Polish Kielbasa And Pierogies - cooking recipe

Ingredients

1 (14 ounce) package Johnsonville Polish Kielbasa
2 (16 ounce) packages frozen potato pierogies
1 large onion, thinly sliced
2 tablespoons butter
chopped fresh parsley

Preparation

On a cutting board, cut sausage links into 1-inch pieces; set aside.
In a Dutch oven, cook pierogies according to package directions.
Drain and keep warm.
In a large skillet, melt butter and saute onion until tender, about 5 minutes.
Add sausage, continue to cook and stir until sausage is heated through and brown.
Stir in prepared pierogies.
Sprinkle with parsley, if desired.
Serve.