Cheesy version of sausage and pierogies with melted topping
Cheesy version of sausage and pierogies with melted topping
• Different Sausages: Swap the smoked sausage or kielbasa for chicken sausage or turkey sausage if you want to lighten things up a bit. Just keep the slices the same size so they cook evenly.
• Sauce Swap: Change up the flavor by using cream of onion or cream of celery soup instead of mushroom or chicken. You can also stir in a spoonful of Dijon mustard or a splash of Worcestershire sauce into the soup mixture for a little extra depth.
• Make-Ahead Tip: You can slice the sausage and whisk together the soup and broth the night before. In the morning, just dump everything in the slow cooker with the frozen pierogies and turn it on before you head out the door. It’s one of those rare dinners that truly feels like it made itself.
• Crispier Finish: If you like a little texture, transfer the cooked sausage and pierogies to a baking dish, sprinkle with cheese or buttered breadcrumbs, and broil for a few minutes until golden and bubbly. It adds a nice contrast to the soft pierogies without much extra effort.
Broiled crispy-topped sausage and pierogies in a baking dish
Broiled crispy-topped sausage and pierogies in a baking dish
