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 information
Yield
makes 1 serving
Ingredients
Preparation
Step 1
Boil the pierogies according to package directions.
Step 2
Meanwhile, place a small nonstick skillet over medium-high heat. Lightly mist the pan with spray and add the sausage and sauerkraut. Cook for 2 to 4 minutes, or until the sausage is warmed through and begins to brown in spots.
Step 3
Drain the pierogies and transfer them to a serving bowl. Top them with the sausage and sauerkraut mixture. Serve immediately.
nutrition information
Step 4
Calories: 263
Step 5
Protein: 15g
Step 6
Carbohydrates: 38g
Step 7
Fat: 8g
Step 8
Saturated Fat: 2g
Step 9
Cholesterol: 40mg
Step 10
Fiber: 2g
Step 11
Sodium: 1,470mg
