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
1 375 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.