Ingredients
>
1 (16 oz) pkg frozen potato and onion pierogies
>
1 (16 oz) pkg refrigerated sauerkraut
>
2 tbsp olive oil
>
1 (13 oz) pkg turkey kielbasa, cut into 1/2-inch slices
>
1 tbsp whole-grain mustard
Steps
1
Bring a medium pot of water to a boil on high. Cook the pierogi according to package directions. Drain.
2
Meanwhile, drain the sauerkraut in a colander and rinse with cold water. Drain well. In a 12-inch skillet, heat the oil on medium. Add the kielbasa and cook 4–5 min., until lightly browned.
3
Stir in sauerkraut and the mustard. Cook 3–4 min., until sauerkraut is warm, stirring occasionally. Add pierogi and stir to combine. Cook 1–2 min. Season with salt and pepper.
Tips
Garnish with a little chopped fresh parsley for brightness.