What's for Dinner? Grilled Kielbasa and Pierogi!

I look forward to Christmas every year...not because of the presents, but because it is usually the one time during the year that I get Polish food.  My mother's side of the family are Polish, and it had a big influence on us growing up.  My Grandmother and Great Aunts all spoke Polish to each other when they didn't want us overhearing anything we shouldn't!  For days and weeks in advance of Christmas, they would slave over borscht, pierogi, golumbki (stuffed cabbage) and Hungarian Butterhorn cookies.  The torch has since been passed to my mother, sister and I, and we do our best to recreate the same dishes.

This week I got a magazine in the mail that had a recipe for kielbasa and pierogi, and I thought to myself, why do I have to wait until Christmastime to have this??  I don't!  This version had a vinaigrette made with whole grain mustard and apple cider vinegar that you toss with everything that made it a bit different.  It was really good, and although I don't usually like the sweet/meat combo (I'll go in to that at a later date), it was tasty!  It definitely gave the dish a little more of a German flair, but it was a nice variation on the standard.

Hopefully you will say, as my Grandmother taught us to say after each meal, "dziękuję za smaczny obiad" or "thank you for the delicious dinner".  Enjoy!

Grilled Kielbasa and Pierogi
Adapted from Food Network Magazine
Serves 4

• 1 lb kielbasa (I used turkey), cut into 4-6 large pieces 
• 1 1/2  TBSP whole grain mustard
• 1 TBSP apple cider vinegar (use white wine vinegar if you don't like sweet)
• 3 TBSP olive oil, divided
• 1 large onion, sliced in half moons
• 1 pkg sliced white mushrooms
• 1 lb frozen potato and cheese pierogi, keep frozen (I found a brand called Cheemo that is pretty good)
• minced green onion for garnish
• sour cream

Grill the keilbasa until marked and heated through.  Set aside.

Whisk the mustard, vinegar and 1 TBSP of the olive oil together.  Set aside.

In a large skillet, heat 1 TBSP of olive oil, and saute the onions and mushrooms until browned and soft.  Set aside.

In the same skillet, heat the remaining olive oil and add frozen pierogi.  Saute a couple of minutes on one side and then flip over.  After another couple of minutes, add a couple of tablespoons of water and cover.  Let steam until they are cooked. Uncover and add in kielbasa, onions and mushrooms.  Add vinaigrette and salt and pepper to taste. Combine thoroughly. Make sure everything is hot and put on serving platter.  Top with chopped green onion and a dollop of sour cream.  Enjoy!


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