Knackwurst and Sauerkraut Pierogi Bake

Knackwurst and Sauerkraut Pierogi Bake

Recipes with Knackwurst

This bake transforms frozen pierogi into a comforting, flavorful meal. Tangy sauerkraut and savory knackwurst complement the doughy pierogi, creating a quick weeknight dinner. A simple sour cream sauce binds it all together.

Prep Time

15 min

Cook Time

30 min

Servings

4

Difficulty

Easy

Ingredients

  • 500g frozen pierogi
  • 400g Knackwurst, sliced
  • 500g sauerkraut, drained
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 200ml sour cream
  • 100ml milk
  • 1 tsp caraway seeds
  • Salt and pepper to taste

Steps

1

Preheat oven to 180°C (350°F).

2

Sauté onion in olive oil until softened. Add knackwurst and cook for 5 minutes.

3

In a bowl, combine pierogi, sauerkraut, knackwurst mixture, and caraway seeds. Season with salt and pepper.

4

Transfer mixture to a baking dish. Whisk together sour cream and milk, then pour over the pierogi mixture. Bake for 30 minutes, or until golden brown.

Tips

Ensure the sauerkraut is well-drained to prevent a soggy bake. For extra flavor, add a sprinkle of smoked paprika before baking.