Sausage Pierogi Skillet

I made this recipe for Jesse and I a few nights ago and, while it was good, I don't think I'll be making it again. I absolutely love perogies, and Jesse absolutely loves sausage (and kielbasa) so I thought, this should be GREAT! Yeeeeah, it was just good. I think what threw me off was the coleslaw. I bought bagged coleslaw (like the recipe calls for) but I think prepared coleslaw (with the mayo mixed in) would have been best...added a bit of liquid to it, know what I mean? Anyway, I don't discourage anyone from trying this (obviously, since I'm posting it), but it just wasn't a favorite of mine. If you DO decide to make it, grab some pre-made cole slaw from the deli...I think it'll add a lot more to the dish.

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'Sausage Pierogi Skillet'

Source: Taste of Home

1 package (16.9 ounces) frozen potato and onion pierogies

2 tablespoons butter, divided

2 tablespoons canola oil, divided

1 package (14 ounces) smoked turkey sausage, cut in half lengthwise and sliced into 1/2-inch pieces

1 medium onion, sliced

1 package (14 ounces) coleslaw mix

1/2 teaspoon garlic powder

1/4 teaspoon celery salt

1/4 teaspoon pepper

1 bay leaf

Cook pierogies according to package directions.

Meanwhile, in a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Add sausage and onion; 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.