Having heritage from a poor, Slavic country limits my desires for homeland cooking. Unlike those whose last names inspire images of grandmothers over rich stews, or handmade pastas or buttery pastries, mine is the simple Polish translation of “owl.”
My dad remembers growing up in a house full of sausages, dumplings and dark beet soups – and I remember visiting my grandparents’ house with my nose turned up at such olfactory overloads.
But here, finally, I am embracing my Polish roots and all of their carb and fatty-meats glory. And it was delicious!
Grilling pierogi is genius. Pierogi are simple dumplings usually filled with potatoes and cheese, but you can get them with all sorts of sweet and savory fillings. Available right in the regular grocery store – frozen or in the deli section. I’m sure in Chicago you can find them right outside your door.
I love the charred, smoky flavor. And added to grilled onions, kielbasa sausage and a mustard vinaigrette? Please. Can’t wait to make this for my dad next time I’m home!
This recipe is EASY and adapted from Food Network Magazine.
Grilled Pierogi with Kielbasa
- 1 pound kielbasa (I used 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 (I used purple spring onions halved)
- 1 pound frozen potato-and-cheddar pierogi (do not thaw)
- Kosher salt and freshly ground pepper
- 1/4 cup roughly chopped fresh parsley
Preheat a grill to medium or light your charcoals. When hot, grill the kielbasa, turning, until charred and split, 8 to 10 minutes. Transfer to a baking sheet or platter and cut into large chunks.
Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
When sausage is off, toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw (soft in middle) 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 bowl with vinaigrette.
Add kielbasa to the bowl with the mustard dressing and pierogi. Add parsley. Season with salt and pepper and toss.
We packaged ours up with some additional fixins and brought to a concert downtown. It was a great picnic meal because I felt like I was eating street food – but so much better than the traditional hot-dog stand! A few friends came by and tasted with us.
I highly recommend using charcoal to grill these – that flavor is like liquid smoke and takes this to the next level.
Enjoy, friends! xoxo
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