Pierogies With Sausage Peppers And Onions Food

SMOTHERED PIEROGIES

Steps:

• Heat a large skillet over medium-high heat and stir in the Italian sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease, then remove the sausage from the skillet and place into a bowl.
• Heat 1 tablespoon of olive oil in the skillet. Stir in the onion, green bell pepper, and red bell pepper; cook and stir until the onion is golden, and the peppers are tender, about 8 minutes. Stir in the garlic and mushrooms; cook for 1 minute more. Season with parsley, garlic powder, oregano, basil, and red pepper flakes. Season to taste with salt and pepper. Stir to combine, then scrape the vegetables into the bowl with the sausage.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the pierogies into the hot oil, and cook until golden brown on each side and hot in the center, about 5 minutes. Spoon the sausage and vegetable mixture over the pierogies. Sprinkle with mozzarella cheese and Romano cheese. Cover, and cook until the cheese has melted.

SAUSAGE & PEPPER PIEROGI SKILLET

Steps:

• Boil pierogi according to package directions; drain. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add kielbasa, pepper and onion; cook and stir 10-12 minutes or until sausage is browned and onion is tender. Remove from pan., In same skillet, heat remaining oil over medium heat. Add pierogi; cook and stir 1-2 minutes or until lightly browned. Return kielbasa mixture to pan; heat through.

SAUSAGE PIEROGI SKILLET

Steps:

• Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm., In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.

SAUSAGE, PEPPERS AND ONIONS

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
• Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
• Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
• Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

KIELBASA AND PIEROGIES SHEET PAN DINNER

Steps:

• Prepare Ingredients:Preheat oven to 450 degrees F.Slice sausage on the bias.Cut onion into half moons.Cut peppers into 2 inch pieces.
• Pile sausage, onion, peppers, and pierogies on a sheet pan.
• Drizzle with olive oil and season with salt and pepper.
• Bake for 20-25 minutes, stirring half way through.
• Serve with a drizzle of olive oil, sour cream, and red pepper flakes if desired.

KIELBASA WITH PIEROGIES & CARAMELIZED ONIONS

Steps:

• In a large saucepan, heat 2 T olive oil over medium heat. Add onions, stirring occasionally, until they turn a golden color, about 15-20 minutes. Spread pierogies on top of onions in a single layer. Lower heat to medium, cover pan and let cook another 5 minutes, stirring every other minute. Add sausage slices and continue to cook, stirring occasionally, until pierogies and sausage are cooked through and starting to turn golden brown.
• Meanwhile, in a small bowl, stir together vinegar, mustard and remaining 1 T olive oil.
• Add dressing to pan with the sausages, pierogies and onions and toss to combine. Season with salt and pepper, if needed. Place on a serving platter and garnish with parsley.

KIELBASA AND PIEROGIES SHEET PAN MEAL

Steps:

• Preheat oven to 400°F.
• Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, 1/2 teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa.
• In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren't touching the pan do so now. If you forget, it's not a disaster, but they'll be better if you remember.
• Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.

PIEROGI & KIELBASA SHEET PAN DINNER

Steps:

• To a large mixing bowl, add the peppers & onions. Drizzle the olive oil over top, and then gently toss them to coat. Season with salt & pepper, to taste.
• Place the kielbasa along the outer edges of the pan, spread the peppers and onions out along the edges of the meat, leaving as much space in the center available as you can.
• Add the pierogi and the rest of the ingredients to the mixing bowl. Gently toss until everything's well mixed and the pierogi are evenly coated.
• Add the pierogi to the center of the sheet pan, in a single layer, spreading them out as much as possible so as many are flat as can be.
• Bake at 400 degrees for 15 minutes. Remove the sheet pan from the oven, flip the pierogi, and bake for another 15 minutes- or until the pierogi have puffed up and begin to turn slightly golden brown along the edges.
• Remove from the oven, and serve immediately.

PIEROGIES WITH SAUSAGE, PEPPERS AND ONIONS

Steps:

• In large nonstick skillet over medium-high heat, cook sausage until browned, 5 minutes. Remove from skillet; cut into 1/4"-thick slices.
• In same skillet, heat 1 tablespoon oil over medium heat. Add garlic; cook, stirring, until fragrant, 1 minute. Add onion, peppers, sausage, 1/4 teaspoon salt and pepper; cook, stirring, until sausage is cooked through and onions and peppers are tender, 5 minutes.
• Stir in pierogies and 1/3 cup water. Cover; cook until pierogies are cooked through, 5 minutes. Gently stir; top with cheese. Cover; cook until cheese is melted, 2 minutes. If desired, serve sprinkled with chopped fresh parsley.

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!

PIEROGI WITH SAUSAGE AND PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Cook the pierogi as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Reduce the heat to medium. Add the bell peppers, onion, garlic and red pepper flakes and cook, stirring, until the vegetables are tender, 7 to 9 minutes. Season with salt.
• Add the pierogi to the skillet and toss. Add the butter and 1/4 cup of the reserved cooking water; cook over medium heat, stirring gently, until the butter melts, adding more cooking water as needed to loosen. Stir in the basil.