Best Ever Sausage Pierogis

Salt and Pepper Ground Pork Sausage stuffed in a tender dough with cheesy mashed potatoes for the perfect meal, side dish or appetizer!

Prep: 25 min | Cook: 30 min | Yield: 8 to 10 servings

Ingredients

Filling

• 1 (16 ounce) package Johnsonville® Salt & Pepper Ground Pork Sausage
• 1 pound russet potatoes, peeled and chunked
• 1/2 teaspoon salt
• 1 cup shredded sharp Cheddar cheese
• 7 tablespoons butter, divided
• 1 teaspoon onion salt
• 3 shallots, chopped
• Chives

Dough

• 2 1/2 cups bread flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 egg
• 1 egg yolk

Instructions

Filling

1. In a skillet, cook and crumble sausage over medium heat until sausage is browned and the internal temperature is 160 degrees 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.

Dough

1. 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.
2. Refrigerate until ready to assemble.
3. 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.
4. Bring a pot of water to a boil. Add half the pierogis to boiling water; cook for 5 minutes or until tender.
5. Meanwhile, in a skillet, melt 3 tablespoons butter and heat until browned.
6. 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.
7. 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.

Notes

Pierogis may be frozen; then thawed to cook.

Attribution

Recipe and photo used with permission from: Johnsonville, LLC