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Grilled Pierogies and Kielbasa with Mustard Vinaigrette
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Ingredients: | |
1 lb | pork kielbasa, cut into pieces |
2 tablespoons | whole-grain mustard |
2 tablespoons | apple cider vinegar |
1/4 cup | extra virgin olive oil |
1 large | onion, cut into wedges |
1 lb | frozen potato and cheddar pierogies, (do not thaw) |
Salt | |
pepper to taste | |
1/4 cup | roughly chopped fresh parsley |
Directions:
Preheat grill to medium.
Grill the kielbasa, turning until marked (about 8-10 minutes). Transfer to a large bowl.
Whisk together the mustard and apple cider vinegar. Slowly add 2 tablespoons of extra virgin olive oil while whisking until combined. Set aside.
Combine the remainder of the extra virgin olive oil, onion, and pierogies in a large bowl and toss to coat. Grill the onion and pierogies, covered, until the pierogies thaw (about 5 minutes). Turn the pierogies and onion and grill, covered, until everything is cooked through (about 4 minutes). Transfer the pierogies to a bowl with the kielbasa. Separate the onion and place on a cutting board.
Roughly chop the grilled onion and add it to the bowl containing the kielbasa and pierogies.
Pout the mustard vinaigrette in the bowl and toss to coat the kielbasa, pieorgies, and onion.
Season with salt and pepper. Sprinkle with parsley.
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