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Pierogi Casserole #F 6, w/real pierogies, sauerkraut + kielbasa

Source of Recipe

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List of Ingredients

Pierogi Casserole #F 6, w/real pierogies, sauerkraut + kielbasa

2 (14-ounce) cans sauerkraut, drained and rinsed
1 pound kielbasa, any brand, cut into serving-size chunks
2 cans water or enough to cover meat, see note
12 frozen pierogies, any brand (she uses potato and cheese)
1 onion, cut in rings or half rings
1/2 teaspoon caraway seeds
In a large frying pan, add all ingredients. Bring to a boil, cover and
simmer till heated through. (Don't overcook or the pierogies will turn to
mush.) Dish out with a slotted spoon. Serve with mustard and crusty buns or
rolls.

Note: A can of beer can take the place of an equal quantity of water. (We
used beer.) Use just enough liquid to barely surround the kielbasa; the
pierogis will steam in very little liquid.
Tester's note: Use a good quality sauerkraut. We bought a supermarket house
brand and its bitter flavor left us scraping the cabbage shreds to the side
of the plate.


Recipe