Easy Pierogis with LIttle Smokie Sausages

Bring water to a boil in a large pot to cook pasta, according to directions. When they are al dente, drain, and put aside. In the meantime, slice the onions thinly. Heat the butter/EVOO in a large fry pan, then add the onions. Cook until caramelized. Be careful to not let them burn. Once they are ready, add the thinly sliced mushrooms. When the mushrooms have browned and reduced nicely, add the sauerkraut and its liquid. Cook on medium high, stirring constantly to brown, but do not let it burn. Add the sausages, and soup. Mix and cook together until a golden color. Add the pasta and sausage mixture together and put in a casserole dish. They may be served immediately or reheated by microwave.

I have also put them in a crock pot and brought to a potluck at work. This also freezes great in individual servings for lunches! This is a great, easy meal, and it brings back our polish heritage!! Serves at least 8.