Sausage & Sage Pierogies; The Heaping Bowl

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 mild italian sausage, sliced 1/2 inch thick
• 2 cups sliced mushrooms
• 2 granny smith apples, sliced into 16 half moons
• 8 leaves fresh sage
• 16 frozen pierogies
• 4 tablespoons sour cream
• 4 sprigs fresh dill
• 1 cup half-and-half cream
• 1 tablespoon chicken base
• 1 cup hot water
• 1/2 cup wine

Recipe

• 1 heat 1 tablespoon vegetable oil or butter in 10" pan until hot. (do not burn). sear pierogies on both sides for 1 to 2 minutes until brown. remove from pan and hold.
• 2 in same pan add more oil or butter and heat again until hot. add sausage, saute for 2 to 3 minutes until sausage is cooked.
• 3 add apples, mushrooms and fresh sage. cook 1 minute until apples are tender and add half the deglaze.
• 4 simmer for another minute until deglaze becomes thick. add more deglaze if too thick. add more cream if too thin.
• 5 pour sausage, apple, mushroom, sage mix over pierogies. garnish with sour cream and fresh dill.