Grilled Perogies and Kolbassa



500g Brandt Kolbassa cut into slices,
2 tbsp whole grain mustard,
2 tbsp apple cidar vinegar,
1/4 cup extra vigin olive oil,
1 large white onion cut into wedges,
450g (1 lb) frozen potato and cheddar perogies,
1/4 cup of chopped parsley,
Salt and pepper to taste


Grill Brandt Kolbassa on medium heat for 5 minutes or until marked. Transfer to a platter. Whisk the mustard and vinegar in a large bowl, slowly whisk in 2 tbsp. olive oil until smooth. Toss the onion wedges and perogies with the remaining 2 tbsps. of olive oil and season with salt and pepper. Grill, covered, until perogies thaw and the onion begins to soften, about 5 minutes. Turn the perogies and onion and cook until perogies are cooked through and onion is tender. Assemble the grilled Brandt Kolbassa, perogies and onion on a platter and spoon over the vinaigrette. Top with parsley. Serves 4