Pierogies with Meat Sauce

Pierogies with Meat Sauce
25 mins
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  • 1 12.8 ounce package frozen potato-and-onion-filled pierogies
  • 8 ounces uncooked chorizo sausage or bulk Italian sausage
  • 1 pint red and/or yellow cherry tomatoes, halved
  • 1 8 ounce can tomato sauce
  • 4 ounces watercress (4 cups)
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In a Dutch oven cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain; cover to keep warm.
Meanwhile, in a 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup of the tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, for 6 to 8 minutes or until tomatoes begin to soften.
Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress.

nutrition information

Per Serving: cal. (kcal) 419, Fat, total (g) 24, chol. (mg) 54, sat. fat (g) 8, carb. (g) 34, Monounsaturated fat (g) 10, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 20, vit. A (IU) 1944, vit. C (mg) 34, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 24, Cobalamin (Vit. B12) (g) 1, sodium (mg) 1331, Potassium (mg) 720, calcium (mg) 71, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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