Grilled Pierogies and Kielbasa
Grilled Pierogis and Kielbasa
Meat and Poultry
Ingredients
- 1 pound kielbasa
- 2 tablespoons whole-grain mustard
- 2 tablespoons Fustini's Michigan Apple balsamic
- 1/4 cup Fustini's Sage and Wild Mushroom olive oil
- 1 large white onion, cut into wedges
1 pound frozen pierogis (do not thaw)
- salt and pepper to taste
- 1/4 cup fresh parsley, roughly chopped
Directions
- Preheat a grill to medium. Grill the kielbasa, turning until marked 8-10 minutes. Transfer to a baking sheet or platter.
- Whisk the mustard and vinegar in a large bowl, slowly whisk in 2 tablespoons of olive oil until smooth.
Toss the onion and pierogis with the remaining olive oil and season with salt and pepper. Place on the grill and cook until the pierogis thaw and onions begin to soften about 5 minutes. Turn the pierogis and onions over and continue to grill, covered, until the pierogis are cooked through and the onion is tender, 4-6 minutes. Transfer to the baking sheet or platter.
Slice the kielbasa into 3" pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogis and parsley. Season with salt and pepper. Toss well before serving.
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