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Pierogies and Sausage

Sausage and Pierogis
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Small bits of dough folded around a mashed potato filling, sauted with chunks of sausage.

Ingredients

Scale
  • 1 package of tube sausage, precooked, 16 ounce
  • 1 package of pierogies, at least 12 ounces
  • 2 tablespoons of olive oil, or your preferred cooking oil.

Instructions

  1. Slice sausage into half inch slices on the diagonal.
  2. Put one tablespoon of oil in large skillet over medium high heat and add sausage.
  3. When sausage begins to brown push it up the sides and add another tablespoon of oil. Add pierogies a few at a time, laying them flat.
  4. Let pierogies cook until they begin to thaw. The color becomes more translucent and the pierogie pliable. Turn to other side until thawing is complete and they begin to brown.
  5. Turn again and mix in sausages.
  6. Monitor the sausage and pierogies turning as necessary until browned and cooked, depending on size of meat and pierogies.
  7. Serve hot.

Find it online: https://www.apinchofjoy.com/blog/2012/10/08/pierogies-and-sausage/