Pierogies and sausage with burnt onion cream
Like a lot of families, we've been keeping a close eye on our food budget the last few months. One of the ways we've made it work is by eating more premade food. While on the surface, this goes against my belief in making as much as possible from scratch, sometimes it also makes perfect sense. Like with this dish of pierogies, served with sausage and burnt onion cream. While I wouldn't mind learning how to make pierogies one day, for now I'm perfectly content to leave it to the experts. Plus a bag of frozen premade pierogies is easy on the budget and can be stretched over several meals. Inexpensive, convenient, and tasty; that's a win.
Pierogies and sausage with burnt onion cream
Like a lot of families, we've been keeping a close eye on our food budget the last few months. One of the ways we've made it work is by eating more premade food. While on the surface, this goes against my belief in making as much as possible from scratch, sometimes it also makes perfect sense. Like with this dish of pierogies, served with sausage and burnt onion cream. While I wouldn't mind learning how to make pierogies one day, for now I'm perfectly content to leave it to the experts. Plus a bag of frozen premade pierogies is easy on the budget and can be stretched over several meals. Inexpensive, convenient, and tasty; that's a win.
Cooking Instructions
- 1
Put the onions in a large pan. Add about 1 cup water and a couple of pinches of salt. Turn the heat to high and let cook until most of the water has boiled off and the onions have wilted. Turn the heat down to medium and add a splash of veg oil. Continue frying, stirring occasionally, until the onions are deeply caramelized with some scorched bits. Remove the onions to a paper-towel lined plate to drain and cool. This process will take about 20 minutes.
- 2
Drop the pierogies into a large pot of boiling water. Once they float, which should only take a few minutes, remove them to a bowl.
- 3
Add a large knob of butter to the pan you used for the onions and drop in the sausage. Fry them for about 2 minutes, just until they start caramelizing, then add the pierogies. Fry until the pierogies takes on a bit of colour. This shouldn't take more than 5 minutes.
- 4
Roughly chop the burnt onions and add them to a mixing bowl. Add the remaining ingredients, plus a good pinch of salt and a few grinds of black pepper, then stir well to combine. Transfer to a bowl and serve alongside the pierogies and sausage.
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