Steamed Kielbasa, Sauerkraut and Pierogies

In a large bowl, combine
mustard, brown sugar and
vinegar. Add sausage and
onion and toss to coat.

Place sauerkraut in a
4-quart slow cooker. Spoon
sausage and onion mixture on
top of sauerkraut.

Cover and cook on LOW
for 6 to 8 hours or HIGH for
3 to 4 hours.

When ready to serve, add
frozen pierogies on top. Cover
and cook on HIGH about 40
minutes more, until pierogies
are heated through.

Stir gently to combine and
serve.