European Pierogi Smokie | Grimm's Fine Foods
 

European Pierogi Smokie

The first recipe in our #OwnTheGrill series!
This is Belgian Beer and Smoked Gouda Bavarian Smokie is loaded with sour cream, grainy mustard, sauerkraut, caramelized onions, pickled beets and yep! Peirogies!

 

Preparation time: 
15 Minutes
Cooking time: 
45 Minutes
Servings: 
8
Ingredients: 
  • 1 package of Grimm’s Belgian Beer & Smoked Gouda Bavarian Smokies (8 pieces)
  • 8 hot dog buns
  • 8 pierogies
  • Several medium or large onions, yellow, white, or red
  • Olive oil
  • Salt
  • Garnishes: grainy mustard, sour cream, green onions, sauerkraut, pickled beets
Preparation: 

 

  1. Cut the onions in half, from tip to root, and then into slices, lengthwise. Tip: if you don’t cut all the way to the root end, it will help hold the onion together as you cut it.
  2. Heat olive oil in a thick-bottomed sauté pan on medium heat and add onion slices. Spread out the onions evenly over the pan and let cook, stirring occasionally, and reducing the heat to medium low if necessary to prevent burning.
  3. Let cook for 30 minutes to an hour or more, stirring every few minutes and adding a little more oil if the onions begin to dry out or burn. It’s important to leave them alone long enough to brown, but not so long so that they burn. Continue to cook and stir until the onions are a rich, brown color.
  4. While the onions are slowly browning, bring a large pot of water to a boil and add your  pierogies. Cook 4-5 minutes or until they float to the top, then drain.
  5. In a large, oiled grill pan, add your smokies. Once the smokies begin to brown, add  drained pierogies and cook over high heat until the pierogies and sausages are nicely browned.
  6. Assemble the grilled smokie, caramelized onions, grainy mustard, sour cream, sauerkraut, green onions and sliced pierogi pieces, on a hot dog bun for a dramatic and tasty smokie . Top with pickled beet pieces.

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European Pierogi Smokie

Grimm's Smokies, Bavarian Smokies, Pierogi
Preparation time:
15 Minutes
Cooking time:
45 Minutes
Servings:
8
Product(s) used:
Belgian Beer & Smoked Gouda Smokies
Description:

The first recipe in our #OwnTheGrill series!
This is Belgian Beer and Smoked Gouda Bavarian Smokie is loaded with sour cream, grainy mustard, sauerkraut, caramelized onions, pickled beets and yep! Peirogies!

 

Preparation:

 

  1. Cut the onions in half, from tip to root, and then into slices, lengthwise. Tip: if you don’t cut all the way to the root end, it will help hold the onion together as you cut it.
  2. Heat olive oil in a thick-bottomed sauté pan on medium heat and add onion slices. Spread out the onions evenly over the pan and let cook, stirring occasionally, and reducing the heat to medium low if necessary to prevent burning.
  3. Let cook for 30 minutes to an hour or more, stirring every few minutes and adding a little more oil if the onions begin to dry out or burn. It’s important to leave them alone long enough to brown, but not so long so that they burn. Continue to cook and stir until the onions are a rich, brown color.
  4. While the onions are slowly browning, bring a large pot of water to a boil and add your  pierogies. Cook 4-5 minutes or until they float to the top, then drain.
  5. In a large, oiled grill pan, add your smokies. Once the smokies begin to brown, add  drained pierogies and cook over high heat until the pierogies and sausages are nicely browned.
  6. Assemble the grilled smokie, caramelized onions, grainy mustard, sour cream, sauerkraut, green onions and sliced pierogi pieces, on a hot dog bun for a dramatic and tasty smokie . Top with pickled beet pieces.