Sausage, Pepper & Perogy Casserole

Perogy, pierogi, piroshky, pelmeni, paczki or whatever you choose to call them, they are basically all the same concept. Wrapping a filling with some kind of dough exists all around the world. Between these variations, however, are distinct foods from different countries making it nearly impossible to trace the base origin.

The one I remember from childhood, being of German heritage, was a dumpling filled with a slightly sweetened, dry cottage cheese. I think the dough might have been made from potatoes and flour. We just loved them, of course.

When it comes to Brion and I, we always favor the very basic potato and cheddar cheese filling.  This recipe is pure, unadulterated comfort food! As plain as it seems, the flavor is amazing. The contrast of the lightly browned perogies against the creamy sauce and spicy, Asiago/red pepper sausage is exceptional. I find there is no need to add any cream to the sauce when you use 100% pure mozzarella cheese. It gives the casserole exactly what it needs.

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Sausage, Pepper & Perogy Casserole

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

• 500 grams frozen perogies, potato & cheddar variety ( or homemade)
• 250 grams (about 2 links) Asiago/red pepper sausage, sliced
• 5 Tbsp butter, divided
• 2 Tbsp olive oil
• 2 cups chicken stock
• 3 Tbsp flour
• 2 Tbsp whole grain mustard
• 100 grams 100% mozzarella cheese, shredded
• 1 green pepper, sliced into strips

Course Main Dish Cuisine American, European, German Servings MetricUS Imperial Ingredients 500 grams frozen perogies, potato & cheddar variety ( or homemade) 250 grams (about 2 links) Asiago/red pepper sausage, sliced 5 Tbsp butter, divided 2 Tbsp olive oil 2 cups chicken stock 3 Tbsp flour 2 Tbsp whole grain mustard 100 grams 100% mozzarella cheese, shredded 1 green pepper, sliced into strips

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Boil perogies in a pot of boiling, salted water until they float to the top & are cooked. In a saucepan, heat 2 Tbsp of butter with 2 Tbsp olive oil. When perogies are cooked, lift out of water with a slotted ladle & place them in a single layer in the saucepan. Fry until lightly browned on both sides; remove from pan & set aside.
2. To the same skillet, add sliced raw sausage, stirring constantly until cooked through. Add green peppers, cooking until tender crisp. Remove sausage & peppers from skillet; set aside.
3. In same skillet, melt 3 Tbsp butter. Whisk in flour & continue to cook, whisking constantly, for 2 minutes until golden brown. Whisk in chicken stock & whole grain mustard. Continue to simmer mixture, whisking constantly, until sauce is thickened & bubbly. Return perogies, sausage & peppers to skillet; carefully combine to coat everything well in the mustard sauce.
4. Preheat oven to 350 F. Place mixture in a 13 X 9-inch casserole dish; sprinkle with grated mozzarella cheese & bake 10-15 minutes. When everything is heated through & cheese is melted remove from oven & serve.