7 frozen potatoe & cheese pierogies (from a 12.84 oz pkg of 14)
Instructions
In a large bowl, combine mustard, brown sugar, and
vinegar. Add sausage and onion and toss to coat.
Place sauerkraut in a 4 quart slow cooker. Spoon
sausage and onion mixture on top of sauerkraut.
Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to
4 hours.
When ready to serve, add frozen pierogies on top.
Cover and cook on HIGH about 40 minutes more, until
pierogies are heated through.
Stir gently to combine and serve.
Serving
Suggestions
You can also use a jar of red cabbage in place of sauerkraut and add a cut up apple.
Originally Submitted
1/26/2017
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