Pierogies & Smoked Sausage—It’s What’s For Dinner!

On Monday, I posted pictures of the ingredients for this dish. Did you guess correctly? Last weekend, my husband and I headed into the kitchen to prepare my favorite food—Pierogies! I am Polish and from a pierogi-laden area, so I think my love for these pillows of goodness is inevitable. I have a retirement dream of opening a pierogi bar, and they are definitely my go to comfort food. We used as many local products as possible in this dish. They came out perfectly, giving us enough for dinner, lunch and two meals’ worth in the freezer.

This recipe is definitely one to prepare on a day off from work as it does take a little time to fill all of the pierogies. It also lends itself perfectly to preparing with someone else (or even a few friends). Just put on some great tunes and form an assembly line! Your efforts will be absolutely worth it, and you’ll end up with about 4 dozen delicious Polish dumplings. Experiment with the fillings, too!

Dough Ingredients:

Ingredients: Set 1

• 3 eggs (Valley View Farm)
• 1 c. plain, whole milk yogurt (Klein Farms)
• 3.5 c. flour
• 1/4 tsp. salt
• 1 T. baking powder

Filling Ingredients:
• 5-6 medium potatoes, peeled, cubed & boiled (Apple Ridge Farm)
• 3 T. butter
• a couple splashes of milk
• dash salt
• dash pepper
• 1/2 c. grated cheese (we used bleu & gouda from Klein Farms)

Ingredients: Set 4

Other Ingredients:
• 1 link smoked sausage (Saylors & Co.)
• 1 onion (Heritage Farm CSA)
• 1-2 garlic cloves (Heritage Farm)
• 1 zucchini (Traugers)(added this at the last minute, so not pictured)


  1. Beat together eggs & yogurt until smooth.
  2. Add flour, salt & baking powder. Mix with dough hook (or stir) until dough comes together.
  3. Continue to mix with dough hook (or knead on a floured surface) until the dough is firm and smooth.
  4. Divide dough into 3 portions. One at a time, roll out the portions to 1/8″ thick on a floured surface. Using a drinking glass or 3″ cutter, cut circles from dough, rerolling as necessary. Repeat with remaining dough.

    Cutting Circles

    Cutting the circles with a drinking glass.

  5. Mash the potatoes with butter, milk, salt & pepper.
  6. Stir in cheese.
  7. Place 1 T. of filling on one half of each circle and fold dough over, pinching to seal. Dip your finger in some water and run around the circle edges if necessary to get a good seal.

    Kevin Filling Pierogies

    Kevin Filling Pierogies

  8. At this point, place the ones you would like to freeze in a container with wax paper between each layer. When you pull them out of the freezer later, continue with the rest of this recipe.
  9. To cook pierogies, drop them in a large pot of boiling water and cook until they float, about 2 minutes if fresh, 3-5 if frozen. You can eat them boiled or…
  10. Slice onion, garlic, zucchini and smoked sausage.
  11. Melt a couple tablespoons of butter in a large skillet over medium-high heat. Add onions and garlic and sauté for 1-2 minutes.
  12. Add pierogies, zucchini and sliced sausage, tossing occasionally, until pierogies are golden brown and onions are soft.

    Kevin Sautéeing

    Kevin, covered in flour, showing off his skillet flipping abilities. I don't have the nerve to send the food airborne!

  13. Serve with some corn on the cob, dipping sauces (like plain yogurt, honey mustard or bbq sauce) and a Yuengling, if you have some, for one of the best comfort meals ever!

    Pierogies with Smoked Sausage, Zucchini & Corn on the Cob

    One of my absolute favorite meals!


One response to “Pierogies & Smoked Sausage—It’s What’s For Dinner!

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