Pierogi Recipe with Sausage Meat Sauerkraut & Beer
???? You can find the recipe for the best Pierogi with Sausage Meat Cabbage & Beer in the Description below ????????
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For: 6 People
???? Ingredients:
➡️ Measurements
Sauerkraut 600 g.
White onion 200 g.
Parsley 30 g.
Spicy Sausage 400 g.
Beer 100 ml.
Sour cream (for serving) 40 g.
Salt, black pepper To taste
➡️ For the Dough
AP Flour 1 kg.
Salt 20 g.
Hot water 300-400 ml.
Vegetable oil 30 ml.
Egg 2 pcs.
➡️ Method of Cooking:
✅ For the Perogies Dough
Warm-up water for the dough. Into a bowl, add all the dry ingredients and mix well with a fork. Create a whole in the middle of the dry ingredients. Separately, mix the eggs and the oil and add them to the middle of the dry ingredients. Start mixing and when all the oil and eggs are incorporated, start adding the water. Keep mixing with a fork and do not try to touch the mix because it will be very hot.
When you have a type of sandy mix and you can touch it without it being too hot, you can start kneading with your hands. Keep some water nearby, but do not add before you knead the dough at least for five minutes. It takes time for the dough to start absorbing all the flour and binding together.
After you have a nice ball of dough, cover it with plastic wrap or towel and let it rest for at least 30-40 minutes.
✅ For the Sauerkraut & Cabbage Filling
Slice the onion and sauté in a pan or a pot with oil. When golden, add the sausage and start breaking it and roasting. Season with salt and black pepper. When you have a nice colour on the sausage, add the beer and be generous, it will give a delightful flavour to the dish.
???? Note: Do not add too much salt because the Sauerkraut will give more saltiness to the dish.
When ready, take the sausage and the onion out and put the pan back to the heat. Add the Sauerkraut after squeezing all the extra juices from it. Otherwise, all the cabbage will release its juices and it will take too much time to cook it and the dish might become too salty.
After the Sauerkraut is roasted, add more of the beer, and braise it until all the beer is evaporated. Then mix the Sauerkraut with the sausage and add fresh chopped parsley. Let it chill down completely before filling the Pierogis.
✅ Shaping, Cooking, & Serving
When the dough is rested and the filling is chilled completely, it is time to shape the Pierogis. Cut strips from the dough and roll them like a type of sausage. Using a knife, cut balls, roughly 20-15 gr. Then using a rolling pin, roll the balls and place some of the fillings in the middle of each one. For the technique of how to actually shape the pierogis, it would be better to refer to the video.
???? Note: Make sure that the dough that you are not using is covered at the time when you are not using it. Otherwise, it would dry, and it can be impossible to work with.
After shaping the Pierogis, place them into the freezer for half an hour and meantime place a pot with water on the heat. When boiling, add salt and the Pierogis. Cook for about 4-5 minutes depending on the size that you made them. I usually give extra 3 minutes from the moment that they are coming on the surface.
Meanwhile that you are waiting for the Pierogis to cook, slice and sauté some onion with oil and butter. When the Pierogis are ready add them to the pan and roast them from each side.
Serve with sour cream with a touch of non-refined Sunflower seeds oil and decorate with parsley.
I know that this recipe is a bit of a workout but I can assure you, it worth the effort because the results are phenomenal and unbelievable.
✅ Enjoy.
➡️ Timeline:
0:00 Introduction
0:12 Ingredients
0:17 Making the Dough
2:13 Working on the Filling
4:05 Shaping the Pierogies
5:40 Cooking & Serving
#ThinkOFood #thinkofood #pierogies #cabbage #beer #sausageandbeer #sourcream #pierogis #AndreyKravchenko #sauerkraut #sauerkrautrecipes #thinkoffood
Acknowledges:
Music:
Real Polish Meat Pierogi - Recipe Video by Polish Your Kitchen
#pierogi #poland #meat #cooking In this video Anna of PolishYourKitchen.com teaches you how to make real Polish meat filled pierogi. Links to recipes below.
