Directions
This Sausage and Pierogies is made with sauerkraut, butter and mustard. Absolutely delicious and can be made in less than 30 minutes!
Looking for another farmer sausage recipe, try my Farmers Sausage Eggs Benedict OR my Farmers Sausage with basil and baby tomatoes pizza.
When making this Sausage and Pierogies I always use either pre-made fresh or frozen pierogies. This speeds up the process of preparing the recipe.
Serve with sour cream instead of mustard if desired!
Oh for the love of good European food!
Perogies or perogies however you want to spell typically take half a day to make from scratch. So I will always buy them pre-made. You can find them pre-made fresh or frozen and you can cook them fresh or frozen too.
HOW TO COOK PIREOGIES
If they are frozen you can fry them from frozen just make sure you have oil or butter in the pan to fry.
Simply start by adding 1/2 cup of cooking oil to a pan and from there you can add the frozen pierogies right in.
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!
Sausage and Pierogies
Ingredients
- 3 Farmers Sausages
- 15 Perogies (PIEROGI)
- 1/4 cup Whole Milk
- 1 cup Sauerkraut
- 3 tbsp Butter
- 1 tbsp mustard
- 2 tsp Parsley
Instructions
- 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 along with the sliced farmers sausage.
- Sauté on medium heat till the onions are translucent and the sausage has browned nicely.
- Then add in your Sauerkraut, 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. Sauté on medium heat for 5 minutes, allowing the pierogies to brown some before adding back in the sausage mixture.
- Simmer on low heat all together for another 5 minutes and serve.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1065Total Fat: 65gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 122mgSodium: 3054mgCarbohydrates: 91gFiber: 6gSugar: 9gProtein: 30g
These calculations are based off Nutritionix
