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  Re: Potato Pierogi & Cabbage
  By: Mike Powell to BEN COLLVER on Thu Oct 30 2025 10:14 am

BC> My first introduction to pierogies was Mrs. T's back in the mid to late
BC> 90's.

MP> My first was at a Polish/SE European restaurant in Thunder Bay, Ontario,
MP> in 2017.  I ordered a mix... some with meat filling, some with only cheese
MP> (and maybe tater?) filling... & they were delicious!   The proprietor was,
MP> IIRC, actually from Ukraine or maybe Lithuania.  I also had a "real"
MP> Polish sausage, homemade by a local Polish woman who made them for the
MP> restaurant.

Lucky!  That all sounds delicious.  :)

*  Exported from  MasterCook  *

                         Pierogi Sausage Filling

Recipe By     : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Polish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        kielbasa -- skin and chop
     1/2  cup           cheese -- grated
     1/2  cup           mushrooms -- chopped
     1/4  cup           bread crumbs -- fine and dry
   1                    egg

I like to fry the kielbasa in a pan before mixing it all together, but my
original recipe says don't cook it.


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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm
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