  Cook for about 15 minutes, stirring occasionally. That’s it!  You may want to serve with sour cream.

Note: You can don’t have to thaw out your pierogies, but you can let them sit out for  a bit if you want them to cook faster.  If you have big eaters in your family, you may want to add more than a box of pierogies. Feel free to add a vegetable into the mix as well.

Inspired by the Food Network. with fewer steps.

If you are looking for some more simple one-pot/pan meals, check out The Sauce, Beer N Bird Chili and Green Chili Burger.

by the Food Network. with fewer steps!

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5 thoughts on “One Pan Mustard Pierogies and Kielbasa Recipe

  1. Wonderful anecdote – made me smile. I once made homemade pierogies with a Polish (or was she Czech? Just kidding!) with a good friend in Atlanta. We were living in the VIrginia Highlands and had a pierogi making party – SO fun. Reading this brings back such fond memories. Great recipe – especially with the EVOO, whole grain mustard and onion (yum). Best – Shanna


  2. Pingback: Sabbath Sunday: One-Pan Veal Piccata | News Anchor to Homemaker

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