@jajupierogi
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@jajupierogi Oktoberfest needed a revamp 🤷🏻♀️🍺 featuring @lottiesmeats and our Loaded Baked Potato Pierogi, which BY THE WAY are both on sale at @misfitsmarket for this exact reason ‼️ Ingredients 1 pack Lottie’s Bratwurst, sliced into coins or small diced ½ yellow onion, small diced 2 carrots, small diced 2 celery stalks, small diced 2 cups button mushrooms, sliced 2 cups sliced green cabbage (about ½ of a small head) 2 cups diced and parcooked potatoes ¼ cup white wine 4 tbsp butter 3-4 tbsp flour 1 ½ cup heavy cream 1 cup peas 2 tbsp stone ground mustard or 3 tsp mustard powder 1 tsp smoked paprika 1 tsp chile flakes 1-2 bags Jaju Pierogi (we used Loaded Baked Potato) - Preheat oven to 400 degrees - In a cast iron skillet or oven safe pan add oil over medium heat, cook sausage to slightly brown - Add 1 tbsp olive oil and saute onions, carrots and celery until soft, add in sliced mushrooms and the white wine. Cover for 3-4 minutes. - Once mushrooms are almost cooked, add cabbage + cover for 3-4 minutes. - Once cabbage is slightly steamed add in butter until melted, then dust flour in and stir to coat the veggies for about 2 minutes. - Add in the par cooked potatoes, 1 cup of heavy cream and peas.. Let reduce to gravy like consistency. - Stir in mustard, paprika, salt and chile flakes, season to your taste. (may need to add more cream in if it gets too thick while seasoning - Place pierogi on top to cover- brush with egg wash (1 egg mixed with a splash of water) - Bake for 25-30 mins until top is golden brown - Let sit for 5-10 minutes before FEASTING
