NOS RECETTES
Perogies with Smoked Sausage and Sage Butter
OUR 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.
1 375 g pkg Schneiders® Naturally Hardwood Smoked Classic Recipe Sausages, sliced into rounds
1 907 g pkg Cheddar perogies
1 tbsp (15 mL) Olive oil
½ cup Butter, melted
4 Fresh sage leaves
1 cup Cheddar cheese, grated
1 cup 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 2-3 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.
