Ingredients :

• 2 or so pounds biala kielbasa
• 1 1/2 tablespoons fat (I like a combination of unsalted butter and grapeseed oil)
• 3/4 cup water, wine, or beer (I used Żywiec Porter)
• 1 1/2 tablespoons fat
• 1 pound fresh pierogi, about 12
• 1 cup sauteed onions, for serving
• Sour cream, for serving
• 1 pound sauerkraut, drained and rinsed
• 2 tablespoons unsalted butter
• 2 tablespoons ketchup*
• 1/2 cup water or low-salt chicken stock
• 5 juniper berries

Directions :

1. Prick sausage all over with a fork.
2. Heat fat over medium heat; add sausage.
3. Brown on both sides, about four minutes per side.
4. Add liquid and cover. Cook until interior temperature reaches 160°F, 20 minutes or so.
5. Remove lid and cook down remaininng liquid until sausage is lightly glazed, about 5 minutes. (Skip this step if using water.)
6. Serve with pierogi and sauerkraut.

Pierogi :

1. Heat fat in saute pan over medium heat.
2. Add pierogi, and cook until crisp and slightly blistered in appearance, about 4 minutes.
3. Turn pierogi, add 1/2 cup water.
4. Cook at a simmer until water is cooked off and pierogi crisps in remaining fat, 6 to 8 minutes. Watch carefully during the final few minutes!
5. Serve with sauteed onions and sour cream, if desired.

Sauerkraut :

1. Combine all and cook over medium heat, until water is absorbed and sauerkraut is tender. Serve.
2. *Inauthentic but good!