Meat and Potatoes…Sort OfJuly 20, 2011
With a heat wave sweeping the nation, it’s the perfect time to fire up the grill…and then eat inside. This recipe from the Food Network Magazine may appear to be a rich, heavy meal, but it’s actually deceptively light and summery. Using turkey kielbasa keeps the fat and calories down, and the mustard vinaigrette lends a nice tang to the sausage and the pierogies. If you’ve got the skill and time to make your own pierogies, go for it. But for the rest of us, the frozen ones work well, and grill up rather nicely – the edges get crispy while the middle stays velvety soft. This is also much healthier than frying them. Just keep an eye on them so they don’t burn (move to a cooler part of the grill if they’re blackening). Serve with a garden salad for a complete meal. Enjoy!
Grilled Pierogies and Kielbasa
1 pound kielbasa (pork or turkey), cut into 4 pieces
2 tablespoons whole-grain mustard
2 tablespoons apple cider vinegar
¼ cup extra-virgin olive oil
1 large white onion, cut into 6 wedges
1 pound frozen potato-and-cheddar pierogies (do not thaw)
Kosher salt and freshly ground pepper
¼ cup roughly chopped fresh parsley
Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter. Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth. Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw 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 sheet or platter. Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Eat!