Let's Make Dinner Together - Meal #5 EASY Polish Sausage, Pierogi & Veggies

Make this Easy Dinner in literally 15 minutes!  If you like shortcuts - this easy meal is for you.  If you wan't to learn how to make homemade pierogi, read on to the end.  I'll tell you how! 




Let's get started on the EASY Version.









INGREDIENTS

1 Package Lite Eckrich Skinless (fully cooked) Polish Sausage

2 Cups Frozen Veggies (or fresh - whatever you like)

1 Package thawed Pierogi (to make homemade-see below)

1 Medium Onion

1/4 Cup Canola Oil


1/2 Cup water

Lite Sour Cream

Stone Ground Mustard or yellow mustard for sausage

Sea Salt & fresh ground black pepper - to taste

Butter - or I can't believe it's not butter for veggies

DIRECTIONS


1.  Slice Onion into rings then cut in half.

2.  Place oil in large fry pan - medium heat.

3.  Add onion & sauté until just beginning to brown.

4.  Add pierogi & season with a bit of salt & pepper.  Flip after 3-4 minutes...should be slightly browned.  Cook for the remaining 4 minutes while your veggies & sausage are working. 

5.  In a small saucepan add 1/2 Cup water - bring to boil.

6.  Add veggies & cook on med-low.

7.   In a medium fry pan add 1/4 cup water with sausage...simmer on medium until heated through.

8. Turn off all burners, plate your food & Enjoy!

Here's how to make your own homemade pierogi:

Dough

1 Cup Flour

1 Egg

1 Tsp. Baking Powder

3/8 of an 8oz container of Sour Cream

1/8 Tsp. Salt

Filling

1 Tbs. Butter

3 Tbs. Chopped Onion

2/3 Cup Cold Mashed Potatoes

1/4 Tsp. Salt

1/4 Tsp. White Pepper 

Directions: 

1.  Melt butter in your fry pan over medium heat.  Stir in the onion and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.

2.     To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Roll out dough to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter or small juice glass.

3.     Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. 

4.     Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

YOU CAN FREEZE FOR LATER!

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