Kielbasa, Pierogies and Sauerkraut Bake Recipe

Introduction

This kielbasa, pierogies, and sauerkraut bake is a comforting and hearty dish that brings together classic Eastern European flavors in one skillet. It’s perfect for a cozy dinner when you want something satisfying and flavorful with minimal fuss.

Ingredients

• 1 pound sauerkraut
• 1 teaspoon canola oil
• 1 pound Polish Kielbasa sausage, cut into 1-inch slices
• ½ onion, sliced
• Salt and freshly ground black pepper
• ½ teaspoon caraway seeds
• 1 tablespoon stone-ground mustard
• 1 cup chicken stock or beer
• 1 (1-pound) bag frozen potato and cheese filled pierogies
• 1 cup grated white Cheddar cheese
• 1 cup grated Swiss cheese
• Chopped scallions for garnish

Instructions

1. Step 1: Preheat the oven to 350°F.
2. Step 2: Drain the sauerkraut, reserving the liquid.
3. Step 3: Preheat a large 12-inch oven-proof skillet over medium-high heat. Add the canola oil and brown the kielbasa slices on both sides. Remove the browned sausage from the pan and set aside.
4. Step 4: Add the sliced onion to the skillet and season with salt and freshly ground black pepper. Sauté until the onions start to brown, about 5 minutes.
5. Step 5: Add the drained sauerkraut and caraway seeds to the skillet. Continue to sauté for a few more minutes, mixing well.
6. Step 6: Pour in the chicken stock or beer, reserved sauerkraut liquid, and stone-ground mustard. Bring the mixture to a boil, then return the browned kielbasa slices to the skillet.
7. Step 7: Nestle the frozen pierogies into the sauerkraut and onions. Reduce the heat under the pan and let everything simmer gently for 5 minutes.
8. Step 8: Sprinkle the grated Cheddar and Swiss cheeses evenly over the top. Transfer the skillet to the preheated oven.
9. Step 9: Bake for 10 to 12 minutes, until the pierogies are cooked through and the cheese has melted and started to brown slightly.
10. Step 10: Remove from the oven, garnish with chopped scallions, and serve warm.

Tips & Variations

• Use beer for a richer, deeper flavor or chicken stock for a milder taste.
• Substitute kielbasa with smoked sausage or bratwurst for a different twist.
• Try adding sautéed mushrooms or bell peppers for extra vegetables.
• For a vegetarian version, replace sausage with smoked tofu and use vegetable stock.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to prevent the pierogies from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pierogies instead of frozen?

Yes, fresh pierogies can be used; just adjust the cooking time while simmering and baking, as they will cook faster than frozen ones.

What can I substitute if I don’t have stone-ground mustard?

You can use Dijon mustard or yellow mustard as a substitute; stone-ground adds texture, but either will provide great flavor.

Kielbasa, Pierogies and Sauerkraut Bake Recipe

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★★★★★

4.8 from 101 reviews

This Kielbasa, Pierogies, and Sauerkraut Bake is a comforting, hearty dish that combines Polish sausage with tender pierogies and tangy sauerkraut, all topped with melted cheddar and Swiss cheese. Cooked initially on the stovetop and finished in the oven, this one-pan meal delivers layers of savory flavor with a hint of caraway and mustard, perfect for a satisfying family dinner.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Polish

Ingredients

Scale 1x2x3x

Primary Ingredients

• 1 pound sauerkraut
• 1 teaspoon canola oil
• 1 pound Polish Kielbasa sausage, cut into 1-inch slices
• ½ onion, sliced
• Salt and freshly ground black pepper, to taste
• ½ teaspoon caraway seeds
• 1 tablespoon stone-ground mustard
• 1 cup chicken stock or beer
• 1 1-pound bag frozen potato and cheese filled pierogies
• 1 cup grated white Cheddar cheese
• 1 cup grated Swiss cheese
• Chopped scallions, for garnish

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking later in the recipe.
2. Drain sauerkraut: Drain the sauerkraut thoroughly, reserving the liquid to use later for added flavor in the dish.
3. Brown Kielbasa: Heat a large 12-inch oven-proof skillet over medium-high heat and add the canola oil. Brown the sliced Kielbasa sausage on both sides until well caramelized. Remove the sausage from the skillet and set aside.
4. Sauté onions and sauerkraut: Add the sliced onion to the skillet and season with salt and black pepper. Cook until the onions begin to brown, about 5 minutes. Then add the drained sauerkraut and caraway seeds; sauté for a few more minutes to combine flavors.
5. Deglaze and combine: Pour in the chicken stock or beer, reserved sauerkraut liquid, and stone-ground mustard. Bring the mixture to a boil, then return the browned Kielbasa slices to the pan.
6. Add pierogies and simmer: Nestle the frozen pierogies into the sauerkraut and sausage mixture. Reduce the heat to low and simmer for 5 minutes to allow the pierogies to begin cooking and absorb flavors.
7. Add cheese and bake: Sprinkle the grated Cheddar and Swiss cheeses evenly over the top. Transfer the skillet to the preheated oven and bake for 10 to 12 minutes until the pierogies are fully cooked and cheese has melted thoroughly.
8. Garnish and serve: Remove the skillet from the oven and top with chopped scallions for a fresh finish. Serve warm and enjoy!

Notes

• Ensure the skillet used is oven-proof to avoid transferring contents during baking.
• Reserved sauerkraut liquid adds extra tang and moisture but can be adjusted according to taste.
• Substitute chicken stock with vegetable broth for a slightly different flavor profile.
• Use beer for a deeper, maltier taste.
• You can swap pierogies fillings according to preference (e.g., sauerkraut, meat, or mushroom).
• Optional: Add a splash of cream before baking for a richer sauce.

Keywords: Kielbasa bake, pierogies casserole, sauerkraut dish, Polish recipe, sausage pierogies, one-pan meal, comfort food