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Kielbasa w/ Onion, Kraut, Pierogi

ForensicBBQ
Polish night on the Blackstone. Great heat-and-eat style for a weeknight meal
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Ingredients
  

  • 2 Links Kielbasa Kowalski, sliced
  • 1 Jar Sauerkraut (16oz) Drained
  • 1 Onion Diced
  • 4 Cloves Garlic Minced
  • 6 Pierogi Frozen
  • 2 Tbsp Butter

Instructions
 

  • Heat Blackstone to Medium-high. My two burner, I set left to Medium High, right to low to keep warm
  • Throw a pad of butter or some oil and brown the kielbasa slices. When they're nice and cooked, push to the warm side of the Blackstone, or remove.
  • Add onion and cook until translucent. Add garlic at the end for 1-2 minutes and cook until fragrant.
  • Add the kraut and combine with onion. Cook until the mix is a golden brown.
  • Re-introduce the kielbasa to the blend and keep on warm side. Throw another pad of butter down and cook frozen pierogi per instruction.
  • Enjoy