Hungarian-italian Pierogies

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 -1 1/4 lb hot italian sausage, cut into 4-inch links
• 3 tablespoons butter or 3 tablespoons margarine
• 1 1/2 tablespoons salad oil
• 2 medium onions, sliced thinly
• 1 red bell pepper, seeded, sliced thinly
• 1/2 teaspoon kosher salt
• 1 teaspoon seasoned pepper
• 1 (1 lb) package pierogi, frozen (i used mrs. t's potato, spinach & feta)
• 1/2 teaspoon garlic powder
• 2 tablespoons hungarian paprika (hot)
• 1 1/2-2 teaspoons curry powder (i used penzey's balti seasoning)
• 1/2 lb frozen peas

Recipe

• 1 in a 5 quart frying pan, arrange sausage links. heat on medium-high. when pan is hot, add ¼ c water, cover and steam sausage for 5 minutes. uncover and brown sausage on all sides, about 12 minutes. remove links to paper towels to drain.
• 2 add butter and oil to frying pan over medium-high heat. add onions and bell pepper, sprinkle with salt and pepper. sauté 10 minutes or until onions are limp and beginning to color.
• 3 add frozen pierogies, stir through and add garlic powder, paprika and curry powder. continue to cook, uncovered, stirring frequently. this will cook for a total of 8 minutes. meantime, take the cooled italian sausage links and cut into ½" coins. add sausage and peas to the pan after about 5 minutes.
• 4 reduce heat to medium, cover and cook an additional 4 minutes. test center of pierogies for doneness. serve.