Grilled Pierogies and Kielbasa
This easy grilled dish combines savory kielbasa, tender potato-and-cheddar pierogies, and sweet grilled onions. Everything is tossed in a vibrant mustard-apple cider vinegar dressing and finished with fresh parsley. It's a quick, hearty meal perfect for grilling season, offering a comforting yet fresh take on classic Central European flavors.
Equipment
- 1 Grill For even cooking and char marks.
- 1 Large Mixing Bowl For preparing the dressing and tossing ingredients.
- 1 Whisk To emulsify the dressing smoothly.
- 1 Chef's knife For slicing kielbasa and chopping onion.
- 1 Cutting Board For safe and efficient prep work.
Ingredients
Main
- 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 cut into 6 wedges
- 1 pound frozen potato-and-cheddar pierogies do not thaw
- Kosher salt and freshly ground pepper
- 1/4 cup roughly chopped fresh parsley
Instructions
- 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.
- 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 and parsley. Season with salt and pepper and toss. Divide among shallow bowls.
Notes
For perfectly grilled pierogies, ensure your grill is preheated to medium to achieve a nice char without burning. Do not thaw the pierogies; grilling them from frozen helps maintain their shape and prevents them from sticking. The combination of mustard and vinegar in the dressing provides a bright, tangy counterpoint to the rich kielbasa and starchy pierogies; emulsify slowly for a smooth consistency. Grilling the onion wedges until tender and slightly caramelized adds a delightful sweetness. Consider finishing with a squeeze of fresh lemon juice before serving to elevate the flavors, and a sprinkle of smoked paprika on the pierogies for an extra layer of complexity.