Potato & Cheese Pierogi with Beer Brats

Serving Size:  2-3


12 oz. Pappardelle’s Traditional Potato & Cheese Pierogi
1 package of beer brats of your choice (we like CharcutNuvo/Continental Sausage)
1-8 oz. jar of sauerkraut (or homemade), drained
1 whole yellow onion, thinly sliced
4 tbsp. butter
1 tbsp. olive oil
Salt and pepper to taste


  1. In a medium-sized sauté pan, melt the butter and sauté the thinly sliced onions over low heat for about 20 minutes to caramelize. Add the sauerkraut once the onions are caramelized. Toss to combine and heat through. Reserve.
  2. Bring a large pot of lightly salted water to a boil. Cook the pierogis for 6 minutes. In the last 3 minutes, add the whole sausages in the last 3 minutes. Remove with a slotted spoon and let cool.
  3. Meanwhile, heat the olive oil in a large sauté pan to medium-high heat. Add olive oil, the pierogis and the whole brats and cook until the pierogi are golden brown on each side and the brats are seared. Remove from heat. Drain over a paper towel. Season with salt and pepper.
  4. Serve the brats sliced or whole. Garnish with the caramelized onion and sauerkraut mixture.