Polish pierogi with sausage — a spicy classic.
They taste delicious regardless of the occasion, and there are many opportunities to try them — pierogi with sausage can be served for lunch during the week, or as a dish on Christmas Eve, experimenting a bit with tradition…
Głogowska sausage combined with sauerkraut and chilli sauce is an excellent proposition for lovers of a more severe climate — and we are not talking about the frosty Scandinavian wind! Pierogi with sausage will steal your heart from the first bite and warm your taste buds for a long time. For a very long time.
Dough for pierogi:
Clean the sausage from the casing, then crush it with a fork to the consistency of minced / pulled pork. Dice the onion and fry it in a pan until golden and sweet. Pour the sausage into a bowl and add the fried onion. Squeeze the sauerkraut out of the excess juice and chop it thoroughly, then add to the sausage. Season everything with chilli sauce and mix thoroughly.
Use a separate bowl to prepare the dough for pierogi: mix the water with the egg and salt. Add the flour and make the dough firm. After kneading, set aside for 10 minutes, covered.
Roll out the dough into a thin layer and cut rings from it, e.g. with a glass. Place a teaspoon of stuffing on each such ring, and fold it, sticking its edges very carefully.
Cook the dumplings in salted boiling water. Serve with pork scratchings or fried onion.