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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!
Happy New Year!
- Cook time:
- 30min
- Prep time:
- 10min
- Total time:
- 40min
- Servings:
- 5
Ingredients
- 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
Instructions
- Preheat the oven to 350° F.
- Remove the liquid from the sauerkraut, reserving 1/3 cup.
- 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.
- 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.
- Add the sausage back in and stir.
- 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.
- Serve warm. Enjoy!
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