Apple Raisin Sausage & Pierogies

Am I the only one who can hardly believe that Thanksgiving is this week??  Sheer craziness.  This year flew by … but then, I always say that come November.  If I’m perfectly honest with you, traditional Thanksgiving food doesn’t excite me that much.  Even more than that big juicy bird, I enjoy the different, the interesting, and the non-traditional.  And so, Apple Raisin Sausage & Pierogies!

What I love most about this dish is … well, there are a lot of things I love about this dish!  It has an unexpected flavor profile with many different notes that come together in a surprisingly pleasant way.  It screams holiday, with its apples and raisins, comforting creaminess, and potato pouches.  And it’s versatile!  I use a chicken sausage, which is lighter and healthier, but you can also get this in tofu form, giving your vegan guests an option at your Thanksgiving table.  Plus, it’s easy!  Yay!  There’s nothing I like more around these crazed holidays than something that is versatile, satisfying, and easy to prepare.

Apple Raisin Sausage & Pierogies

  • 8-10 links of Apple Raisin Chicken Sausage
  • 3 medium peppers (I used yellow & green)
  • 1 medium red apple
  • ½ small onion
  • 1 pat of butter
  • 1/3 cup milk
  • 1 tbsp flour
  • Salt & onion powder, to taste
  • Olive oil for sautéing
  • 12 oz Cheddar Onion Pierogies

Brown sausage links, then put aside.  Sauté onion, peppers, and apples until softened.  Add butter, milk, and flour, mixing thoroughly until it creates a thick sauce.  Add sausage back to pan and keep on medium-low to keep warm.  Stir occasionally to take care the sauce does not scorch.

Bring pot of water to boil and and cook pierogies.  They don’t take long!  Strain from pot as soon as they rise to the top of the water.

Plate sausage and veggies over the pierogies, adding more of the sauce on top.  Serves about 2-3 people.



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