Sauerkraut Pierogi with Kielbasa: Family Style
Forty-Eight (48) boiled pierogi with caramelized onions, and Polish kielbasa medallions. Ready to be pan-fried!
Out of stock
pierogi (flour, water, onions, canola oil, sugar, salt, corn starch), sauerkraut, kielbasa, onion
For best quality, thaw under refrigeration overnight.
- Preheat oven to 350º.
- Bake, covered, for 20-25 minutes. Remove lid and continue to back for 5-10 minutes or until inside reaches 165°.
- Stir halfway through cook time
For safety we recommend all products are reheated to an internal temperature of 165º.