1. Prepare the Pierogi according to the package instructions – depending on the product, you may need to boil the dumplings briefly, most of them can be thrown directly into the frying pan.

2. Cut the sausage into thin slices. Peel the onion and garlic. Cut the onion in half and then slice it thinly. Chop the garlic finely.

3. Heat a frying pan with some oil and butter. Add the sausage slices and fry them for a few minutes until browned on all sides. The type of sausage we are using here should not be heated too much to prevent burning and the development of acrylamide. Remove the sausage from the frying pan and set aside.

4. If necessary, add a little more butter and fry the sliced ​​onion until it is nicely softened and has browned – this can take about 10-12 minutes.

5. Next, add the garlic to the onions and sauté briefly, then add the pierogi to the pan. If the Pierogi are pre-cooked, they need only 2-3 minutes in the pan. If you need/want to cook the pierogi in the pan, fry them together with the onions for about 7-8 minutes. Finally, return the sausage slices and let them warm up with the rest. Season the pierogi with salt and pepper to your liking, and sprinkle with chives before serving.