Perogies and Sausages

September 6, 2015

Perogies and sausage

Ingredients:

Perogies

Sausages (farmer, bratwurst, whatever)

Sour cream

Onion, diced

Bacon

Butter

Side vegetable

Directions:

Preheat oven to 350

Put large pot of water on to boil

Cut shallow slits into sausages on both sides*

Put 1/2 inch of water in bottom of glass pan*

Put sausages in glass pan and bake for approx 30 min*

Put desired number of perogies in boiling water until they float

Meanwhile melt butter in frying pan and sauté onion

Set aside onion

Add perogies to frying pan with more butter, brown on both sides

Serve garnished with onion, bacon, and sour cream along with a side vegetable

*NOTE: This is only appropriate for cooked sausage, cook as directed for any uncooked meat product.

Be careful during the frying of the onions not to burn them, use a medium-low heat and a good portion of butter. When frying the boiled perogies, make sure to get a good crisp on both sides for a satisfying crunch.

For anyone who doesn't know what a perogy is, I don't know how thats possible, but they are angelic clouds of wonderful flavour invented by polish grandmothers many many many years ago. Perogies are a dumpling of unleavened dough filled with any number of things such as potato, cheese, cabbage, meat, or fruits. My favorite are of the potato variety, usually with cheese, onion, bacon or any mixture of those. Tonight was a fairly simple potato perogy, with the onion and bacon on top. The sausage we used was a double smoked farmer’s sausage, my wife doesn't care for bratwurst which probably my prefered pairing, but this is still a very, very good option.

This is one of those meals that I can remember eating as a child, and really liking it, and it is still one of my go-to comfort foods. There is something about these little dumplings that is just wonderful and tasty, and I could probably eat them 3 times a week and not get sick of them, especially with all the varieties available.

I highly recommend making these by hand, which I will link to if I ever get around to doing a recipe on here, but there are several store brands that are adequate. If you can find a polish grandmother to make them for you, consider yourself very lucky.

Editor's Note:  As a side vegetable, my preference is always a fried cabbage with onion. If you can fry it in the bacon fat even better.  Most definitely any health benefits of eating a vegetable are going to be negated by cooking in this manner, but who in good conscience can waste good bacon fat.

Perogies with onion and bacon, sour cream, sausage, and pease

Author’s note: Hey look! back on track with time to spare!

Cheers and Best wishes!

The Omnomnivore