Sausage and Pierogies In Slow Cooker 4 Ingredient Comfort food at its finest. Just 4 ingredients. This easy 4-ingredient slow cooker recipe is comfort food at its finest. Cook them together in a rich buttery sauce. Everyone will love it! .
Servings: 6
Ingredients
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2 pounds fully cooked smoked sausage or kielbasa, cut into 1/2inch rounds.
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2 (16-oz.) packages frozen potato-and-cheese pierogies.
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1 large yellow onion, thinly sliced.
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1 stick (1/2 cup) Melted unsalted butter.
Sausage and Pierogies: Directions
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Now the inside of a 5- to 6-quart slow cooker should be sprayed lightly with butter or nonstick spray, which will assist in its nonsticking.
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Evenly sprinkle the sliced onion across the bottom of the slow cooker; this will form an appetizing layer, which prevents the sticking of the pierogies and also provides the dish with a sweet touch when cooked.
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Put the frozen pierogies on the onions in a uniform layer. There is nothing wrong with their overlapping, but it is better not to fill them too tightly so that they could cook evenly and remain tender.
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Sprinkle the cut rounds of smoked sausage on top of the pierogies, and evenly spread them out so that each scoop of the dish later gets an equal portion of sausage, dumplings, and onions.
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Slowly pour the melted butter over the sausage and pierogies and ensure that you extend to as much of the surface as possible. Everything will cook together creating this simple rich sauce with this butter.
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Put the lid on the slow cooker and cook on LOW 3-4 hours, until the pierogies are soft, the onions have been cooked, and the sausage has been cooked. Not to lose the heat and moisture, it is not necessary to open the lid within the first 2 hours.
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After cooking, carefully stir at the bottom using a large spoon/spatula, combine onions, sausage, and pierogies and all of that should be mixed with the buttery sauce. Season and add a pinch of salt and freshly ground black pepper.
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Heat and then transfer right out of the slow cooker and ensure that each individual portion receives an ample amount of sausage rounds, soft pierogies and tender onions in that buttery sauce.