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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain; cover to keep warm.

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  • Meanwhile, in a 12-inch skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Set aside 1/2 cup of the tomatoes; add the remaining tomatoes and the tomato sauce to sausage in skillet. Cook for 6 to 8 minutes or until tomatoes begin to soften.

  • Divide pierogies among four serving plates; spoon tomato mixture over pierogies. Top with the reserved tomatoes and the watercress.

Nutrition Facts

419 calories; fat 24g; cholesterol 54mg; saturated fat 8g; carbohydrates 34g; mono fat 10g; poly fat 2g; trans fatty acid 0g; insoluble fiber 3g; sugars 6g; protein 20g; vitamin a 1943.6IU; vitamin c 33.7mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3.9mg; vitamin b6 0.5mg; folate 24.2mcg; vitamin b12 1.2mcg; sodium 1331mg; potassium 720mg; calcium 70.7mg; iron 2.9mg.
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