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HOW TO MAKE PIEROGI! with SIMPLY POLISH - AUTHENTIC MEAT PIEROGI
Learn how to make authentic delicious meat filled pierogi with Simply Polish along with her friends and family! Fruit pierogi are also very easy and simple to make! Hope you enjoy!
panfranek.com
My Grandmas 99 Year Old Pierogi Recipe
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Pork and Sauerkraut Pierogi filling
4 Pounds of pork shoulder country spare ribs bone out.
1 Pound of Bacon.
1- 64 oz Large jar of Farmans Barrel cured Sauerkraut. Drained keeping juice for later.
3 Tbs of Garlic
2 sweet yellow onions
Cut the 1 pound of bacon in 1/2 inch slices fry until a little brown to render the bacon, separating the bacon from the grease. Take the bacon out of the pan and starts salting and peppering the country spare ribs with a generous amount and fry for 2 to 3 minutes on each side, at this time when all of the ribs are sealed add them to the insta pot. Then take the 1/2 cup of bacon grease fry the onions and garlic for about 3 to 4 mins when done drain and put in the insta pot with the bacon, once that is done take the drained sauerkraut and fry for several mins. Add the Sauerkraut to the instant pot. The last step is to add the Juice from the Sauerkraut to the insta pot and set on meat setting for 1 hour pressure cooking. Once that is done cooking and cooled take 2 forks and shred the pork and sauerkraut together this will be the filling.
Dough Recipe for Pierogi
6 cups of all Purpose flour
6 whole eggs
1 tablespoon salt
1/2 cup of sour cream
1 cup of Water plus or minus
For this dough recipe I like to add 1 egg for 1 cup of flour it make the dough very tender not like rubber. Take the 6 cups of flour and in a large bowl combined the flour, make a well in the middle of the flour adding the 6 eggs, salt and sour cream combine, adding the water slowly you will know if you need less water or a little more depending on ur humidity of the area you live in. Need the dough for at least 5-7 mins fully folding and needing until smooth and putting it in a ball pressing with ur finger and see if it bounces back at you! Let rest for 20 mins so the gluten can rest. I like putting mine in the refrigerator, I then take it out and separate the ball into 8 sections. Now is the time to use a little extra flour to dust each separated piece when you rollout out. I would also put the dough your not using in a ziplock bag to keep it soft and moist. I have a atlas pasta roller so I take that, with a rolling pin and start rolling and feeding it into the atlas from 0 to number 4 I like to stop rolling the Dough at number 4 . Once rolled out take a 3/12 to 4 inch cookie cutter or something that is sharp to cut the circle for the dough out, I personally like using my grandmothers percolator coffee lid. Make sure when making the perigees to use water with the tip of your finger around the edge so that it seals properly and let rest for about 15 minutes before boiling so you don’t end up with all the filling leaked out of your pierogi
Sauerkraut and other pierogi fillings
Johnny and Tony told how they make sauerkraut that will be used as filling in the pierogis they are making at the Coit Road Farmer’s Market in East Cleveland Ohio. They were adding spinach and potatoes as a filling for their pierogis. They also make wontons, ravioli and other similar foods.
Pierogi z Kapustą i Grzybami | Dumplings with Sauerkraut and Mushroom | Christmas Eve Dish
In my home we celebrate Christmas with polish traditions and Pierogi z kapustą i grzybami is one of my favorite Christmas recipe. I am the one who is responsible for making them every year. These are dumplings filled with sauerkraut and mushroom filling. They are served with red borscht soup (red beet soup).
Ingredients
For the filling
- 24 oz crimini mushroom
- 2 oz (56g) dried wild mushroom (soaked in boiling water)
- 32 oz (900g) sauerkraut ( I use Belveder brand - tastes the best)
- 1 tsp kosher salt
- 3 tbs butter (you can use more if you like)
For the dough
- 510 g of All purpose flour
- 1 cup and 1/4 of hot water
- 1 tbs butter
- pinch of salt
Items used in video:
Dumpling Maker – you can buy here:
Wood Rolling Pin – you can buy here:
Cutting Board, Extra Large – you can buy here:
Miyabi Kaizen Chef's Knife - you can buy here:
Mikasa 5225580 Delray 40-Piece Dinnerware Set, Service for 8 - you can buy here:
Glass bowl - you can buy here:
Stainless Saute Pan – buy it here:
Measuring Cup Set – buy here:
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Nutritional Facts for dough
70 servings per recipe
Calories per Serving: 28
Total fat: 0.2 g
Total Carbohydrates: 5.6 g
Protein: 0.7 g
***This is only an approximation***
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