This Farmer Sausage Skillet with Perogies (PIEROGI) are sauteed in a creamy Dijon sauce with the addition of some lovely sauerkraut. This dish can be served up with sour cream and then you have yourself a true European meal.
Farmer Sausage Skillet with Perogies is absolutely delicious dish that can be made in less than 30 minutes! And if it’s any indication of how other eastern European dishes taste then you are sure to find more here in the near future.
Looking for another farmer sausage recipe, try my Farmers Sausage Eggs Benedict OR my Farmers Sausage with basil and baby tomatoes pizza.
Oh for the love of good European food!
Now, I’m not 100% sure if this is a German or Polish dish because based on my knowledge if it had the potatoes in it then it would for sure be German.
Perogies or perogies however you want to spell it are more Polish and Ukraine, right?
So I just can’t decide, maybe someone out there knows?
HOW TO COOK FARMERS SAUSAGE
- Cooking farmers sausage is easy.
- The best way to cook it is to slice it in half or pieces and fry it on both sides for roughly 5 minutes per side till well done.
HOW LONG TO COOK FARMERS SAUSAGE
If you are frying it then cooking it for 6 minutes on either side till browned is perfect. If you are baking it roughly 15 minutes as it is naturally smoked prior.
My favorite farmers sausage of all time comes from Winkler’s Farmers Sausage in Winkler, Manitoba Canada.
If you get the chance to try it please do.
CAN FARMERS SAUSGE BE STORED IN THE FRIDGE ONCE COOKED
Yes, whenever I make this I try to save some for the next day.
Wouldn’t you want this two days in a row?
I hope you enjoy!
LOOKING FOR OTHER PEROGIE RECIPES?
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
- 3 tbsp Butter
- 1 Medium onion
- 3 Farmers Sausages
- 15 Perogies (PIEROGI)
- 1 cup Sauerkraut
- 1 tbsp Dijon mustard
- 2 tsp Parsley
- 1/4 cup Whole Milk
- Bring a large pot of water to a boil and reduce the heat. Then add in your favorite Perogies. Once the perogies have floated to the top of the pot, remove from the heat strain and set aside.
- Meanwhile in a large dutch oven add 1 tbsp of butter and the diced onion, fry for one minute before adding in the sliced farmers sausage.
- Saute on medium heat till the onions are translucent and the sausage has browned nicely.
- Then add in your Sauerkraut, dijon mustard and milk. Cook on low heat for a 10 minutes then remove and set aside on a plate.
- In the same pot add 2 tbsp of butter and the cook perogies along with the fresh parsley. Saute on medium heat for 5 minutes, allowing the pregoies to brown some before adding back in the sausage mixture.
- Simmer on low heat all together for another 5 minutes and serve.
You can replace the whole milk with %2 milk and use 2 tbsp of butter if desired. Serve with sour cream for some extra creaminess.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1086Total Fat: 65gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 122mgSodium: 3174mgCarbohydrates: 96gFiber: 6gSugar: 11gProtein: 30g