Here’s one of our new favorite go-to meals for those nights when we’re short on time and extra hungry. The smoky kielbasa pairs perfectly with cheesy pierogis, and I’ve been sneaking in turkey kielbasa lately to lighten things up just a bit—no one ever notices, and the flavor is still spot on.
It’s quick, cozy, and so satisfying. No wonder this dish never makes it to leftovers.
- 1 medium onion, chopped
- 1 bell pepper, cut into cubes (as you can see, I had half a green and half a yellow)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp season salt
- 1/2 tsp fresh ground pepper
- 1 package kielbasa or smoked sausage, cut into half inch slices
- 1 package frozen pierogis (we love the onion and cheese version)
Let’s cook!
- In a large bowl, combine the chopped onion, bell pepper, olive oil, spices, and sliced kielbasa. Mix well so everything gets evenly coated.
- Prep your pierogis by giving them a quick rinse under cold water, then drain them in a colander. Set aside.
- Unless you have a large-capacity air fryer, you’ll likely need to cook in two batches. Add the kielbasa and veggie mixture to a 380°F air fryer. Cook for 4 minutes.
- Shake the basket, then add half the pierogis. Cook for another 8 minutes, or until the pierogis are golden and puffy, the sausage is browned, and the veggies are tender.
- Transfer everything to a serving platter and repeat with the second batch.
- Tip: Once both batches are done, I like to toss the first batch back into the air fryer for about a minute—just to warm it through and bring everything to the same temperature.
Serve with a side of sour cream or sweet-hot mustard (I can never choose between the two!). A simple salad rounds out the meal perfectly.
Fast, flavorful, and deeply comforting—this one’s earned a regular spot on our weeknight rotation. And based on how fast it disappears, I think it’s here to stay.
Eat well friends!
Michelle Cooks 
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