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| Sausage & Sage Pierogies; The Heaping Bowl Yield: 4 Servings Ingredients: Mild Italian Sausage - 8 cups sliced 1/2" thick Sliced Mushrooms - 2 cups Granny Smith Apples - 2 sliced into 16 half moons Fresh Sage - 8 leaves Mrs. T’s Frozen Pierogies - 16 Sour Cream - 4 tablespoons Fresh Dill - 4 sprigs Deglaze Half & Half - 1 cup Chicken Base - 1 Tablespoon Hot Water - 1 cup White Wine - 1/2 cup Mix and Hold Deglaze Heat 1 tablespoon vegetable oil or butter in 10" pan until hot. (Do not burn). Sear pierogies on both sides for 1 to 2 minutes until brown. Remove from pan and hold. In same pan add more oil or butter and heat again until hot. Add sausage, Sautee for 2 to 3 minutes until sausage is cooked. Add apples, mushrooms and fresh sage. Cook 1 minute until apples are tender and add half the deglaze. Simmer for another minute until deglaze becomes thick. Add more deglaze if too thick. Add more cream if too thin. Pour sausage, apple, mushroom , sage mix over pierogies. Garnish with sour cream and fresh dill. |
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