Preparation & Cooking Tips
KIELBASA
REFRIGERATION:
Do you want to enjoy your kielbasa in the next 7 days?
If so, place it in the refrigerator. An unopened vacuum-sealed package will stay good for 10 days. An opened package will stay good for 5 days.
If not, place it in the freezer. An unopened vacuum-sealed package will stay good for 6 months. When you are ready, put it in the refrigerator the day before you want to eat it.
PREPARATION:
Fresh/Raw Kielbasa: Place it in a large pot and cover it with water. Bring to a boil over high heat. Reduce heat and simmer uncovered for 30 minutes until internal temperature reaches 168° to 174° F. You can then grill or roast as described below.
Any smoked kielbasa is ready to eat as it is already fully cooked. Simply heat it up.
COOKING METHODS:
Grill: Place kielbasa on a hot grill for 4-6 minutes, then flip and cook the other side.
Roast: Place kielbasa on a tray in a 350° oven for about 20 minutes, turning frequently.
Sauté: Cut kielbasa into 1” thick slices and pan fry it with oil and sliced onions.
Boil: Place kielbasa in a pot of water. Bring water to a boil, then turn down the heat and simmer for 5 to 10 minutes.
PIEROGI
BOILING:
Bring salted water to a boil, then add pierogi and heat until they come to the surface. Usually 3-5 min. Serve with caramelized onions and sour cream on the side.
THAWING:
Place the packaged pierogi in the refrigerator for 5 to 8 hours or overnight. To thaw using a microwave, put package in microwave and heat for one minute on each side or use the defrost cycle according to the manufacturer’s instructions.
PAN FRYING:
Place about ¼ inch of cooking oil in frying pan and fry pierogi until they are golden brown on both sides. Serve as above.
CARAMELIZED ONIONS:
Fry onions in a combination of cooking oil and margarine or butter. Add a pinch of brown sugar and a few drops of lemon juice just before they are done.
SWEET PIEROGI:
(Blueberry / Cheese / Prune / Strawberry / Prune)
Tastes great topped with a mixture consisting of sour cream, sugar, and vanilla sugar.
SMACZNEGO!
REFRIGERATION:
Do you want to enjoy your kielbasa in the next 7 days?
If so, place it in the refrigerator. An unopened vacuum-sealed package will stay good for 10 days. An opened package will stay good for 5 days.
If not, place it in the freezer. An unopened vacuum-sealed package will stay good for 6 months. When you are ready, put it in the refrigerator the day before you want to eat it.
PREPARATION:
Fresh/Raw Kielbasa: Place it in a large pot and cover it with water. Bring to a boil over high heat. Reduce heat and simmer uncovered for 30 minutes until internal temperature reaches 168° to 174° F. You can then grill or roast as described below.
Any smoked kielbasa is ready to eat as it is already fully cooked. Simply heat it up.
COOKING METHODS:
Grill: Place kielbasa on a hot grill for 4-6 minutes, then flip and cook the other side.
Roast: Place kielbasa on a tray in a 350° oven for about 20 minutes, turning frequently.
Sauté: Cut kielbasa into 1” thick slices and pan fry it with oil and sliced onions.
Boil: Place kielbasa in a pot of water. Bring water to a boil, then turn down the heat and simmer for 5 to 10 minutes.
PIEROGI
BOILING:
Bring salted water to a boil, then add pierogi and heat until they come to the surface. Usually 3-5 min. Serve with caramelized onions and sour cream on the side.
THAWING:
Place the packaged pierogi in the refrigerator for 5 to 8 hours or overnight. To thaw using a microwave, put package in microwave and heat for one minute on each side or use the defrost cycle according to the manufacturer’s instructions.
PAN FRYING:
Place about ¼ inch of cooking oil in frying pan and fry pierogi until they are golden brown on both sides. Serve as above.
CARAMELIZED ONIONS:
Fry onions in a combination of cooking oil and margarine or butter. Add a pinch of brown sugar and a few drops of lemon juice just before they are done.
SWEET PIEROGI:
(Blueberry / Cheese / Prune / Strawberry / Prune)
Tastes great topped with a mixture consisting of sour cream, sugar, and vanilla sugar.
SMACZNEGO!