Kolbassa & Sauerkraut Skillet

Ingredients

1 package (16.9 oz.) frozen potato and onion pierogi
2 tablespoons butter, divided
2 tablespoons canola oil, divided
2 packages Brandt Kolbassa, cut in half lengthwise and sliced into 1/2-inch pieces
2 cups drained Kuehne Sauerkraut
Salt and pepper to taste
Sour cream, optional
Chives for garnish

Direction

1. Cook pierogi according to package directions. Meanwhile,
   in a large skillet over medium heat add 1 tablespoon butter
   and 1 tablespoon oil. Add Brandt Kolbassa; cook and stir until lightly browned, 2-3 minutes.
2. Add the Kuehne Sauerkraut and cook until heated through and slightly golden in colour. Remove from pan and keep warm.
3. Heat remaining butter and oil in the same skillet on medium heat. Drain pierogies, add to skillet. Cook and stir until browned, about 3-5 minutes. Add the sauerkraut and kolbassa mixture back into skillet; toss to coat. Serve with sour cream and chives.