Cook pierogies according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm.
In another large skillet, heat remaining butter and oil. Drain pierogies; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 174 (62%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 60.6mg||19 %|
|Sodium 787.9mg||27 %|
|Potassium 308.6mg||8 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 12g|
|Protein 13.1g||19 %|
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Calories per serving: 280
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