Pierogies and Kielbasa with Crispy Green Beans

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So I’m a college student, but I am always looking for something delicious to spice up my meals. This week's meal comes from one of my best friend's Polish family. Her Omi makes homemade pierogies on special occasions and celebrations. The Telatnik family shared the recipe with me that they use whenever they crave the homemade pierogies, but do not have the time to make them from scratch. I was a little skeptical about how it would taste since the pierogies came from a frozen bag, but I was utterly surprised. The recipe is so simple and easy that anyone could make this, and trust me on this, you want to try the recipe out. 


Serves: 12 people 

Serving Size: 4 Pierogies, 1 cup green beans, 1 polish sausage link

Calories per meal: 394


INGREDIENTS

  • 4 lbs. Mrs. T’s Classic Cheddar Frozen Pierogies

  • 36 oz. Green Beans

  • ¼ cup olive oil

  • 1 cup parmesan cheese

  • 1 tbs. Garlic salt

  • 8 tbs. Salted Butter

  • 2.25 lbs. Pre Cooked Polish Sausage

INSTRUCTIONS

  1. Preheat oven to 400 degrees

  2. Fill a large pot ½ way with water; boil; put pierogies into the water until boiling for 3 minutes

  3. Spread green beans on a baking sheet; drizzle olive oil over top; sprinkle garlic salt and parmesan cheese on the green beans. 

  4. Cook green beans for 45 minutes at 400 degrees and then broil for 10 minutes on 400 degrees or until crispy

  5. Brown salted butter in a pan over medium heat; add the butter to the top of the pierogies

  6. Cook polish sausage until seared on both sides in the same pan as butter.

  7. Plate up and enjoy!


PRO TIPS
For an extra bit of flavor, I added ranch seasoning to the green beans (I’m obsessed with ranch). I also stirred the green beans 2-3 times while they were cooking in the oven just to give them the all around crispness. 

If you are a college student wanting to try out this meal, you can always cook the pre cooked polish sausage in the microwave until warm. 

This meal is EXCELLENT and can be stored without tasting weird the next day. 

For the pierogies, adding sautéed onions to the top of them with the butter is immaculate.


*ALL RECIPE CREDIT TO THE TELATNIK FAMILY*

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