So, leading into the July 4th, I probably should have made something more appropriately festive for Independence Day.
But when I saw the most Polish of Polish recipes I was a) sad that I didn’t think to make it on the little-celebrated Casimir Pulaski Day and b) sure that I had to make it immediately. I mean, c’mon, it has kielbasa and pierogies. What more could I ask for? Oh yeah, it also has hot sauce.
Almost better than all of that, you can basically throw it all together on a pan with some peppers, onions, oil and a couple of spices, and you have dinner in 30 minutes.
The only downside is my desire to find hippie, sustainable kielbasa meant we had to hit up more than one grocery store, but thankfully, Fresh Thyme once again came to the rescue. But of course, if you don’t care about that (even though you should, sorry not sorry), kielbasa does abound in grocery stores.
The recipe tells you to mix the ingredients in a bowl first. I was even too lazy to do that. In hindsight, it was a cramped fit on my sheet pan that made stirring the spices and olive oil more difficult on the pan, so it is probably preferred. However, if my sheet pan were bigger than its 15×13-ish proportions, it’d probably be fine, and honestly, stirring halfway through helped with the exception of one pretty spiced (and delicious) pierogi.
And two sheet pans or a bigger one would be nice to get all the pierogies touching the pan and therefore have a bit more crunch. But let’s be honest, pasta stuffed with cheese and potatoes is amazing no matter what.
Here’s the recipe that I found linked to off of Buzzfeed but comes from the Foodie with Family blog:
- 2 packages (14 oz each) kielbasa
- 2 onions, halved and cut into strips
- 2 bell peppers, cut into strips
- 24 frozen pierogies (2 packages)
- 3 T. oil
- Salt and pepper, to taste
- 1 T. chili powder
- 2 t. hot sauce (I did not measure)
- ½ t. garlic powder
- ½ t. onion powder
- Grainy mustard, for serving (optional)
Heat oven to 400 degrees.
Cut kielbasa into 4-inch lengths and arrange on the outside of the sheet pan. Add the onions and bell peppers with 1 T. oil as well as a little salt and pepper (or do this in a big bowl), and try to keep on the outside to save direct pan space for the pierogies.
Add the pierogies to the pan with the remaining oil, and the spices, and hot sauce (or, again, do this in a big bowl and then add to the sheet pan).
Bake for 30 minutes, turning the pierogies and stirring the rest halfway through, and enjoy!