Hungarian-Italian Pierogies

"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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Ready In:
55mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • Reduce heat to medium, cover and cook an additional 4 minutes. Test center of pierogies for doneness. Serve.

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