-
1
Preheat the oven to 350.
-
2
In a large pot of boiling salted water, cook the potato-and-cheese pierogi until they are just done, about 3 minutes.
-
3
Drain and gently shake off any excess water.
-
4
Arrange the pierogi in a 3-quart baking dish in an even layer.
-
5
In a large skillet, cook the sliced bacon and kielbasa over moderately high heat, stirring occasionally, until they are lightly browned, about 5 minutes.
-
6
Using a slotted spoon, transfer the bacon and kielbasa slices to a plate.
-
7
Melt the butter in the skillet.
-
8
Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes.
-
9
Add a few tablespoons of water if the onion seems very dry.
-
10
Add the sauerkraut and juniper berries, season with salt and pepper and cook, stirring, for 2 minutes.
-
11
Add the flour and cook for 1 minute, stirring.
-
12
Add the stock and bring to a boil.
-
13
Stir in the bacon and kielbasa and spoon the mixture over the pierogi.
-
14
Cover with foil and bake for 30 minutes, until heated through.
-
15
Uncover and bake for 10 minutes longer.
-
16
Let stand for 10 minutes before serving.
-
17
In a small bowl, mix the sour cream with the whole-grain mustard.
-
18
Serve with the pierogi choucroute.
