Pierogi with Kielbasa

Ingredients

• 2 lbfrozen potato pierogi$4.68
• 12 ozkielbasa sausage, sliced$5.51
• 1 eachyellow onion, sliced$1.33
• 3 tbspunsalted butter$0.52
• 0.5 cupsour cream$1.24
• 2 tbspfresh dill, chopped$0.66
• 0.5 tspkosher salt$0.02
• 0.25 tspblack pepper$0.04
• Total for 4 servings$14.00

Most of the cost is kielbasa sausage, sliced ($5.51) and frozen potato pierogi ($4.68). Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Bring a large pot of water seasoned with half of the kosher salt to a rolling boil over high heat.
2. Add the frozen potato pierogi to the boiling water and cook for 3 to 5 minutes, until all pierogi float to the surface. Drain thoroughly in a colander.
3. Melt 1 tablespoon of the unsalted butter in a large skillet over medium-high heat. Add the sliced kielbasa and sauté for 5 to 6 minutes, turning occasionally, until nicely browned and crisp on the cut sides, then transfer the sausage to a plate.
4. Melt the remaining 2 tablespoons of unsalted butter in the same skillet over medium heat. Add the sliced yellow onion, the remaining kosher salt, and the black pepper, cooking for 6 to 8 minutes until softened and light golden brown.
5. Push the onions to the sides and add the drained pierogi to the skillet in a single layer. Cook over medium heat for 6 to 8 minutes, flipping halfway through, until both sides are golden and crispy.
6. Return the browned kielbasa to the skillet and gently toss with the pierogi and onions over low heat for 1 to 2 minutes, until everything is piping hot.
7. Divide the hot pierogi and kielbasa evenly among four plates, garnish with fresh chopped dill, and serve with dollops of sour cream.