Prep Time: 5 minutes
Total Time: 25 minutes
- 1 16 oz box Potato & Cheddar Pierogies
- ½ lb cooked sausage
- 1 medium onion, sliced
- 2 Tbsp oil
- 2 Tbsp sour cream
Heat oil and onion in large skillet on medium-high heat. Add Pierogies and saute for 8-10 minutes, stirring occasionally until golden brown. Add crumbled sausage to skillet until heated through. Top with a dollop of sour cream. Serve.
I grew up on pierogies but hadn’t had them in years. I stumbled on an ad for Mrs. T’s pierogies in Real Simple that featured this recipe (and a coupon – BONUS!). I had been looking for something different than a pasta or chicken dish and there it was – a great, new suggestion! This is not the first time Real Simple has seemingly read my mind, nor the last.
Now I wasn’t a huge fan of pierogies growing up. I especially wasn’t a fan of the sauted onions that almost always accompany them. But, I thought, tastes change, I want something different, give it a go.
Overall, the dish was okay. I liked the combination for the most part. I think what bothered me most was the lingering smell of the onions. I am desperate for tips on working with onion. First, they make your eyes water like nobody’s business. Then, they stink up the place for days. The smell tickles my gag reflex for days. I’ve tried airing the place out. Putting out loads of candles and air fresheners. Little to no success. I don’t want to just stop cooking with onions altogether, but I will if I can’t reach a resolution.
As for the watery eyes, I think Phil Dunphy has the right idea. I need to pick up a pair of these onion goggles.