Sausage Skillet with Pierogies
The first time I tried this recipe, it was an abysmal failure, so I made some notes and put it back in the rotation to try again. I like it better this way.
3 Tablespoons Olive Oil
2 Ring Sausages
2 boxes of Frozen Pierogies (if you can find the mini Pierogies, they are best)
16oz jar of Sauerkraut
4 tablespoons Spicy Brown or Deli Mustard
1/2 cup Sour Cream
Cut ring sausages into coins.
Add Olive Oil to a large frying pan, and heat to medium-low.
Add sausage coins and brown.
Remove coins from pan.
Add Pierogies and fry till lightly golden brown.
Add sauerkraut, mustard and sour cream.
Add sausages back to pan.
Stir carefully and just till ingredients are coated and mixed (the more you stir, the more you break up the Pierogies).
Simmer till heated through.