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Kielbasa and Sauerkraut Skillet

Tangy sauerkraut and smoky turkey kielbasa are sautéed with frozen pierogi for an easy five-ingredient dinner that’s ready in just 20 minutes.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
474 calories per serving

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.

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