Add a little butter to a skillet and add your diced bacon. Cook the bacon until it is super crispy and crumbled. Remove the bacon from the pan and set it aside.

If there is a lot of bacon grease you may want to wipe the pan out a little with a paper towel but leave some bacon grease for the next steps.

Add a tiny bit more butter to the pan and add your onions, cook them on low and slow until they are browned up well, then add your mushrooms.

I like to cook my mushrooms really well until they are almost crispy, you can cook your mushroom to your desired level of cooked. When the mushrooms and onions are golden brown remove them from the pan and set aside.

Take your Polska Kielbasa and slice it into ½ inch circles or even quarter the slices, especially if you are feeding small kids. Add a little bit of butter to the pan and cook the sausage until it is heated through. I like to get mine a little crispy. Remove from pan.

Add the rest of the butter and add your pierogi. Do not crowd the pan, you may have to cook these in batches. I like to get both sides of my pierogi golden brown and then I cover the pan for a few minutes to heat the inside.

Remember to thaw your pierogis before cooking them if you buy them frozen.

When the pierogis are browned and warm on the inside, add all your other ingredients back to the pans and slowly toss it all together until everything is well combined and warmed through.

Serve on a plate or bowl and top with a dollop of sour cream and a sprinkle of dill and or parsley and some black pepper.