23 October, 2016
Fried Pierogies and Smoked Sausage
2 Tablespoons butter (or olive oil)
1 pound of fresh or frozen pierogies – your favorite flavor
1 pound smoked sausage or kielbasa – beef or pork, sliced into medallions
In a large frying pan, melt the butter over medium heat.
Add the pierogies and smoked sausage
Sauté pierogies 4 – 6 minutes on each side, stirring occasionally, until pierogies are golden brown and sausage is heated through.
Serve with shredded cheddar cheese and a large dollop of sour cream.
I like to sauté slices of a small onion in the oil for about 2 minutes before adding the pierogies and smoked sausage; however some people in my household don’t like onion, so I made this optional.
Another option is to add about 1 cup of rough chopped cabbage with the onion, stirring just until wilted, and then adding the pierogies and smoked sausage.