Preheat a grill to medium.
Whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill pierogies and onions, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes.
Grill the kielbasa for approximately 8-10 minutes while pierogies and onions are grilling, turning when necessary.
Transfer to the baking sheet or platter.
Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss.
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 154 (55%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 55.2mg||17 %|
|Sodium 1219.3mg||42 %|
|Potassium 61.1mg||2 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 19.3g|
|Protein 12.7g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 282
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