🔴 You can find the recipe for the best Pierogi with Sausage Meat Cabbage & Beer in the Description below 👇👇

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For: 6 People

👉 Ingredients:
➡️ Measurements
Sauerkraut 600 g.
White onion 200 g.
Parsley 30 g.
Spicy Sausage 400 g.
Beer 100 ml.
Sour cream (for serving) 40 g.
Salt, black pepper To taste

➡️ For the Dough
AP Flour 1 kg.
Salt 20 g.
Hot water 300-400 ml.
Vegetable oil 30 ml.
Egg 2 pcs.

➡️ Method of Cooking:

✅ For the Perogies Dough

Warm-up water for the dough. Into a bowl, add all the dry ingredients and mix well with a fork. Create a whole in the middle of the dry ingredients. Separately, mix the eggs and the oil and add them to the middle of the dry ingredients. Start mixing and when all the oil and eggs are incorporated, start adding the water. Keep mixing with a fork and do not try to touch the mix because it will be very hot.

When you have a type of sandy mix and you can touch it without it being too hot, you can start kneading with your hands. Keep some water nearby, but do not add before you knead the dough at least for five minutes. It takes time for the dough to start absorbing all the flour and binding together.
After you have a nice ball of dough, cover it with plastic wrap or towel and let it rest for at least 30-40 minutes.

✅ For the Sauerkraut & Cabbage Filling

Slice the onion and sauté in a pan or a pot with oil. When golden, add the sausage and start breaking it and roasting. Season with salt and black pepper. When you have a nice colour on the sausage, add the beer and be generous, it will give a delightful flavour to the dish.

🔴 Note: Do not add too much salt because the Sauerkraut will give more saltiness to the dish.

When ready, take the sausage and the onion out and put the pan back to the heat. Add the Sauerkraut after squeezing all the extra juices from it. Otherwise, all the cabbage will release its juices and it will take too much time to cook it and the dish might become too salty.

After the Sauerkraut is roasted, add more of the beer, and braise it until all the beer is evaporated. Then mix the Sauerkraut with the sausage and add fresh chopped parsley. Let it chill down completely before filling the Pierogis.

✅ Shaping, Cooking, & Serving

When the dough is rested and the filling is chilled completely, it is time to shape the Pierogis. Cut strips from the dough and roll them like a type of sausage. Using a knife, cut balls, roughly 20-15 gr. Then using a rolling pin, roll the balls and place some of the fillings in the middle of each one. For the technique of how to actually shape the pierogis, it would be better to refer to the video.

🔴 Note: Make sure that the dough that you are not using is covered at the time when you are not using it. Otherwise, it would dry, and it can be impossible to work with.

After shaping the Pierogis, place them into the freezer for half an hour and meantime place a pot with water on the heat. When boiling, add salt and the Pierogis. Cook for about 4-5 minutes depending on the size that you made them. I usually give extra 3 minutes from the moment that they are coming on the surface.

Meanwhile that you are waiting for the Pierogis to cook, slice and sauté some onion with oil and butter. When the Pierogis are ready add them to the pan and roast them from each side.

Serve with sour cream with a touch of non-refined Sunflower seeds oil and decorate with parsley.
I know that this recipe is a bit of a workout but I can assure you, it worth the effort because the results are phenomenal and unbelievable.

✅ Enjoy.

➡️ Timeline:
0:00 Introduction
0:12 Ingredients
0:17 Making the Dough
2:13 Working on the Filling
4:05 Shaping the Pierogies
5:40 Cooking & Serving


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