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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tablespoon vegetable oil or butter in 10" pan until hot. (Do not burn). Sear pierogies on both sides for 1 to 2 minutes until brown. Remove from pan and hold. | 2. In same pan add more oil or butter and heat again until hot. Add sausage, saute for 2 to 3 minutes until sausage is cooked. | 3. Add apples, mushrooms and fresh sage. Cook 1 minute until apples are tender and add half the deglaze. | 4. Simmer for another minute until deglaze becomes thick. Add more deglaze if too thick. Add more cream if too thin. | 5. Pour sausage, apple, mushroom, sage mix over pierogies. Garnish with sour cream and fresh dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	8		sliced mild	12555.4517	23.5868	517.0959	1136.8853
mushroom	2	cups	sliced	-	-	-	-
granny smith apple	2		sliced	238.96	56.0732	1.8128	0.7828
sage	8	leaves		-	-	-	-
pierogies	16			403.4667	0.0	89.76	2.2667
cream	4	tablespoons	sour	95.04	2.2224	1.1712	9.288
dill	4	sprigs		-	-	-	-
half cream	1	cup		136.88	20.88	6.032	3.248
chicken base	1	tablespoon		403.4667	0.0	89.76	2.2667
hot water	1	cup		0.0	0.0	0.0	0.0
white wine	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.