Are you craving a hearty, delicious meal that's both satisfying and surprisingly easy to make? Look no further than this recipe for pierogies and sausage! This classic comfort food combines the irresistible fluffy texture of homemade pierogies with the savory richness of your favorite sausage. It's a perfect weeknight dinner, a crowd-pleasing dish for gatherings, or simply a delightful treat for yourself. Get ready to experience the joy of homemade cooking with this simple yet flavorful recipe.
Ingredients:
For the Pierogies:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 1 cup warm water
- 1 tablespoon vegetable oil (optional, for extra tenderness)
- Filling:
- 1 pound farmer's cheese (or ricotta cheese)
- 1/4 cup sour cream
- 1 egg yolk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sausage:
- 1 pound Italian sausage (sweet or hot, your preference!)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon olive oil
Instructions:
Making the Pierogi Dough:
- In a large bowl, whisk together the flour and salt.
- Create a well in the center and add the egg, warm water, and oil (if using).
- Gradually incorporate the flour into the wet ingredients, mixing until a dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rest for at least 30 minutes.
Preparing the Pierogi Filling:
- In a medium bowl, combine the farmer's cheese (or ricotta), sour cream, egg yolk, salt, and pepper.
- Mix well until thoroughly combined.
Assembling and Cooking the Pierogies:
- 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 filling in the center of each circle.
- Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork for a decorative finish.
- Bring a large pot of salted water to a boil.
- Gently drop the pierogies into the boiling water.
- Cook for 3-5 minutes, or until they float to the surface and are cooked through.
- Remove the pierogies with a slotted spoon and set aside.
Cooking the Sausage and Vegetables:
- Heat the olive oil in a large skillet over medium heat.
- Add the sausage and cook, breaking it up with a spoon, until browned.
- Add the chopped onion and green bell pepper to the skillet.
- Cook until the vegetables are softened, about 5-7 minutes.
Combining and Serving:
- Add the cooked pierogies to the skillet with the sausage and vegetables.
- Toss gently to combine.
- Serve immediately, garnished with fresh parsley or chives (optional).
Tips for Perfect Pierogies:
- For extra flavorful pierogies, add sautéed mushrooms or caramelized onions to the filling.
- Don't overcrowd the pot when boiling the pierogies; this will prevent them from cooking evenly.
- If you prefer pan-fried pierogies, lightly brown them in butter or oil after boiling for a crispy exterior.
Variations:
- Use different types of sausage, such as kielbasa or andouille, to change up the flavor profile.
- Add other vegetables to the sausage mixture, such as spinach, mushrooms, or carrots.
- Experiment with different pierogi fillings, such as potato and cheese, sauerkraut and mushroom, or even sweet fillings like fruit.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used, but a serving of pierogies and sausage is likely to contain roughly 400-500 calories, moderate amounts of protein and fat, and a good source of carbohydrates. For a more precise nutritional breakdown, use an online nutritional calculator with the exact ingredients and quantities you've used. Enjoy this delicious and fulfilling meal!