Kielbasa, Pierogies and Sauerkraut Bake Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking later in the recipe.
- Drain sauerkraut: Drain the sauerkraut thoroughly, reserving the liquid to use later for added flavor in the dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
