This classic will have your taste buds craving more. Cheddar potato filled perogies pair with sliced smoked sausage and a sage butter drizzle.
|1||907gr package cheddar perogies|
|1||500gr package Schneider’s grill’ems Sausage, sliced into rounds|
|1 tbsp||olive oil|
|1/2 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 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 favorite mustard.
Show More Comments
No Comments yet