Instructions
1.
In a small bowl, whisk all mustard ingredients together. Place in refrigerator until ready to use.
2.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins, drain and set aside.
3.
In a large non-stick pan, heat oil over medium-high heat. Add onion and saute for 5-6 mins until lightly golden.
4.
Add kielbasa and sauté for an additional 2-3 mins. Toss in perogies and fry for 2-3 mins more. Season with fresh ground pepper.
5.
Serve warm with hot mustard.
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ingredients
1 bag of Holy Perogy!™ 1 tbsp. canola oil 200 g Polish Style Kielbasa (thinly sliced) 1 medium onion (thinly sliced) Fresh ground pepperPossible Toppings
Chives Sour CreamHot Mustard
½ cup yellow mustard 1 tsp. Mustard powder 1 tsp. apple cider vinegar 1 tbsp. hot chili sauce
