Smoked Sausage & Pierogi Bake. Smoked sausage may rock your taste buds on the grill, but if you pitch in a few more ingredients, you can transition this savory flavor of summer into a few dishes that will have you coming back for more. These sausages are not cooked and must be refrigerated. Smoked sausage is sausage that has been ground, seasoned and cured and then smoked at lower temperatures instead of grilled or fired.
This super simple recipe uses canned beans, tomatoes, and chiles. Sausages are delicious, but they taste even better if they've been smoked. When you burn wood chips, you transfer the smokiness to the meat to enhance the flavor. You can have Smoked Sausage & Pierogi Bake using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Smoked Sausage & Pierogi Bake
- You need 1 1/4 cup of alfredo sauce.
- You need 1/4 cup of milk.
- It's 1 tbs of butter.
- It's 1 of small onion - diced.
- You need 4 oz of fresh mushrooms - sliced.
- You need 6 oz of beef Smoked sausage - cut to 1/4" slices.
- It's 10 of cheddar & potato Pierogi (I used Mrs. T's brand).
Simple instructions for smoking fresh Italian sausages in their casings. Moreover, making smoked sausage should always involve an overnight drying process which in addition to drying the casing also allows time for the curing powder to be well dispersed in the sausage. Cooking smoked sausage adds flavor both to the sausage and the ingredients it's cooked with. Sauerkraut, for instance, takes on the meaty, spiced flavor of the sausage.
Smoked Sausage & Pierogi Bake step by step
- Preheat oven to 375°F. In a bowl stir alfredo sauce and milk together until combined. Set aside..
- Heat a skillet over medium heat. Add butter, when butter is melted add onion and mushrooms. Cook until veggies begin to soften, stirring often. Add sausage and cook until warmed through, stirring occasionally. Turn off heat..
- Lightly spray the bottom of a 2 quart casserole dish with nonstick spray (my dish was 8x11"). Add 1/2 cup of sauce mixture and swirl to coat bottom..
- Arrange pierogis in a single layer in dish. Scatter sausage/veggie mixture over pierogis. Pour remaining sauce evenly over everything..
- Bake 20 minutes covered with foil. Remove foil, bake 20 minutes more uncovered. Let rest 5 minutes before serving. Enjoy!.
I have this thing with smoked sausage; the kind you buy in that vacuum-sealed package in a giant link at the grocery store. They're already fully cooked so you just have to brown. Smoke and grill perfect sausages with our helpful techniques. One would think sausage cooking would be easy. But the fact is that most grilled sausages end up burnt and dry, and if you.