Gluten Free Grilled Perogies with sausage is a fun and easy summer recipe made right on the barbecue. Using frozen gluten free perogies and a few simple ingredients, it’s perfect for casual dinners or weekend cookouts. Grilling adds a delicious smoky flavour and crisp texture that pairs perfectly with juicy sausage. It's all tossed in a tangy mustard dressing for a one bowl meal!
We don't need a one bowl every night so add a simple garden salad and a casual dessert when you're enjoying dinner outdoors. Finish off with store bought ice cream topped with raspberry sauce or those homemade brownies you just happen to have in the freezer.
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Ingredients
Here's a fun way to cook perogies in the summer. Whether they're store bought or homemade, starting from frozen makes this an easy recipe.
- Gluten free garlic sausage such as Kielbasa - Once you start looking you'll see brands of sausage with a gluten free claim on the package. Add that brand to your list and support local when you can.
- Onion - White onions are more mild but for my everyday palate I'm happy using a yellow cooking onion and not making an extra trip to the store.
- Frozen perogies - Homemade or store bought with any filling.
- Olive oil, apple cider vinegar & Dijon mustard - A simple vinaigrette recipe.
- OPTIONAL: Sour cream is optional but in my head I would never eat perogies without it.
- OPTIONAL: Fresh parsley or dill adds a little colour.
See recipe card for exact amounts.
Instructions
Perfect the technique of grilling perogies! Closing the lid helps cook the perogies through without the edges getting too black and crunchy. Cooking them in two batches makes it easier to turn them one at a time without getting too much char.
Step 2. Brush frozen perogies and onion with oil.
Step 3. Cook on the grill with lid down, about 5 minutes per side.
Step 4. Combine perogies, onion and sausage. Toss with dressing and serve.
Substitutions & Variations
Sausage - Substitute with any cooked sausage or even raw Italian or chorizo sausage for a fusion kind of mixed grill.
Onion - Substitute or add green onions to this recipe to suit your taste.
Vegetables - Add a colourful mix of bell peppers to the grill or any vegetables you like.
Sausage Free - Of course you can omit the sausage in this recipe and serve grilled perogies and vegetables for a vegetarian version.
Perogies - I used my homemade Potato, Garlic & Dill perogy recipe so they are smaller than the store bought frozen perogies. Any perogies work but you may need to adjust the amount of dressing for the volume you cook.
Fresh Herbs - Parsley or dill adds colour and gives a fresh taste to the final dish but when you don't have it you'll be just fine.
Sour cream - I substitute sour cream with 6% plain Greek yogurt in many recipes. It isn't exactly the same but it's definitely better than plain perogies IMHO.
Top Tip: Tools for Gluten Free Grill Masters
Buy grilling sheets! Tin foil is readily available to avoid cross contact on a shared barbecue. The more environmentally friendly option is reusable grilling sheets. They come in various sizes, can be cut to size and used anywhere. There are grilling bags too so if you're excited check out this post, reusable grilling sheets.
Recipe FAQs
Yes, you can cook frozen pierogi (the correct plural spelling) on the barbecue. Brush or toss with oil and cook directly on the grill. Use medium heat, close the lid and turn them after 4-5 minutes to prevent burning. For gluten free pierogi use a grilling sheet or tin foil to avoid cross contact on a shared barbecue.
Gluten Free Grilled Perogies with Sausage
Equipment
Ingredients
- 300 grams garlic sausage such as Kielbasa (see note 1)
- 1 onion cut in 4 or 6 wedges
- 24 frozen gluten free perogies (see note 2)
- 2 tablespoon olive oil
Mustard Dressing
- 2 tablespoon Dijon mustard
- 2 tablespoon apple cider vinegar
- 2 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Serving Options
- 3 tablespoon chopped fresh parsley or dill
- 2 green onions, green part only (see note 3)
Instructions
Grill Garlic Sausage
- Preheat barbecue to about 350℉. Cut sausage into 4 pieces and grill, turning until blistered, 6-8 minutes total. Transfer to tray and set aside to cool.
Make Mustard Dressing
- Whisk the mustard and cider vinegar in a small bowl. Slowly whisk in 2 tablespoons olive oil until smooth. Add salt and pepper, set aside.
Cook Onion and Gluten Free Perogies
- Skewer onion wedges to hold them together. Brush onion and frozen perogies with oil.
- Grill, covered, until perogies thaw and the onion begins to soften, about 5 minutes. Turn and continue grilling, covered, until cooked through and the onion is tender, another 4-5 minutes. Transfer to a tray.
- Cut onion into bite size pieces and slice grilled sausage. Place in large bowl and add perogies. Add parsley or dill if using, pour mustard dressing on top. Season with salt and pepper then toss. Divide among 4 shallow bowls and enjoy!
Notes
- Kielbasa is a Polish garlicky, smoked sausage. Use any gluten free cooked sausage you like.
- Nutrition calculation made with my homemade potato, garlic, dill perogy recipe. Values will vary depending on the perogies you use.
- If using raw green onions snip the green part only. Alternately, grill 2 green onions, slice and toss with the perogies.
Nutrition
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Steshni Corea
tried this without the sausage and it was the best way to eat perogies!