German Pierogies With Kielbasa Bacon Apples Food

SAUSAGE AND SAUERKRAUT

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

SMOTHERED PIEROGIES AND KIELBASA SKILLET

Steps:

• Heat a cast iron skillet over medium heat melt the butter. Saute the onion, peppers, mushrooms and kielbasa for 5 minutes.
• Add the minced garlic, Herbes de Provence, salt and pepper. Cook for aanother 2 minutes. Then scrape the entire contents of the pan into a bowl and cover it with foil to keep it warm while you cook the pierogies.
• In the same skillet, cook the pierogies according to the directions for pan frying. Mine were cooked for about 6 minutes on each side.
• Once the pierogies are cooked add the kielbasa mixture back to the skillet and stir it well.
• Cook for 5 more minutes, and then top with the cheese, turn off the heat and let it sit for a minute or two to melt the cheese.

PIEROGIES WITH POTATO AND SAUERKRAUT FILLING

Steps:

• Prepare the sauerkraut filling by melting the butter in a skillet over medium low heat. Stir in the onion, and cook until light brown, about 20 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook over medium low heat until light brown, about 20 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs, oil and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, wrap half in plastic wrap then roll out the other half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the filling into the center of each round. Moisten the edges with water or egg wash, fold over, and press together with a fork or pinch with fingers to seal.
• Bring a large pot of lightly salted water to a very slow boil add 6-8 perogies at a time (do not crowd them) and cook for 3 to 5 minutes or until pierogi float to the top. Remove and drain.
• Serve with melted butter and carmelized onions spooned over the top.
• Or serve with horsesradish and sour cream.

KIEłBASA SAUSAGE AND BRAISED SAUERKRAUT (QUICK BIGOS)

Steps:

• Have a little taste of the sauerkraut. If it's too sour, use a colander and rinse it in cold water, then drain it.
• Roughly chop the sauerkraut, pieces shouldn't be longer than 1 inch (2.5 cm).
• Peel the onion, chop it finely.
• Peel the apples, cut into quarters and remove the core.
• Slice both sausages into rounds, roughly 0.5 inch (around 1 cm) thick. Slice the bacon into thin slices.
• Set up your oven to 356°F / 180°C, we'll need it soon.
• Heat up 2 tablespoons of butter. Add chopped onion, season it lightly with salt, cook for a minute on medium heat, stirring from time to time.
• Add in sausage and bacon slices. Fry for 2 to 3 minutes, stirring regularly, as the onions start to brown. Take it off the heat. If you're using a regular frying pan, move its contents into an oven-proof dish.
• Add chopped sauerkraut, spices (4 bay leaves, 5 allspice berries, 5 juniper berries) and apples.
• Generously season with freshly ground black pepper and optionally with salt as well (careful though - sauerkraut, kiełbasa and bacon are very salty already).
• Pour in the chicken stock, enough to cover the sauerkraut. Cover the dish with a lid.
• Place the dish in the oven for 90 minutes. After that time take the dish out and stir well. If it's too dry, add some more stock (or water).
• Cover again and return to the oven for another 90 minutes.
• Serve warm with some bread or potatoes on the side.

KIELBASA WITH APPLE CARAWAY SAUERKRAUT

Steps:

• Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan, saute the onion and the apple for 1 minute. Drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes.

KIELBASA, PIEROGIES & SAUERKRAUT BAKE - STOVETOP AND OVEN METHOD

Steps:

• Pre-heat the oven to 350°F.
• Drain the sauerkraut, reserving the liquid.
• Pre-heat a large 12-inch oven-proof skillet over medium-high heat. Add the oil and brown the Kielbasa sausage slices on both sides. Remove the browned sausage from the pan and set aside.
• Add the onion to the skillet and season with salt and freshly ground black pepper. Sauté until they start to brown - about 5 minutes. Add the drained sauerkraut and caraway seeds and continue to sauté for a few more minutes. Add the stock or beer, reserved sauerkraut liquid and stone-ground mustard. Bring the mixture to a boil and return the browned Kielbasa to the skillet.
• Add the pierogies, nestling them into the sauerkraut and onions. Lower the heat under the pan and simmer for 5 minutes. Sprinkle the Cheddar and Swiss cheeses on top and transfer the pan to the oven.
• Bake at 350°F for 10 to 12 minutes, until the pierogies are cooked through and the cheese has melted. Top with chopped scallions and enjoy!