Pierogies with Kielbasa and Sauerkraut
- 3 potato and Cheddar pierogies (2.5 g of fat or less for 3 pierogies; I used Mrs. T’s)
- Olive oil spray
- 2 ounces smoked turkey sausage or kielbasa (5 g of fat or less per 2-ounce serving), cut into ÂĽ-inch-thick rounds on a diagonal (look for it packaged in the refrigerated section, usually near the breakfast meats)
- ÂĽ cup sauerkraut from a bag or jar (not canned; look for it in the refrigerated section near the pickles)
Instructions:
When spooning the sauerkraut into the measuring cup, it doesn’t actually need to be drained, but it shouldn’t be accompanied by a lot of excess liquid.
- Boil the pierogies according to package directions.
- Meanwhile, place a small nonstick skillet over medium high heat. Lightly mist the pan with spray and add the sausage and sauerkraut. Cook for 2 to 4 minutes, or until the sausage is warmed through and begins to brown in spots.
- Drain the pierogies and transfer them to a serving bowl. Top them with the sausage and sauerkraut mixture. Serve immediately.