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Hi,
We had these pierogies for dinner last week and they were great! I didn't make the recipe for the meat sauce because I had some of my own spaghetti sauce, so I used that. I really liked it with my own sauce 'cause I have lots of veggies in my spaghetti sauce.
Enjoy!
hugs,
peg
Pierogies with Meat Sauce
Start to Finish: 25 minutes
Ingredients
1 12.8 oz. pkg. frozen potato-and-onion-filled pierogies
8 oz. uncooked chorizo sausage or bulk Italian sausage
1 pint red and/or yellow cherry tomatoes, halved
1 8-oz. can tomato sauce
4 oz. watercress (4 cups)
Directions
1. In Dutch oven, cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain and cover to keep warm.
2. Meanwhile, in 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, 6 to 8 minutes or until tomatoes begin to soften.
3. Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress. Makes 4 servings.
Recipe source:
http://www.bhg.com/recipe/pork/pierogies-with-meat-sauce/
PEG’S NOTE:
I didn’t make the meat sauce that is in the recipe. I had some of my own spaghetti sauce that I had leftover in the refrigerator and I used that! It was so good
We had these pierogies for dinner last week and they were great! I didn't make the recipe for the meat sauce because I had some of my own spaghetti sauce, so I used that. I really liked it with my own sauce 'cause I have lots of veggies in my spaghetti sauce.
Enjoy!
hugs,
peg
Pierogies with Meat Sauce
Start to Finish: 25 minutes
Ingredients
1 12.8 oz. pkg. frozen potato-and-onion-filled pierogies
8 oz. uncooked chorizo sausage or bulk Italian sausage
1 pint red and/or yellow cherry tomatoes, halved
1 8-oz. can tomato sauce
4 oz. watercress (4 cups)
Directions
1. In Dutch oven, cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain and cover to keep warm.
2. Meanwhile, in 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, 6 to 8 minutes or until tomatoes begin to soften.
3. Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress. Makes 4 servings.
Recipe source:
http://www.bhg.com/recipe/pork/pierogies-with-meat-sauce/
PEG’S NOTE:
I didn’t make the meat sauce that is in the recipe. I had some of my own spaghetti sauce that I had leftover in the refrigerator and I used that! It was so good