Entree: Canada – Prairies – Perogies with Sausage (Boiled potato-and-cheese dumplings finished in butter and served with smoked sausage and fried onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Additional 15 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt, plus more for boiling water
- 1 large egg, lightly beaten (about 1 3/4 oz (50 g))
- 3/4 cup (180 ml) sour cream
- 1/4 cup (60 ml) milk
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 8 oz (225 g) sharp cheddar cheese, grated
- 1/2 cup (115 g) unsalted butter, divided
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 smoked kielbasa links, approx. 12 oz (340 g) total, sliced 1/4-inch (6 mm) thick
- 1/4 cup (60 ml) sour cream for serving
- 2 tbsp (30 ml) chopped fresh chives or green onions for garnish
- Freshly ground black pepper to taste
- 1/2 tsp (3 g) ground black pepper for filling
- 1 tsp (5 g) kosher salt for filling
- Additional flour for dusting, about 1/2 cup (60 g)

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt, plus more for boiling water
- 1 large egg, lightly beaten (about 50 g)
- 3/4 cup (180 ml) sour cream
- 1/4 cup (60 ml) milk
- 2 lb (900 g) russet potatoes, peeled and cut into chunks
- 8 oz (225 g) sharp cheddar cheese, grated
- 1/2 cup (115 g) unsalted butter, divided
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 smoked kielbasa links, approx. 12 oz (340 g) total, sliced 1/4-inch (6 mm) thick
- 1/4 cup (60 ml) sour cream for serving
- 2 tbsp (30 ml) chopped fresh chives or green onions for garnish
- Freshly ground black pepper to taste
- 1/2 tsp (3 g) ground black pepper for filling
- 1 tsp (5 g) kosher salt for filling
- Additional flour for dusting, about 1/2 cup (60 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the filling: Boil the potatoes in salted water until very tender, about 15–18 minutes; drain and mash with 2 tbsp (28 g) butter, grated cheddar, 1 tsp (5 g) salt and 1/2 tsp (3 g) pepper until smooth. Adjust seasoning and let cool.
2. Make the dough: In a large bowl combine 3 cups (360 g) flour and 1 tsp (5 g) salt. Whisk egg, sour cream (3/4 cup (180 ml)) and milk (1/4 cup (60 ml)) together; add to flour and mix until a soft dough forms. Turn onto a lightly floured surface and knead briefly until smooth, about 2–3 minutes. Cover and rest 15 minutes.
3. Roll and fill: Divide dough into two pieces. On a floured surface roll one piece to about 1/8-inch (3 mm) thickness. Cut rounds with a 3-inch (7.5 cm) cutter. Place about 1 tbsp (15 g) filling in center of each round, fold and seal edges with fingers or fork to form perogies. Repeat with remaining dough and filling.
4. Boil perogies: Bring a large pot of salted water to a gentle boil. Cook perogies in batches; when they float, cook 1–2 minutes more, then remove with a slotted spoon to a tray.
5. Prepare sausage and onions: While perogies cook, heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (28 g) butter in a large skillet over medium heat. Add sliced onion and cook, stirring, until golden and caramelized, about 10–12 minutes. Remove onions to a plate. Add sliced kielbasa to the skillet and brown for 4–5 minutes.
6. Pan-fry perogies: Add remaining butter (about 2 tbsp (28 g)) to the skillet with the kielbasa, return perogies in a single layer and fry until golden and crisp on both sides, 2–3 minutes per side. Return onions to the pan to warm through.
7. Serve: Plate perogies with slices of smoked sausage, spooned caramelized onions, a dollop of sour cream (1/4 cup (60 ml)) and sprinkle with chopped chives. Serve hot.

1. Make the filling: Boil the potatoes in salted water until very tender, about 15–18 minutes; drain and mash with 2 tbsp (28 g) butter, grated cheddar, 1 tsp (5 g) salt and 1/2 tsp (3 g) pepper until smooth. Adjust seasoning and let cool.
2. Make the dough: In a large bowl combine 3 cups (360 g) flour and 1 tsp (5 g) salt. Whisk egg, sour cream (3/4 cup/180 ml) and milk (1/4 cup/60 ml) together; add to flour and mix until a soft dough forms. Turn onto a lightly floured surface and knead briefly until smooth, about 2–3 minutes. Cover and rest 15 minutes.
3. Roll and fill: Divide dough into two pieces. On a floured surface roll one piece to about 1/8-inch (3 mm) thickness. Cut rounds with a 3-inch (7.5 cm) cutter. Place about 1 tbsp (15 g) filling in center of each round, fold and seal edges with fingers or fork to form perogies. Repeat with remaining dough and filling.
4. Boil perogies: Bring a large pot of salted water to a gentle boil. Cook perogies in batches; when they float, cook 1–2 minutes more, then remove with a slotted spoon to a tray.
5. Prepare sausage and onions: While perogies cook, heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (28 g) butter in a large skillet over medium heat. Add sliced onion and cook, stirring, until golden and caramelized, about 10–12 minutes. Remove onions to a plate. Add sliced kielbasa to the skillet and brown for 4–5 minutes.
6. Pan-fry perogies: Add remaining butter (about 2 tbsp/28 g) to the skillet with the kielbasa, return perogies in a single layer and fry until golden and crisp on both sides, 2–3 minutes per side. Return onions to the pan to warm through.
7. Serve: Plate perogies with slices of smoked sausage, spooned caramelized onions, a dollop of sour cream (1/4 cup/60 ml) and sprinkle with chopped chives. Serve hot.