Hungarian-Italian Pierogies |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Tried something similar several years back, at a little family restaurant in Painesville, Ohio. I took what little I remembered and created my own version. This has a little bit of a kick but is not spicy hot. For milder tastes, I would use mild paprika and a milder curry powder. To kick it up, I would add 1 serrano pepper, seeded and sliced thin. Ingredients:
1 -1 1/4 lb hot italian sausage, cut into 4-inch links |
3 tablespoons butter or 3 tablespoons margarine |
1 1/2 tablespoons salad oil |
2 medium white onions, sliced thinly |
1 red bell pepper, seeded, sliced thinly |
1/2 teaspoon kosher salt |
1 teaspoon seasoned pepper |
1 (1 lb) package pierogi, frozen (i used mrs. t's potato, spinach & feta) |
1/2 teaspoon garlic powder |
2 tablespoons hungarian paprika (hot) |
1 1/2-2 teaspoons curry powder (i used penzey's balti seasoning) |
1/2 lb frozen peas |
Directions:
1. In a 5 quart frying pan, arrange sausage links. Heat on medium-high. When pan is hot, add 1/4 C water, cover and steam sausage for 5 minutes. Uncover and brown sausage on all sides, about 12 minutes. Remove links to paper towels to drain.
2. Add butter and oil to frying pan over medium-high heat. Add onions and bell pepper, sprinkle with salt and pepper. Sauté 10 minutes or until onions are limp and beginning to color.
3. Add frozen pierogies, stir through and add garlic powder, paprika and curry powder. Continue to cook, uncovered, stirring frequently. This will cook for a total of 8 minutes. Meantime, take the cooled Italian sausage links and cut into 1/2 coins. Add sausage and peas to the pan after about 5 minutes.
4. Reduce heat to medium, cover and cook an additional 4 minutes. Test center of pierogies for doneness. Serve.
|
|