Grilled Pierogies and Kielbasa
This easy recipe features grilled kielbasa and frozen potato-and-cheddar pierogies, alongside tender grilled onions. Everything is tossed in a bright, tangy whole-grain mustard and apple cider vinegar dressing, finished with fresh parsley. It's a satisfying, hearty dish perfect for a quick, flavorful meal.
Equipment
- 1 Grill
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Baking Sheet or Platter For holding grilled items
- 1 Grilling Tongs
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
Crucially, do not thaw the frozen pierogies before grilling; they will cook through evenly while developing a pleasant outer char. Ensure your grill is preheated to medium to achieve good grill marks and even cooking. Covering the grill during cooking helps to steam the pierogies, ensuring they cook through. The whole-grain mustard and apple cider vinegar dressing adds a bright, tangy counterpoint to the rich kielbasa and starchy pierogies. Consider a pinch of sugar or honey for sweetness, or a sprinkle of smoked paprika on the onions and pierogies before grilling for added depth. Fresh dill makes a lovely alternative to parsley.