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Italian sausage butter salad oil white onions red bell pepper kosher salt pepper pierogi garlic powder paprika Curry frozen peas
Viewed: 48 - Published at: 5 years agoIngredients
- 1 - 1 1/4 lb hot Italian sausage, cut into 4-inch links
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1/2 tablespoons salad oil
- 2 medium white onions, sliced thinly
- 1 red bell pepper, seeded, sliced thinly
- 1/2 teaspoon kosher salt
- 1 teaspoon seasoned pepper
- 1 (1 lb) package pierogi, frozen (I used Mrs. T's Potato, Spinach & Feta)
- 1/2 teaspoon garlic powder
- 2 tablespoons Hungarian paprika (hot)
- 1 1/2 - 2 teaspoons curry powder (I used Penzey's Balti Seasoning)
- 1/2 lb frozen peas
Method
- In a 5 quart frying pan, arrange sausage links. Heat on medium-high. When pan is hot, add 1/4 C water, cover and steam sausage for 5 minutes. Uncover and brown sausage on all sides, about 12 minutes. Remove links to paper towels to drain.
- Add butter and oil to frying pan over medium-high heat. Add onions and bell pepper, sprinkle with salt and pepper. Saute 10 minutes or until onions are limp and beginning to color.
- Add frozen pierogies, stir through and add garlic powder, paprika and curry powder. Continue to cook, uncovered, stirring frequently. This will cook for a total of 8 minutes. Meantime, take the cooled Italian sausage links and cut into 1/2" coins. Add sausage and peas to the pan after about 5 minutes.
- Reduce heat to medium, cover and cook an additional 4 minutes. Test center of pierogies for doneness. Serve.
