Pierogies and sausage with burnt onion cream

Name: Pierogies and sausage with burnt onion cream
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large onion, thinly sliced; 16-20 frozen, premade pierogies (I used potato and cheddar); 1 smoked Mennonite or farmer sausage, cut into 1/2 cm coins; 3/4 cup Greek yogurt; 1 tbsp mayonnaise; 1 tsp Worcestershire sauce; 1 tsp smoked paprika

Robert Gonzal @robert

Vancouver BC

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.

Robert Gonzal @robert

Saved

Ingredients

30 minutes

4 servings

1large onion, thinly sliced
16-20frozen, premade pierogies (I used potato and cheddar)
1smoked Mennonite or farmer sausage, cut into 1/2 cm coins
3/4 cupGreek yogurt
1 tbspmayonnaise
1 tspWorcestershire sauce
1 tspsmoked paprika

Saved

Steps

30 minutes

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.