German Pierogies With Kielbasa, Bacon & Apples

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With the beginning of fall, I start to think about Oktoberfest and all of the wonderful German dishes that my grandma made. I was asked for this recipe and, I must admit, it's one of those family recipes that doesn't have any sound measurements. It has been in my family for three generations and each cook makes their own alterations.

My alteration to the original recipe is to use frozen Pierogies. (Don't tell grandma, but they are just as good as home-made and a huge time saver.)

With my version, I can have supper on the table in 30 minutes... great for today's busy, working schedules.

pinch tips: Perfect Pasta Every Time





10 Min


20 Min


Stove Top


1 bag(s)
frozen pierogies (i like mrs. t's, cheddar and potato) i use about 3/4 of a large bag, 16-20 pierogies.
2 large
gala apples, peeled and sliced in thick slices
1 pinch
allspice or cloves, optional
1 tsp
5 Tbsp
(approximate) butter and/or bacon grease for frying
1 medium
onion, chopped
5 slice
bacon, pre-cooked or cook your own and use some of the bacon grease for frying onions, cut into 1" pieces
ring of a good quality, fully-cooked polska kielbasa, coarsley ground if you can find it, cut into 1 1/2" chunks.
1 jar(s)
16 oz. aunt nellie's sweet and sour red cabbage, to be served on the side. (can be found next to the canned sauerkraut, in a glass jar.)
salt and pepper to taste

Directions Step-By-Step

Melt 3 T. butter in a large pan with deep sides. Add chunky apple slices, 1 tsp. sugar and a pinch of cloves or allspice. Fry gently so that the slices stay whole until golden. Remove from pan and place on a large platter (or 9x13 dish).
In same pan, fry bacon or warm pre-cooked bacon. Remove and place in a pile next to the apples. Fry onions in 1-2 T. bacon grease or add 1-2 T. butter, if not using. Salt and pepper, if necessary. (Bacon is usually salty enough.) Fry until onions begin to caramelize. Place in a pile along side the other previously cooked ingredients.
In same pan, fry Kielbasa on cut ends just to get a little color and pick up the flavors of the pan. Place in a pile with rest of cooked ingredients.
In same pan, bring 1/2" water to a gentle boil. Add frozen pierogies. (For 4 people, I usually figure 16-20 pierogies.) Gently simmer for 5 minutes. (Check to make sure they don't stick.) Drain. Melt 2-3 T. butter, bacon grease or a combo and return pierogies to pan and fry for a minute or so. Gently, layer all of the ingredients back into pan with pierogies saving bacon chunks for last to top the whole thing. Cover and warm until just heated through, or you can cover tightly and warm in the oven until heated through.
Top with chopped chives or fresh parsley, if desired and a side of sour cream. Serve with warmed sweet and sour red cabbage on the side.

About this Recipe

Main Ingredient: Pork
Regional Style: German