Symon's Signature Dinner Kit for 4-6
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Not eligible for shipping to CanadaTake your pick from a variety of Chef Michael Symon’s signature pierogies (filled with either beef cheek, pork & sauerkraut, or potato & aged white cheddar) as well as your choice of his hand-crafted classic or spicy pork kielbasa. Also included are horseradish sour cream & buttery onions for the pierogies, and sauerkraut and mustard for the kielbasa!
Chef Michael Symon is one of Cleveland’s most celebrated chefs and restaurateurs, crafting boldly flavored, deeply satisfying dishes that not only reflect his heritage but the city he was raised in. He has been a food TV fixture since winning the first season of "The Next Iron Chef’’ in 2008, and he currently hosts Food Network’s “Burgers, Brew, & ’Que.” In 2009, Michael earned The James Beard Award for Best Chef: Great Lakes."
This package serves 4-6 people and includes
- 24 Pierogies, your choice
- 8 Kielbasa (2 lbs. Total), your choice
- Kielbasas arrive in 1 lb. packs (4 links per pack)
- Cleveland Kraut (1 lb.)
- POP Mustard (6 oz.)
- Horseradish Sour Cream (8 oz.)
- Butter & Onions (8 oz.)
- Each pierogi weighs approx. 2 oz.
- Choose to add on 8 Buns!
Pierogi Options Include
- Beef Cheek – Filled with tender beef cheek stewed with tomato and red wine
- Pork & Sauerkraut – Filled with tender pork shoulder and sauerkraut
- Potato & Cheese – Filled with mashed potatoes and aged white cheddar
Kielbasa Options Include
- Spicy Kielbasa
- Classic Kielbasa
- Pierogies ship frozen with dry ice and ice packs, may thaw during transit.
- Sausage and kraut ship frozen with ice packs, may thaw during transit.
- Remaining items ship fresh with ice packs.
- Do not remove dry ice with bare hands.
- Upon arrival, store pierogies in the freezer for up to 3 months, do not refrigerate.
- Upon arrival, store Kielbasa in the refrigerator for up to 1 month or in the freezer for up to 1 year.
- Upon arrival, store Kraut in the refrigerator up until the “best by” date.
- Upon arrival, store horseradish cream and butter & onions in the refrigerator for up to 1 week, do not freeze
- Once opened, Kielbasa should be wrapped in plastic and stored in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
- Upon arrival, store buns on the counter for up to 3 days, or, in the freezer for up to 2 months. Refrigeration is not recommended.
To Serve
Pierogies – Pan Fry (Goldbelly Preferred)
- Place frozen pierogies directly into simmering salted water for about 4 minutes. Drain thoroughly.
- Warm butter or oil in a pan over medium heat and add pierogies.
- Sauté until warmed through & golden brown on both sides (approx. 3-4 minutes per side). Add the butter & onions during the last minute of cooking to warm through.
- Serve with horseradish sour cream on the side and enjoy!
Pierogies – Boil
- Remove butter & onions from the refrigerator while water comes to a boil.
- Place frozen pierogies directly into simmering salted water for 5-7 minutes, then drain. If pierogies are stuck together, do not pull apart, they will separate naturally in boiling water.
- Return pierogies to the empty pot and add butter and onions; stir to combine (if necessary, turn the heat to medium-low to ensure the onions warm through).
- Serve with horseradish sour cream on the side and enjoy!
If pierogies are stuck together, do not pull apart, they will separate naturally in boiling water.
Kielbasa – Grill
- Defrost Kielbasa in the refrigerator overnight.
- Setup grill for indirect cooking (1 side high heat, the other side medium to low heat).
- Place Kielbasa on the hot side of the grill and sear, rotating often, until crispy and well colored.
- Move Kielbasa to the cool side of the grill and allow them to heat through
- Remove from grill.
- Serve with mustard and kraut and enjoy!
Kielbasa – Sauté
- Defrost Kielbasa and heat large sauté pan over medium high heat.
- Add neutral oil and when just starting to smoke, carefully add Kielbasa.
- Sear Kielbasa until all sides are nicely browned and crispy.
- Lower the heat to medium and allow the Kielbasa to heat through, rotating often.
- Remove from pan.
- Serve with mustard and kraut and enjoy!
Kielbasa – Roast
- Defrost Kielbasa.
- Preheat oven for 350°F.
- Place Kielbasa on a sheet tray lined with foil or parchment paper and roast in the oven until warmed through (approx. 15 minutes).
- Remove from oven.
- Serve with mustard and kraut and enjoy!
Buns – Add On
Grill
- Wrap buns in foil and place on the cool side of the grill to warm through as Kielbasa finishes cooking.
- Serve with Kielbasa, mustard, kraut, and enjoy!
Oven - Preheat oven to 350° F, wrap buns in foil, and place in oven to warm through while Kielbasa cooks.
- Serve with Kielbasa, mustard, kraut, and enjoy!
- Beef Cheek Pierogies – All-purpose Flour, Unsalted Butter, Sour Cream, Eggs, Kosher Salt, Short Rib, Celery, Carrots, Garlic, Tomato Paste, Thyme, Bay Leaves, Red Wine, Chicken Stock Concentrate
- Pork & Sauerkraut Pierogies – All-purpose Flour, Unsalted Butter, Sour Cream, Eggs, Kosher Salt, Dark Brown Sugar, Red Pepper Flakes, Coriander, Black Pepper, Pork Shoulder, Sauerkraut, Sauerkraut Liquid
- Potato & Cheese Pierogies – All-purpose Flour, Unsalted Butter, Sour Cream, Eggs, Kosher Salt, Idaho Potatoes, Kosher Salt, Water, Cream Cheese, Aged White Cheddar, Nutmeg, Black Pepper, Chives
- Horseradish Sour Cream – Sour Cream, Horseradish, Kosher Salt
- Onions – Onions, Unsalted Butter, Kosher Salt
- Kielbasa Sausage – Pork, Water, Salt, Minced Garlic, Dextrose, Spices, Sodium Nitrite
- Cleveland Kraut – Green Cabbage, Kosher Salt, Caraway Seed
- POP Mustard – Vinegar, Mustard Seeds, Water, Green Cabbage, Caraway Seed, Salt, Spices
- Bun – Flour, Water, Yeast, Sugar, Salt
Contains: Dairy, Eggs, Gluten
Cleveland Classics From the James Beard Awarded Iron Chef
Cleveland Classics From the James Beard Awarded Iron Chef
Chef Michael Symon cooks with soul. The Cleveland native has been a food TV fixture since winning the first season of “The Next Iron Chef” in 2008, and he currently hosts Food Network’s “Burgers, Brew, & ‘Que.” Symon is also one of Cleveland’s most celebrated chefs and restaurateurs, crafting boldly flavored, deeply satisfying dishes that not only reflect his heritage but the city he was raised in.
Since being named Best New Chef by Food & Wine magazine in 1998, Michael and his restaurants—which include Lola, Mabel’s BBQ, Roast, Bar Symon, Angeline, and B Spot Burgers—have been awarded countless honors. In 2000, Gourmet magazine named Lola one of America’s Best Restaurants, and it has been named Cleveland’s Best Restaurant on 18 occasions. In 2009, Michael earned The James Beard Award for Best Chef: Great Lakes. And now, his hand-picked Cleveland favorites—from pierogies to kielbasa to his signature French fry-topped “Polish Boy” sausage—are shipping nationwide on Goldbelly!
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