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    You are in: Home / Recipes / Hungarian-Italian Pierogies Recipe
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    Hungarian-Italian Pierogies

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Acting Out's Note:

    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.

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    Units: US | Metric


    1. 1
      In a 5 quart frying pan, arrange sausage links. Heat on medium-high. When pan is hot, add ¼ 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. 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. 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 ½" coins. Add sausage and peas to the pan after about 5 minutes.
    4. 4
      Reduce heat to medium, cover and cook an additional 4 minutes. Test center of pierogies for doneness. Serve.

    Ratings & Reviews:


    Nutritional Facts for Hungarian-Italian Pierogies

    Serving Size: 1 (276 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 601.1
    Calories from Fat 410
    Total Fat 45.6 g
    Saturated Fat 17.3 g
    Cholesterol 87.5 mg
    Sodium 1731.7 mg
    Total Carbohydrate 22.4 g
    Dietary Fiber 5.8 g
    Sugars 7.7 g
    Protein 26.3 g

    The following items or measurements are not included:


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