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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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Instructions Checklist
  • 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.

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

Nutrition Facts

419 calories; total fat 24g; saturated fat 8g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterol 54mg; sodium 1331mg; potassium 720mg; carbohydrates 34g; fiber 3g; sugar 6g; protein 20g; trans fatty acidg; vitamin a 1944IU; vitamin c 34mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 24mcg; vitamin b12 1mcg; calcium 71mg; iron 3mg.

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