In all honesty, I don’t mind cooking dinner every night during quarantine. Cooking calms me – and making dinner is part of my regular routine anyway.

What I do mind? All the dishes. I swear quarantine has tripled the number of dishes that need to washed. So, my new policy for summer to to just throw everything on the grill whenever humanly possible.

This dish is the perfect summer dinner because it’s cooked entirely on the grill and then tossed with a simple sauce. It’s done in less than a half hour, and the dishes are minimal.

Jump to:

• Ingredients
• Directions
• More great grilled dinners
• Recipe

Ingredients

• 1 lb. kielbasa
• 1/4 cup olive oil, divided
• 1 small onion, cut into wedges
• 1 lb. frozen potato and cheddar pierogies (still frozen!)
• 2 Tbsp. whole grain mustard
• 2 Tbsp. apple cider vinegar
• Salt and pepper, to taste

You want to make sure you use frozen pierogies for this! They should still be frozen when they are put on the grill.

If whole grain mustard isn’t your thing, spicy brown is a great substitute here.

Directions

• Preheat your grill to medium heat and spray with non-stick grill spray.
• Add the kielbasa to the grill and cook, covered, for 4 minutes.
• In a bowl, toss the frozen piergoies with 2 Tbsp. olive oil, until evenly coated.
• Flip the kielbasa and add the onion and frozen pierogies to the grill. Cook, covered, for 10 minutes, turning everything halfway.
• While everything cooks, whisk together the remaining 2 Tbsp. olive oil, mustard, and cider vinegar in the bowl you used for the pierogies. Season to taste with salt and pepper.
• When everything is done cooking, transfer the pierogies to a clean bowl. Transfer the onion and kielbasa to a cutting board.
• Roughly chop the onion and add to the bowl with the pierogies.
• Coin-slice the kielbasa and add to the bowl with the pierogies and chopped onion.
• Pour the mustard sauce over the pierogies, onion, and kielbasa and toss to evenly combine.
• Serve immediately.

Once things start hitting the grill, you’ll have about 15 minutes of cook time. After cooking, it only takes a few more minute to chop and toss everything together. This dinner comes together so quickly, which makes it great for busy weeknights.

More great grilled dinners

Dinners on the grill are definitely a summer staple for us! Grilled chicken is one of our favorites and both The Best Grilled Chicken and Grilled Dijon Chicken are in heavy rotation during the warm weather.

Kabobs are another favorite, with Chicken Fajita Kabobs and Lemon Pepper Chicken Kabobs topping the list.

Recipe

Grilled Pierogies and Kielbasa with Mustard Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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Ingredients

• 1 lb. kielbasa
• 1/4 cup olive oil, divided
• 1 small onion, cut into wedges
• 1 lb. frozen potato and cheddar pierogies (still frozen!)
• 2 Tbsp. whole grain mustard
• 2 Tbsp. apple cider vinegar
• Salt and pepper, to taste

Instructions

1. Preheat your grill to medium heat and spray with non-stick grill spray.
2. Add the kielbasa to the grill and cook, covered, for 4 minutes.
3. In a bowl, toss the frozen piergoies with 2 Tbsp. olive oil, until evenly coated.
4. Flip the kielbasa and add the onion and frozen pierogies to the grill. Cook, covered, for 10 minutes, turning everything halfway.
5. While everything cooks, whisk together the remaining 2 Tbsp. olive oil, mustard, and cider vinegar. Season to taste with salt and pepper.
6. When everything is done cooking, transfer the pierogies to a clean bowl. Transfer the onion and kielbasa to a cutting board.
7. Roughly chop the onion and add to the bowl with the pierogies.
8. Coin-slice the kielbasa and add to the bowl with the pierogies and chopped onion.
9. Pour the mustard sauce over the pierogies, onion, and kielbasa and toss to evenly combine.
10. Serve immediately.