Best-Ever Sausage Pierogis
Best-Ever Sausage Pierogis
Johnsonville® Salt and Pepper Ground Pork Sausage stuffed in a tender dough with cheesy mashed potatoes for the perfect meal, side dish or appetizer!
Ingredients
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1
package (16 ounces) JOHNSONVILLE® Salt & Pepper Ground Pork Sausage
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1
pound russet potatoes, peeled and chunked
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1/2
teaspoon salt
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1
cup shredded sharp Cheddar cheese
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7
tablespoons butter, divided
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1
teaspoon onion salt
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3
shallots, chopped
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Chives
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DOUGH
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2-1/2
cups bread flour
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1
teaspoon baking powder
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1/2
teaspoon salt
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1
cup sour cream
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1
egg
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1
egg yolk
REVIEWS
Directions
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.
In a saucepan, cover potatoes with water; bring to a boil. Reduce heat and simmer until tender; about 15 minutes; drain and then mash.
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.
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.
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.
Bring a pot of water to a boil. Add half the pierogis to boiling water; cook for 5 minutes or until tender.
Meanwhile, in a skillet, melt 3 tablespoons butter and heat until browned.
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.
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.
Note: Pierogis may be frozen; then thawed to cook.