Perogies with Smoked Sausage and Sage Butter


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 (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.


Try serving with your favourite mustard