Kielbasa with Pierogies and Caramelized Onions

I made this recipe on Saturday night and I really liked it. A lot. I think I might even make it again for dinner tonight! It struck me as a new take on a meat and potatoes kind of dinner. The original recipe (from the Food Network Magazine) calls for everything to be cooked on the grill, but in my neck of the woods, it's been over a 100 degrees everyday - except for a few days last week when we had a "cold front" come in and the temperature only got up to 97 - so I really didn't feel like standing in the heat to man the grill. I changed the recipe up just a little and cooked everything in one large saute pan. Easy peasy and it was delish!

In case you've never had a pierogie before, they are Polish dumplings that are traditionally stuffed with a potato filling. They can usually be found in the frozen food section of your grocery store near the potatoes/french fries.

Kielbasa with Pierogies and Caramelized Onions

adapted from the Food Network Magazine

3 T olive oil, divided

1 large yellow onion, thinly sliced

1 pkg potato and cheese pierogies

1 lb kielbasa sausage, sliced

2 T apple cider vinegar

2 T coarse or whole grain mustard

Chopped fresh parsley, for garnish

In a large saucepan, heat 2 T olive oil over medium heat. Add onions, stirring occasionally, until they turn a golden color, about 15-20 minutes. Spread pierogies on top of onions in a single layer. Lower heat to medium, cover pan and let cook another 5 minutes, stirring every other minute. Add sausage slices and continue to cook, stirring occasionally, until pierogies and sausage are cooked through and starting to turn golden brown.

Meanwhile, in a small bowl, stir together vinegar, mustard and remaining 1 T olive oil.

Add dressing to pan with the sausages, pierogies and onions and toss to combine. Season with salt and pepper, if needed. Place on a serving platter and garnish with parsley.