Sausage & Sage Pierogies; the Heaping Bowl |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is from a restaurant in East Atlanta that went out of business close to 10 years ago. Friends told me everything on the menu was good but I liked this so much I never wanted to try anything else. Ingredients:
8 mild italian sausage, sliced 1/2 inch thick |
2 cups sliced mushrooms |
2 granny smith apples, sliced into 16 half moons |
8 leaves fresh sage |
16 frozen pierogies |
4 tablespoons sour cream |
4 sprigs fresh dill |
1 cup half-and-half cream |
1 tablespoon chicken base |
1 cup hot water |
1/2 cup white wine |
Directions:
1. Heat 1 tablespoon vegetable oil or butter in 10 pan until hot. (Do not burn). Sear pierogies on both sides for 1 to 2 minutes until brown. Remove from pan and hold.
2. In same pan add more oil or butter and heat again until hot. Add sausage, saute for 2 to 3 minutes until sausage is cooked.
3. Add apples, mushrooms and fresh sage. Cook 1 minute until apples are tender and add half the deglaze.
4. Simmer for another minute until deglaze becomes thick. Add more deglaze if too thick. Add more cream if too thin.
5. Pour sausage, apple, mushroom, sage mix over pierogies. Garnish with sour cream and fresh dill.
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