Directions

1. In a skillet, cook and crumble sausage over medium heat until sausage is browned and the internal temperature is 160°F; about 10 minutes. Drain if desired.  Remove and keep warm.

2. In a saucepan, cover potatoes with water; bring to a boil.  Reduce heat and simmer until tender; about 15 minutes; drain and then mash.

3. Add the cheese, 2 tablespoons butter and onion salt; mix until cheese is melted.  Add half the sausage; mix until combined.  Refrigerate until chilled, about 30 minutes.

4. For the dough, in a mixing bowl, combine the flour, baking powder and salt; add the sour cream, egg and yolk.  Knead with dough hook for 8 minutes.  Refrigerate until ready to assemble.

5. Dust a baking sheet with flour.  Roll dough to 1/8-inch thickness.  Cut with a 3-inch biscuit cutter.  Place 1 tablespoon of sausage and potato mixture in the center of each circle; pinch edges to seal.

6. Bring a pot of water to a boil.  Add half the pierogis to boiling water; cook for 5 minutes or until tender. 

7. Meanwhile, in a skillet, melt 3 tablespoons butter and heat until browned.

8. Remove pierogis from boiling water with a slotted spoon; transfer to prepared skillet.  Cook until browned; about 3-4 minutes, stirring occasionally.  Repeat with remaining pierogis.

9. In a skillet, cook and stir shallots in 2 tablespoons butter.  Add the remaining sausage; cook and stir until heated through.  Serve with pierogis.  Sprinkle with chives, if desired.

10. Note:  Pierogis may be frozen; then thawed to cook.