We are back from vacation and slowly getting back into the kitchen. This was the last dinner I made before we left and it was FANTASTIC!
1 pound kielbasa (pork or turkey), cut into 4 pieces
2 tablespoons whole-grain mustard
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 large white onion, sliced (leave in chunks if using an outdoor grill and slice later)
1 pound frozen potato-and-cheddar pierogies (do not thaw)
Kosher salt and freshly ground pepper
1/4 cup roughly chopped fresh parsley
Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth. Set aside.
Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies, onoins and parsley. Season with salt and pepper and toss. Divide among shallow bowls.
Did I change anything? I cooked the sausages and the pierogies/onion mixture at the same time. I left out the parsley.
What did the family think? Hubby and I had this and really, really liked it. The boys ate the sausages and a mishmash of other things since I was trying to clean out the frig since we were going out of town.
Where did this recipe come from? Food Network
photo from Food Network