Are you craving a hearty, delicious meal that’s both satisfying and surprisingly simple to make? Look no further than this pierogi and sausage recipe! This comforting dish blends the delicate flavors of homemade pierogi with the savory richness of your favorite sausage, creating a culinary experience that’s perfect for a cozy weeknight dinner or a special family gathering. Forget takeout – this easy recipe lets you enjoy restaurant-quality food from the comfort of your own kitchen.
Ingredients:
For the Pierogi Dough:
- 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup warm water
- 1 large egg
For the Pierogi Filling:
- 1 medium potato, peeled and boiled
- 1/2 cup farmer's cheese (or ricotta)
- 1/4 cup finely chopped onion
- 1 tablespoon butter
- Salt and pepper to taste
For the Sausage:
- 1 pound Italian sausage (sweet or hot, your preference)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
Instructions:
Making the Pierogi Dough:
- In a large bowl, whisk together the flour and salt.
- Gradually add the warm water and egg, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Form the dough into a ball, cover with plastic wrap, and let it rest for at least 30 minutes.
Preparing the Pierogi Filling:
- While the dough rests, mash the boiled potato.
- In a bowl, combine the mashed potato, farmer's cheese (or ricotta), chopped onion, butter, salt, and pepper. Mix well.
Assembling and Cooking the Pierogi:
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
- Use a 3-inch cookie cutter or a knife to cut out circles.
- Place a spoonful of the potato filling in the center of each circle.
- Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. You can crimp the edges with a fork for a pretty finish.
- Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water and cook for 3-5 minutes, or until they float to the surface.
Cooking the Sausage:
- While the pierogi are cooking, brown the sausage in a large skillet over medium heat, breaking it up with a spoon.
- Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the canned diced tomatoes (undrained) and simmer for another 10 minutes, allowing the sauce to thicken slightly.
Serving:
- Drain the cooked pierogi and add them to the skillet with the sausage and tomato sauce.
- Toss gently to coat the pierogi in the flavorful sauce.
- Serve immediately, garnished with fresh parsley or chives, if desired. Enjoy your delicious homemade pierogi and sausage!
Cooking Tips:
- For extra flavour, sauté the onions and garlic with the sausage.
- Don't overcrowd the pot when boiling the pierogi; cook them in batches if necessary.
- If you prefer a crispier pierogi, you can pan-fry them in a little butter after boiling.
Variations:
- Experiment with different types of sausage, such as kielbasa or andouille.
- Add other vegetables to the sausage sauce, such as mushrooms or spinach.
- Try adding different herbs and spices to the pierogi filling, such as dill or caraway seeds.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a general estimate, a serving of this dish contains approximately 400-500 calories, with a moderate amount of protein and carbohydrates. For a more precise nutritional analysis, use a nutritional calculator with the exact ingredients and measurements you used. This healthy meal offers a good balance of nutrients.