20 Minute Crispy Pierogies With Broccoli And Sausage Food

20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE

Steps:

• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
• While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
• Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
• While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
• Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.

PIEROGIES AND SAUSAGES

Steps:

• Heat a large pan of water to boiling.
• When the water boils, add the pierogies.
• Cook the frozen pierogies for approximately 10 - 15 minutes. They will float to the top when ready.
• Drain and set aside.
• While the water is heating, cook 3 slices of bacon until crisp.
• Drain on a paper towel then cut up finely.
• Reserve the oil from the bacon.
• Fry the sausages in the oil until done - about 10 - 15 minutes on medium heat.
• Remove the sausages and set aside but keep warm.
• Add the pierogies to the oil and fry for approximately 10 minutes. Add the onion and bacon 1/2 way through.
• Turn the pierogies frequently, they should start to get a bit crisp from the oil.
• Serve pierogies and sausages with bits of fried onion, bacon and top with sour cream.
• Yum !