I’m a sucker for just about any recipe that calls for pierogi. I have also developed a fondness for one-dish (or one-skillet, one-pot, one-pan–you get the idea) meals. They work fabulously for soccer practice nights when we have to eat like speed racers, plus they make for easy clean up. Win-win, right? Bonus points for deliciousness. This recipe, my friends, wins on all counts.
Funny story about this post: we dreamed up this meal and thought it might be popular enough to share on the blog, so we whipped it up one Friday night. It turned out ridiculously delicious but, unfortunately, it was too late in the day to get a good photo for the blog. So I put it back on the menu for the following week. But, lo and behold, something or other kept us busy and again it was too late to get a good photo by the time dinner was done. This went on for something like a month. Luckily my kiddos really enjoy this meal and they licked their plates clean each time I served it.
Having made it a number of times now, I can tell you that the quality of the pierogi you use makes a big difference in the dish. The best ones, we found, are Peter and Pat’s pierogi. They’re tough to find. We lucked into them at Costco during a special road show a few months ago. I wish I had bought more for freezing! The next best thing are the fresh pierogi we found at Whole Foods in the refrigerated section. The Mrs. T’s brand in the blue box widely available at most grocery stores is our third choice. For the sausage, we use Aidell’s brand chicken and apple sausage. You’re also going to want to use a whole grain mustard–yummy!
- 5 chicken and apple sausage links, sliced thin
- 32 oz. pierogies
- 2 green peppers, sliced into strips
- 6-8 tablespoons butter, divided
- 3-6 tablespoons olive oil
- 2 cups of chicken stock
- 3 tablespoons flour
- 2 tablespoons whole grain mustard
- 1/4 to 1/2 cup heavy cream
- 1 cup mozzarella cheese, grated
- Preheat oven to 425º.
- Melt three tablespoons of the butter over medium heat in a heavy, oven-safe skillet. When butter has melted, add olive oil. Arrange pierogies in a single layer and cook until lightly browned on first side. *Cooking time will vary depending upon whether you use frozen or fresh pierogies. When pierogies are lightly browned, flip to the other side and continue to cook until pierogies are cooked through and nicely browned on both sides. Continue this process until all of the pierogies are cooked, adding more butter and oil to the skillet as needed. Set pierogies aside.
- Combine one tablespoon of butter and oil in the skillet. Add sausage slices and cook, stirring frequently, until sausage is heated through. I like to let some of the slices get just a bit charred. After sausage has cooked for about five minutes, add peppers to the skillet. Continue cooking sausage and peppers over medium heat until peppers are tender-crisp. Remove sausage and peppers from skillet.
- Melt 3 tablespoons of butter in the skillet. Whisk in flour and continue to cook, whisking constantly, for two minutes until it is golden brown. Whisk in chicken stock and whole grain mustard. Continue to simmer mixture, whisking constantly, until sauce is thickened and bubbly. Stir in heavy cream. Return pierogies, sausage and peppers to skillet and stir well to coat everything in the mustard sauce.
- Sprinkle grated mozzarella over skillet and place it in the preheated oven. Bake for approximately 10-15 minutes until everything is heated through and cheese is melted and bubbly.
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