SERVES:
4
INGREDIENTS:
12 premade potato and cheese pierogies, frozen
1 cup thinly sliced onion
1 - 2 Tbs butter
2 - 3 links smoked Polish style pork sausage
1 - 2 cups jarred sauerkraut, well drained
2 -3 Tbs butter for pan frying pierogies (or more as needed)
sour cream for garnish
chopped chives for garnish
apple sauce for garnish
PROCEDURE:
Get started by sauteing about 1 cup of thinly chopped onion, in a Tbs of butter, to soften.
At that point, add 2 sliced links of Polish style smoked pork sausage and cook that to brown up a bit.
Then add about 1 cup of well drained sauerkraut, stir that in and heat that through and turn the heat off.
You can place a lid on that to help keep it warm after you've turned the heat off.
Melt 2 - 3 Tbs of butter in a large, heavy bottomed nonstick pan or cast iron skillet, on medium to medium high heat, and add the frozen pierogies.
They'll take around 10 - 12 minutes total and you may need to add a little more butter to the pan.
Once they're hot all the way through and golden brown on both sides, it's time to eat.
Serve them up with a dollop of sour cream and fresh chopped chives.
HINTS:
Regular bratwurst would be fine in place to the smoked pork sausage.
Pour any leftover butter from the pierogie frying pan over the top of the cooked pierogies to serve.