Friday, January 22, 2010

Perogies with Sausages and Spiced Onions

This is probably the most fattening, artery clogging, dish in my repertoire. Plus it's not exactly from scratch. What? You thought I'd make perogies from scratch? Are you insane? No, I buy them at the store. In the freezer section. Fried in butter, served with a dollop of sour cream, they are a fantastic comfort food dinner.

**Now I do know how to make perogies from scratch, and I have done it and yes, they are amazing, but there is no time these days to do that. So frozen it is**

-frozen perogies (I usually make about 6-8 per person)
-enough for one sausage per person
-sliced onions (I figure about 1/2 onion each person, if they like fried onions)
-Club House La Grille Vegetable seasoning (this has salt in it, but you can use some blends that don't have any. Experiment to find one you like!)

Fill a large pot with water, cover it, and bring it to a boil. Once it's boiling good and hard, drop in the perogies and give it a stir. The perogies will float when they are finished cooking, and you can fish them out with a slotted spoon and put them on a plate.

Meanwhile, melt some butter in a fry pan and dump in the onions. Stir and fry until they are a deep golden. This takes awhile, so be patient.

Turn on the oven to 350 F. Put the sausages on a foil lined grilling pan and pop them into the oven, turning every so often until they are cooked through. (um...15 minutes? I'm not sure)

When the perogies are all finished cooking, melt some more butter in a fry pan and drop a bunch in. Don't crowd the pan though, leave lots of room for them to move around. You may need to do them in batches. Keep the heat at medium low, and let them bubble away gently until they are golden brown. Turn over, sprinkle with seasoning, and let the other side cook until golden.

For the next batch, add more butter (be careful to let the pan cool a bit before you add it, or the butter will burn) and repeat.

Throughout all this your onions will bubble and cook down, your sausages will cook, and bit by bit you can just pull it all together. Serve the perogies slathered with fried onions and sliced up bits of sausage, with a dollop of sour cream on the side.
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