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“I made this simple recipe one night when I hadn’t planned anything for dinner," writes Susan Held from Cooksville, Maryland. "It’s convenient because it uses items I usually have on hand. Plus, there’s hardly any cleanup!”
This recipe is:
Quick
Nutritional Facts 2 cups equals 411 calories, 17 g fat (6 g saturated fat), 76 mg cholesterol, 1,379 mg sodium, 41 g carbohydrate, 5 g fiber, 21 g protein.
Originally published as Sausage Pierogi Skillet in Simple & Delicious July/August 2008, p30
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Reviewed on Jul. 30, 2009 by dr.fine
This sounds pretty good. I might try this in the fall for a simple, hardy dish. We make homemade pierogi once or twice a year. We are not Polish, but grew up eating these for as long as we can both remember. We make the kraut, the cheese and the plum type. They are all delish! My husband loves the cheese ones and can polish off a plateful by himself. Lucky for me we live by a market that makes 3 different types and stocks them year round. I have never tried the frozen ones, but we do freeze our own. It is a lot of work but we enjoy making them and sharing them with family and friends.
Reviewed on Jul. 30, 2009 by NvLadyslipper
Pierogi were a staple in my diet growing up. We had potato, kruat, and cherry or prune filled. Yummy!! The frozen ones I use (potato but the company does make kraut ones but I have never found them) can be boiled nuked or fried. I usually boil them, and the next day (if any are left!)they can be pan fried till golden brown.There are several brands out there but I prefer the Mrs. T brand. I buy the potato cheddar ones--very good!Bonnie Dixon
Pierogi were a staple in my diet growing up. We had potato, kruat, and cherry or prune filled. Yummy!! The frozen ones I use (potato but the company does make kraut ones but I have never found them) can be boiled nuked or fried. I usually boil them, and the next day (if any are left!)they can be pan fried till golden brown.
There are several brands out there but I prefer the Mrs. T brand. I buy the potato cheddar ones--very good!
Bonnie Dixon
Reviewed on Jul. 30, 2009 by majacques
I am full polish and grew up on pierogi(sauerkraut,never tasted the cheese or potato). I loved them. I am really curious what kind others had growing up or made and if they can describe the taste. I have always wanted to fix the frozen ones but never bought them because I didn't know how to fix them(I haven't seen the kraut ones frozen).MAJ
I am full polish and grew up on pierogi(sauerkraut,never tasted the cheese or potato). I loved them. I am really curious what kind others had growing up or made and if they can describe the taste. I have always wanted to fix the frozen ones but never bought them because I didn't know how to fix them(I haven't seen the kraut ones frozen).
MAJ
Reviewed on Jul. 30, 2009 by resm2007
I'd like to try this recipe, especially since my late husband was Polish. However, it has a high sodium content, which I can't take because of health issues. Any suggestions on how to cut down on the sodium? resm2007
Reviewed on Jul. 30, 2009 by Blkfot38
What a wonderful idea for using pierogi - I always just fried them and served as a side dish. I made my own pierogi many years ago but now that they are available in the frozen food section I would not even consider spending a whole day making them from scratch. Thanks for sharing your idea.
Reviewed on Jul. 30, 2009 by dportlu
Good recipe. For those who don't have pierogis you could substitute noodles. I would suggest adding caraway seeds in the skillet, 1/4 tsp.Great tip to use cole slaw mix rather than cabbage
Good recipe. For those who don't have pierogis you could substitute noodles. I would suggest adding caraway seeds in the skillet, 1/4 tsp.
Great tip to use cole slaw mix rather than cabbage
Reviewed on Jul. 30, 2009 by tanyafeller
Susan, I think it is a cool and a unique idea for those of us who know the feeling of working all day and rushing home to a hungry family realizing we didnt take anything out for dinner. and note the word " simple ".. Unique quick ideas are one of the big points of the magazine, website etc... google Pierogi's and make them from scratch if you have the time...I'll take Mrs. T's :-)
Reviewed on Jul. 30, 2009 by Carollizc
I have arthritis *and* fibromyalgia. I couldn't, even on a good day, stand long enough to make pierogis from scratch, much though I might want to. Fortunately, there are several brands available here that are really good, and it wouldn't trouble my conscience a bit to use any of them, nor the packaged coleslaw mix. The veggies are still fresh, and the whole meal is ready before my family can say "I'm hungry". It's tasty, filling and economical. Why complain?Carol
I have arthritis *and* fibromyalgia. I couldn't, even on a good day, stand long enough to make pierogis from scratch, much though I might want to. Fortunately, there are several brands available here that are really good, and it wouldn't trouble my conscience a bit to use any of them, nor the packaged coleslaw mix. The veggies are still fresh, and the whole meal is ready before my family can say "I'm hungry". It's tasty, filling and economical. Why complain?
Carol
Reviewed on Jul. 30, 2009 by patzmerman
You could make homemade pierogies and use them in the recipe. I personally don't take the time to make pierogies from scratch but the frozen ones taste great. This recipe sounds like a winner. Semi-homemade is good for me. :o)
Reviewed on Jul. 30, 2009 by carlawarla
You might as well have opened up a box of ready made food here. I thought this recipe might be home-made perogies, not opening up a box and stir-frying it with perpared sausage. What a dissapointment. I won't be making this!
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