Ingredients:

  • 4 Tbsp (57g) Unsalted Butter, divided
  • 1 lb (450g) Smoked Kielbasa Sausage, sliced into 1/2-inch coins
  • 2 large Yellow Onions, thinly sliced
  • 3 Garlic Cloves, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Kosher Salt, or to taste
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 (16 oz) package Frozen Potato & Cheddar Perogies
  • 1/4 cup (60 ml) Chicken or Vegetable Stock
  • 1/2 cup (120 ml) Full Fat Sour Cream
  • 1 cup (100g) Shredded Sharp Cheddar or Gruyère Cheese
  • 2 Tbsp Thinly Sliced Fresh Chives or Spring Onions, for garnish

Instructions:

  1. Prepare the Sausage: Slice the Kielbasa into coins. Add 1 tablespoon of butter to a large, heavy-bottomed skillet over medium-high heat. Sear the sausage coins for 3–4 minutes per side until beautifully browned and slightly crispy. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Start the Onions: Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter. Add the thinly sliced onions, salt, and pepper. Stir well to coat.
  3. Caramelise Slowly: Cook the onions for 25–30 minutes, stirring occasionally (every 5 minutes or so). They should turn a deep, rich amber colour.
  4. Add Aromatics: In the last 5 minutes of the onion cooking time, stir in the minced garlic and dried thyme. Cook until the garlic is fragrant (about 1 minute).
  5. Cook the Perogies: While the onions finish, cook the frozen perogies according to package instructions, typically by briefly boiling them until they float (3–4 minutes). If skipping boiling, pan-fry them from frozen until golden brown and tender.
  6. Drain Thoroughly: If boiled, drain the perogies completely and ensure they are dry. Set aside.
  7. Combine and Deglaze: Return the reserved sausage to the onion mixture in the skillet. Add the 1/4 cup of stock and scrape up any browned bits (fond) from the bottom of the pan.
  8. Fold in Cream and Perogies: Reduce the heat to low. Stir in the sour cream until combined and warmed through. Gently fold in the cooked perogies, ensuring they are coated but not broken.
  9. Cheese and Broil (Optional Finish): Sprinkle the shredded cheese evenly over the top of the skillet mixture. Place the oven-safe skillet under a hot broiler for 2–3 minutes, watching carefully, until the cheese is bubbling and golden brown.
  10. Rest and Serve: Remove from the oven, let rest for 5 minutes, garnish generously with fresh chives, and serve directly from the skillet.