Pan-Fried Pierogi and Sausage

I first experienced pierogi while babysitting.  The Mom left them out for me to make the kids for dinner, and I just couldn't comprehend what they were. Are they like pasta? What do you eat them with? How many should I make? What is the meaning of LIFE?

Since I stood completely clueless, the kids told me they ate them with ketchup and chicken strips. So basically, dinner was a giant carb bomb.  Ketchup counted as the vegetable.  I realize the kids were suckering me into a meal their parents probably never let them eat, but hindsight is 20/20. And I was young and naive.

Turns out pierogi can either be served on their own or with sausage. I went the sausage route, but if you're running a marathon and need carbs, definitely go for the chicken strips and ketchup.

Pan-Fried Pierogi and Sausage   Serves: 1
3 frozen pierogi
1 1/4 in. thick ring of red onion
1 precooked sausage, any flavor (I used smoked gouda and apple)
1 cup spinach
1/4 cup chicken stock
Salt
Pepper
2 t. butter, divided
1.) Heat a small skillet over medium heat with 1 t. butter. Add frozen pierogi and cook until browned on both sides, about 8 minutes.
2.) Meanwhile, heat a separate skillet over medium heat with the remaining 1 t. butter. Add onion and cook until soft. Then add chicken stock, spinach, sausage, and sprinkle with salt and pepper. Cook until sausage is heated through and spinach wilts. Serve over crispy pierogi.