Red Pepper Kielbasa Pierogi Skillet
The perfect easy weeknight meal, or a great way to spice up your Easter dinner! These red pepper kielbasa pierogies with a creamy roasted red pepper feta sauce are absolutely delicious and will be a meal you come back to again and again. If you’ve never made pierogies from scratch, I’m right there with you! I partnered with Jaju Pierogi for this recipe, using their Jaju Kielbasa Red Pepper Pierogies, and I’m so happy that I did. These traditional Polish pierogies are from a small, Polish, sister- and women-owned company that use a Pierogi recipe that’s been passed down for generations! They named they’re business ‘Jaju’ after their grandfather, and I’m honestly obsessed with their story and their Pierogies! Learn more about them here.
I paired these spiced up Pierogies with the Domaine de la Solitude Côtes du Rhône Rouge (see local and US links below!). Côtes du Rhône Rouge is a red blend referred to as ‘GSM’ from the Rhône Valley in the south of France. GSM stands for Grenache, Syrah, and Mourvèdre - 3 grape varieties that work together to create a fantastic style of wine that can be medium-to-full bodied with a unique blend of flavours. These wines can be described as fruity, spicy, herbal, and floral, and are a fantastic representation of the Côtes du Rhône ‘terroir’. This one is particular is an easy-going, approachable wine that still carries a kick of boldness that red wine lovers will be drawn to. It has flavours of tart cherry, plum, blackberry, pepper, and sage with hints of orange peel. The combination of flavours compliments the red pepper in this dish, and the wine’s weight and complexity match that of the perogies, so neither is overpowered and both the wine and the food have their change to shine.
Get the wine here:
Red Pepper Kielbasa Pierogi Skillet
Ingredients
- 1 Jar roasted red peppers (with juices/oil)
- 1 lemon, juiced
- 1 tsp lemon zest
- 1/2 cup feta
- 1/3 cup 14% sour cream
- 2 small garlic cloves
- 2 tbsp fresh basil, chopped
- Optional: Salt to taste
- 1 package of Kielbasa & red pepper pierogi – Jaju Pierogi
- 2 tbsp butter
- 2 tbsp olive oil
- Kielbasa, cut into 1/2 inch rounds
- 3 small garlic cloves, pressed
- 1/2 onion, sliced
- Red pepper, cut into 1-2 inch pieces
- Optional toppings: Sauerkraut, sour cream, crumbled feta, fresh basil
Instructions
- Prepare roasted red pepper feta sauce: Add all ingredients, except for salt, to a high-powered blender and blend until smooth. Add salt to taste (the feta is salty so this might not be needed for you).
- Add olive oil and butter to a large non-stick skillet and heat over medium-high heat. When butter is melted, add garlic and onions and saute until softened and fragrant, then add sliced kielbasa and red peppers. Turn heat down to medium and saute for another 5 minutes or so.
- While your sausage and veggie mixture is cooking, bring water to a boil in a medium saucepan and boil your Red Pepper Kielbasa Pierogies for 5 minutes.
- Remove the pierogies from the water and add directly to skillet.
- Fry the pierogi for 5-10 minutes, flipping half way through to crisp up both sides. If desired, add some pierogi water to the skillet and cover to steam and further soften the red peppers.
- Plate pierogi, sausage, and vegetables. Top with a generous amount of red pepper sauce and garnish with optional toppings: sauerkraut, sourcream, crumbled feta, and chopped fresh basil (I recommend them all!)
- Enjoy with a glass of Cotes du Rhone Rouge!
