With such a multitude of people originating from countries around the world, the opportunity to explore ethnic foods is great. For example, Polish foods expand beyond sausage and sauerkraut. Although these foods are a fundamental part of Polish cuisine, there are several other foods you can make at home. Polish dishes such as sausage and sauerkraut and pierogies use some rustic ingredients and require a bit more effort to complete them. Yet, you will find they are a labor of love that produces comfort food reminiscent of Poland and its people.
Sausage and Sauerkraut
Step 1
Peel and cut the onion into small pieces. Remove the seeds from the bell pepper and chop enough to fill a 1/4-cup measuring cup. Rinse the red potatoes with cool water and cut them into 1-inch cubes. Cut the sausage into 2-inch pieces.
Step 2
Melt the butter in a saucepan on medium heat. Add the chopped onion and bell pepper. Cook the onions and bell peppers for 10 minutes or until the onions become translucent and the bell peppers are tender.
Step 3
Stir in the brown sugar to combine it with the other ingredients. Add the potatoes and the sauerkraut.
Step 4
Place the sausage on top of the sauerkraut and other ingredients. Cover the saucepan with a lid.
Step 5
Cook the combined ingredients on medium heat for 40 minutes, or until the sausage is cooked thoroughly and the potatoes are tender. Stir periodically to prevent the ingredients from sticking to the bottom of the pan.
Step 6
Add salt and pepper to taste. Remove the dish from the heat when done.
Pierogi Filling
Step 1
Grate enough onion to fill 1 tbsp. and place it in a saucepan with the butter. Cook the onions on medium until they are tender.
Step 2
Fold in the mashed potatoes and the cheese. Add salt and pepper to taste.
Step 3
Remove the potato filling from heat and set it aside to cool until you are ready to fill the pierogies.
Pierogi Dough and Cooking
Step 1
Mix 2 1/2 cups of flour and 1/2 tsp. of salt in a large, deep bowl. Add the egg, vegetable oil and water to the flour. Use your hands to combine the ingredients.
Step 2
Sprinkle the remaining 1/4 cup of flour on a clean, dry countertop or chopping board. Knead the dough, but only until it is smooth. Avoid over-kneading because it will make the dough tough. Divide the dough into two sections. Cover the two sections of dough with a clean towel and let the dough sections sit for 10 minutes.
Step 3
Roll the dough with a rolling pin. It should be as thin as possible without developing holes.
Step 4
Cut out circles from the dough using a biscuit cutter or glass. Place a spoonful of dough in the center and press down with a fork to seal the edges. Complete this process with the rest of the circles. Cover the pierogies with a damp towel to prevent them from drying out.
Step 5
Place a pot filled with water on high heat. When the water begins to boil, add four to five pierogies. Stir them gently to prevent them from sticking together. Cook the pierogies for three to four minutes and remove them with a slotted spoon once they begin to puff up. Allow them to cool before serving them.
Things You'll Need
- For the sausage and sauerkraut:
- 1 onion
- 1 green bell pepper
- 4 red potatoes
- 2 lbs. kielbasa sausage
- 2 tbsp. butter
- 2 tbsp. brown sugar
- 1 1/2 cups cooked sauerkraut
- Salt
- Pepper
- For the pierogi:
- 1 onion
- 2 tbsp. butter
- 2 cups pre-cooked, cold, mashed potatoes
- 1 cup cottage cheese
- Salt
- Pepper
- 2 3/4 cups flour
- 1 egg
- 2 tbsp. vegetable oil
- 3/4 warm water
- Rolling pin
- Biscuit cutter or clean glass
- Clean towel
- Fork
- Slotted spoon
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