Growing up in the cold prairies in Western Canada, the smell and taste of delicious perogies (or pierogis) was never too far away. Whether it be at family gatherings, Thanksgiving, Easter or Christmas, perogies never failed to be served. But for some reason, the perogies always seemed to be soggy and a forgettable side dish. I always felt that this holiday classic had the potential to be something more. Today, let me show you my way of levelling up this classic side dish to the main attraction of the meal.
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Perogies My Way Ingredients
- Olive oil
- Butter
- Frozen perogies (cheese flavour)
- Fully cooked - Farmer’s sausage/Kielbasa/Polish Sausage/Kransy/Smokies/Smoked Sausage
- Yellow onion
- Green onion
- Sour cream for topping
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