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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; 24 g total fat; 8 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 54 mg cholesterol; 1331 mg sodium. 720 mg potassium; 34 g carbohydrates; 3 g fiber; 6 g sugar; 20 g protein; 0 g trans fatty acid; 1944 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 3 mg iron;

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