Recipe: Kielbasa and Pierogies with Sautéed Onions and Bacon

This recipe for Kielbasa and Pierogies with Sauteed Onions and Bacon is more of a cooking method than a recipe… nothing is essentially from scratch…. but it is nonetheless very good…. a perfect weeknight meal that requires little work.

This traditionally Polish meal is so hearty and good… with the bold flavors of the Kielbasa and onions… just perfect with pierogies.

I hope you try this wonderful meal!






Recipe: Kielbasa and Pierogies with Sauteed Onions and Bacon

All you need:

1 Hillshire Farm Kielbasa, sliced (¼ inch slices)
12 regular size Pierogies (frozen or fresh)
2 large onions, halved then sliced
3 strips thick sliced smoked bacon
2-3 tablespoons butter
Sour Cream

All you need to do:

Preheat the oven to 225 degrees F.

In a large skillet, over medium heat, cook the bacon strips until cooked but still pliable.

Remove the bacon and drain on paper towels… then chop. Set aside.

Add 1-2 tablespoons of butter to the skillet with the rendered bacon fat. You should have a total of about 3 tablespoons of fat between the butter and the bacon grease. Melt the butter.

Add the onions and Kielbasa slices… cook the onions until soft and translucent. Remove the onions an oven safe 9x13 baking dish. Keep them warm in the preheated oven.


Continue to cook the Kielbasa slices until browned on both sides.

Remove from the pan and drain on paper towels. Add them to the baking dish and return dish to the oven to keep warm until pierogies are done cooking.

Add 1-2 tablespoons butter to the skillet.

Note: You should have about 3 tablespoons of fat totally in your skillet…. the Kielbasa will render some fat… so depending on the fat from the bacon and the Kielbasa… will determine how much butter you need to add.

Add the frozen (you do not have to thaw them first) or fresh pierogies to the hot skillet. Cook over medium heat until lightly browned on both sides… approximately 8 minutes for frozen pierogies.

Remove from the skillet when they are lightly browned and drain on paper towels.

Add the pierogies to the baking dish with the onions and Kielbasa…. Toss lightly to mix.

Sprinkle chopped bacon over the top and serve with sour cream on the side.