RECIPES

Perogies with Smoked Sausage and Sage Butter

RECIPES

Perogies with Smoked Sausage and Sage Butter

A Prairie favourite! Stick-to-your-rib perogies and sautéed Grill’ems smoked sausages for a satisfying cold weather meal. The browned sage butter adds a nutty richness that takes it all to the next level.

4
10
20

1 907gr Package cheddar perogies

1 500gr Package Grill’ems Sausage, sliced into rounds

1 tbsp (15 mL) Olive oil

1/2 cup (125 mL) Butter, melted

4 Fresh sage leaves

1 cup (250 mL) Cheddar cheese, grated

1 cup (250 mL) Sour cream

Bring a large pot of water to a boil.

Cook perogies per package direction.

Drain and set aside and keep warm.

Heat oil in a skillet over medium high heat.

Brown sliced sausage, about 2 to 3 minutes per side.

Melt butter in a small pot along with sage leaves.

Toss perogies in sage butter and transfer to a serving platter.

Arrange sausage over top.

Garnish with cheddar cheese and serve with sour cream.

Notes:

Try serving with your favourite mustard.