Ingredients

The following ingredients have 4 Servings
  • 12 Potato and Cheddar Pierogis (I used Mrs. T's)
  • 1 pound mild Italian chicken sausage ((ground, or links with casing removed))
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 cup chopped sun dried tomatoes
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic
  • 1 cup packed basil leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper

Instruction

  • Cook pierogis according to package directions. Drain when cooked. Meanwhile, make sun dried tomato pesto.
  • In a small food processor combine all ingredients; blend until you have a smooth mixture.
  • In large skillet, over medium-high heat, warm oil and add sausage. Cook sausage until browned, 5 minutes. Remove from skillet; cut into 1/4"-thick slices.
  • Return skillet to burner, cook over medium heat, add butter and sun-dried tomato pesto. Whisk to combine. Add cream and milk, continue to whisk occasionally until sauce is thickened.
  • Return sausage to skillet with sun-dried tomato sauce. Toss to combine. Simmer for 5 minutes until sausage is warmed.
  • Place pierogies on platter and cover with sun-dried tomato sauce and sausage.
  • Serve and enjoy!