Pierogies with Bavarian Salsa

If you have never heard of a pierogi, let me be  the vessel of great change in your life today and introduce you to this succulent dumpling.  Trust me, you will never be the same.

Pierogies are one of those foods that almost every country has a version of.  I am using the polish spelling but they can also be spelled perogi, pierogy, perogy, pirogi, pyrogie, or pyrogy.  Do I make my point that these lovely dumplings are found just about everywhere?  Why, you ask?  Cause they’re good.

Pierogies are bite-sized dumplings made of unleavened dough and stuffed which a variety of ingredients that vary as widely as the countries who make them.   My friend Joy who’s family is from Czechoslovakia stuffs theirs with a sweet filling made of plums.  My friend Joe from Canada  makes his with mashed potatoes and plenty of cheddar.  Ground meat and sauerkraut are also used.  No matter the filling, they are tasty little pockets of delicious comfort food that you will want to eat again and again.  They are so innocent and harmless looking, these dumplings, but pretty soon you’ve stuffed yourself to the point of needing to loosen the top button of your pants.  I know this from experience.

Pierogies can be pan fried or boiled, they can be eaten on a roof, in a car, in a boat, near and far, you can eat them here or there, you can eat them anywhere.  Thanks for helping me illustrate my point Dr. Seuss.

ANYWAY, I digress, but the real point is, hand made Pierogies can be an all day affair and although worth the effort, I am going to leave the hand made pierogi business to my friends.  You can actually buy delicious perogies in the freezer section at your grocery store.  They are cheap, low-fat, and I make them into a 20 minute meal your whole family with thank you for.  Are you ready?

First you start with a big bag of Mrs. T’s frozen potato cheddar pierogies, a turkey kielbasa, a can of Rotel tomatoes, and a can of Bavarian sauerkraut.   Bavarian sauerkraut is just the regular old stuff with the addition of caraway seeds.  I think it just sounds fancy, don’t you?


You cook pierogies just like you do fresh pasta.  Just add them to a big pot of salted boiling water and let them bathe for 3 minutes or so until they float.  Take care not to overcook them.


Once they are done just drain them and let them rest in the sieve.

Cut up the kielbasa into  half inch slices and drop them in a very hot pan to get some color on them.  You really don’t need to add any fat to the pan.


Once the sausage is browned, take it out of the pan and put it on a plate.  Set it aside.

Pour the can of tomatoes and about 1/2 cup of the sauerkraut into the pan.  Sauerkraut is delicious, but it goes a really long way and it will overpower your whole dish if you use too much.  It’s about 84 cents a can so I feel ok about just using what I need and tossing the rest.


You just want to heat up these ingredients before you put the sausage back in.


You can add a little salt and pepper here if you like, but you shouldn’t need much.

Pile a few pierogies onto each of four serving plates.  The serving size on the box is three, but I think eight is a nice, round, filling number.  Yep eight is good.


You will notice that my dumplings are a little brown on the sides.  That’s because after I boiled them, I put them out on a dishtowel to dry and then seared them in a hot pan.  I have to say, that wasn’t the best idea I’ve had.  I burned my fingers and it took forever so I’d just skip that step.

Pile your sausage and salsa mixture onto the top of your dumplings.


I like to add a little freshly grated Parmesan and pepper to finish off the dish.


I think you will really enjoy this dish.  The slightly sour salsa cuts into the richness of these decadent dumplings and makes the perfect little bite.

Pierogies with Bavarian Salsa

Prep Time: 20 minutes

Serving Size: 4


  • 1 2lb bag of Mrs. T's Frozen Pierogies
  • 1 turkey Kielbasa
  • 1 can Rotel tomatoes
  • 1/2 cup Bavarian Sauerkraut
  • Salt and pepper to taste
  • 1/2 cup freshly grated Parmesan (optional)


  1. Boil a large pot of salted water and cook the pierogies according to package directions and drain.
  2. Cut the Kielbasa into slices and fry them in a dry pan. Set them aside onto a plate.
  3. In the same pan, pour in the tomatoes and the kraut, heating through.
  4. Add the sausage back to the pan and cook a couple of minutes until everything is hot, adding a little S & P if you desire.
  5. Divide the pierogies onto plates and top with the sausage and salsa mixture.
  6. Top with some Parmesan shavings if you like.





  1. chad havey says:

    I do love pierogies.

  2. mason havey says:

    Mom, I really liked this dinner!

Speak Your Mind