Pierogies with Kielbasa and Sauerkraut

Name: Pierogies with Kielbasa and Sauerkraut
Yield: makes 1 serving
Ingredients: 3 potato and Cheddar pierogies (2.5 g of fat or less for 3 pierogies; I used Mrs. T’s); Olive oil spray; 2 ounces smoked turkey sausage or kielbasa (5 g of fat or less per 2-ounce serving), cut into 1/4-inch-thick rounds on a diagonal (look for it packaged in the refrigerated section, usually near the breakfast meats); 1/4 cup sauerkraut from a bag or jar (not canned; look for it in the refrigerated section near the pickles)

December 9, 2011

My mom recently made this recipe. She called my office and told Stephanie, our “Test Kitchen Goddess,” that it should be called Polish Paradise. She was shocked at how quick and easy it was to make, especially for as much as she and my dad loved it. When spooning the sauerkraut into the measuring cup, it doesn’t actually need to be drained, but it shouldn’t be accompanied by a lot of excess liquid. Please note this isn’t a dish that should be eaten every night if you’re watching your sodium intake, since the amount of sodium is pretty high. That said, the recipe has only a fraction of the sodium it would have if you were to eat something similar in most restaurants.

Recipe notes

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