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Skillet Sauerkraut Kielbasa and Pierogi Bake

Skillet Sauerkraut Kielbasa and Pierogi Bake
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The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

Who else is ready to bring in the new year with a kiss at the stroke of midnight? I’ve got just the meal that will have your breath ripe for the occasion! Pucker up!

We are kicking off the new year with a sauerkraut, kielbasa and pierogi skillet bake that comes together quickly in one pan, which will save you time to hit the gym or start on the resolutions that I know you won’t break. I love making this dish because after a late night, the last thing I want is to make a complimented New Year’s Day meal! This dish is full of strong flavors and very hearty!

Heinen’s new uncured smoked Polish style kielbasa is a must-have for this recipe. These links have a great snap to them and taste amazing when fried in a skillet. I paired them with Heinen’s frozen pierogis, Wake Robin Sauerkraut and a few handfuls of cheese to bring it all together. Speaking of Heinen’s pierogis, these are a favorite in our house! They have many varieties and they cook up quickly for a great snack or meal!

Skillet Sauerkraut Kielbasa and Pierogi Bake

Happy New Year!

Skillet Sauerkraut Kielbasa and Pierogi Bake

Skillet Sauerkraut Kielbasa and Pierogi Bake


  • 1 Ib. Heinen's antibiotic-free Polish style kielbasa
  • 1 tsp. Heinen's olive oil
  • 1 container (15 oz.) Wake Robin Sauerkraut
  • 1/2 large yellow onion, sliced
  • 1 tsp. Heinen's fennel seeds
  • 1/2 tsp. fresh thyme
  • 1 cup Heinen's chicken stock
  • 1 1/2 Tbsp. Heinen's stone ground mustard
  • 1 package Heinen's frozen pierogis
  • 3/4 cup Heinen's white cheddar cheese
  • 3/4 cup Heinen's Swiss cheese
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • Scallions or chives, for topping


  1. Preheat the oven to 350° F.
  2. Remove the liquid from the sauerkraut, reserving 1/3 cup.
  3. Slice the kielbasa into quarter-inch coins and toss them into a large skillet over medium heat with the olive oil. Cook until browned and remove from the pan.
  4. Add the onions, salt, pepper, thyme and fennel to the skillet. Cook for 7 minutes until the onions start to soften and reduce. Add the sauerkraut and cook for an additional 5 minutes. Add the stock, sauerkraut liquid and mustard. Stir and bring to a boil for 3 minutes.
  5. Add the sausage back in and stir.
  6. Press the pierogis into the liquid. This will allow them to absorb more of the delicious broth! Sprinkle with the cheese and bake for 15 minutes.
  7. Serve warm. Enjoy!

Graham Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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