Polish Pierogi with Pork and Polish Sausage
A traditional Polish dish featuring homemade pierogi filled with pork and polish sausage, served with a side of zesty sour cream.
Ingredients
- ●1 pound pork, ground80/20 lean to fat ratio
- ●1/2 pound polish sausage, slicedlook for a brand with no added nitrates
- ●1 sheet flaky pie dough, homemade or store-boughtthaw if frozen
- ●1 cup zesty sour creamstore-bought or homemade
- ●2 cups polish, all-purpose flourfor dusting pierogi
- ●2 large eggsbeaten for egg wash
- ●1 cup waterfor boiling pierogi
- ●1/2 teaspoon saltto taste
Instructions
- 1
In a large mixing bowl combine ground pork, polish sausage, and a pinch of salt. Mix well with your hands until just combined.
- 2
Roll out the flaky pie dough to a thickness of about 1/8 inch. Cut out circles of dough using a cookie cutter or the rim of a glass.
- 3
Place a tablespoon of the pork and sausage mixture in the center of each dough circle. Fold the dough over the filling to form a half-circle and press the edges together to seal.
- 4
In a large pot of boiling salted water, cook the pierogi for 5-7 minutes or until they float to the surface.
- 5
While the pierogi are cooking, mix the zesty sour cream with a pinch of salt and a squeeze of lemon juice.
- 6
Once the pierogi are done, remove them from the water with a slotted spoon and place them on a plate.
- 7
Serve the pierogi hot with a dollop of zesty sour cream on top.