Best German Pierogies With Kielbasa Bacon Apples Recipes
PIEROGI AND KIELBASA CASSEROLE
Pierogi and Kielbasa Casserole is a quick weeknight meal that you can make for dinner any night of the week. A 30-minute casserole recipe using pierogi.
Provided by Kelsey Apley
Categories Dinner
Time 31m
Number Of Ingredients 6
Steps:
- Add butter into a pan on medium heat, and cook pierogies for 3 minutes on each side.
- While they are cooking mix your sour cream, 1 chopped green onion, kielbasa, and 1/2 cup of cheese together.
- Mix in pierogies and then pour into a greased 9x9 pan. Top with remaining cheese.
- Bake for 20-22 minutes or until cheese is melted.
- Top with green onions.
Nutrition Facts : ServingSize 1 cup, Calories 755 kcal, Carbohydrate 45 g, Protein 23 g, Fat 54 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 131 mg, Sodium 1698 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 27 g
TAILGATE CROCK POT PIEROGIES WITH KIELBASA, BACON, AND ONIONS RECIPE
Tailgate pierogies is an awesome recipe that uses pierogies, bacon, onions, and kielbasa. These crockpot pierogies secret is the sauce. Looking for a pierogi casserole that will amaze the taste buds? Look no further!
Provided by Deanna @SeductionInTheKitchen.com
Categories Slow Cooker Recipes
Time 4h10m
Number Of Ingredients 9
Steps:
- First thing want to do is lightly spray the crock pot with a cooking spray, this help with the pierogies sticking to the crock pot. After that, place 4 tablespoons of the butter in the crock pot, and turn the crock pot on high. This is going to melt the butter.
- Next, melt the rest the butter in a fry pan and saute the onions, saute them till they are just starting to get golden.
- Once the onions are starting to turn golden, add the bacon to the onions, and let them cook for about a minute together, stir constantly in that minute.
- Next, add the balsamic vinegar and heavy cream to the onion mixture. reduce the heat and let it simmer for 3-5 minutes. make sure your stirring so you do not burn.
- Next add the muenster cheese to the sauce and turn the heat off. You just want it to melt into it, takes about a minute for this. stir and set the sauce aside. You can use another cheese, I happen to have this cheese and I was surprised how good it made the sauce.
- The butter should be melted or half way there in the crock pot, add the kielbasa to the crock pot.
- Layer the pierogies on top the kielbasa. I like to use both potato and sauerkraut, that just a taste thing but you can use all potato kinds if you choose.
- Pour the onion mixture on top the pierogies
- Top it off with the sour cream. Cover and let it cook on high for about 4 hours. Half way to cooking give the crock pot a stir, so the butter comes up and the sauce is coming down. Plus it helps with the pierogies sticking.
- Take some out the pot and ENJOY!
Nutrition Facts : Calories 597 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 57 grams fat, Fiber 0 grams fiber, Protein 12 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 788 milligrams sodium, Sugar 5 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
GERMAN PIEROGIES WITH KIELBASA, BACON & APPLES
With the beginning of fall, I start to think about Oktoberfest and all of the wonderful German dishes that my grandma made. I was asked for this recipe and, I must admit, it's one of those family recipes that doesn't have any sound measurements. It has been in my family for three generations and each cook makes their own...
Provided by Family Favorites
Categories Savory Pies
Time 30m
Number Of Ingredients 10
Steps:
- 1. Melt 3 T. butter in a large pan with deep sides. Add chunky apple slices, 1 tsp. sugar and a pinch of cloves or allspice. Fry gently so that the slices stay whole until golden. Remove from pan and place on a large platter (or 9x13 dish).
- 2. In same pan, fry bacon or warm pre-cooked bacon. Remove and place in a pile next to the apples. Fry onions in 1-2 T. bacon grease or add 1-2 T. butter, if not using. Salt and pepper, if necessary. (Bacon is usually salty enough.) Fry until onions begin to caramelize. Place in a pile along side the other previously cooked ingredients.
- 3. In same pan, fry Kielbasa on cut ends just to get a little color and pick up the flavors of the pan. Place in a pile with rest of cooked ingredients.
- 4. In same pan, bring 1/2" water to a gentle boil. Add frozen pierogies. (For 4 people, I usually figure 16-20 pierogies.) Gently simmer for 5 minutes. (Check to make sure they don't stick.) Drain. Melt 2-3 T. butter, bacon grease or a combo and return pierogies to pan and fry for a minute or so. Gently, layer all of the ingredients back into pan with pierogies saving bacon chunks for last to top the whole thing. Cover and warm until just heated through, or you can cover tightly and warm in the oven until heated through.
- 5. Top with chopped chives or fresh parsley, if desired and a side of sour cream. Serve with warmed sweet and sour red cabbage on the side.
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