Dive into a German-inspired culinary journey with our twist on a classic: German Style Pierogis using ready-made dumplings.

Begin by boiling your store-bought pierogis, following the package's instructions to ensure they achieve the right tenderness. As they cook, turn to a skillet and melt a generous dollop of butter. Introduce diced onions, sausage and kale. As these ingredients sizzle and meld, incorporate the diced green apples, adding a hint of crispness and sweetness. Continue cooking until everything is well-browned and the kale softens. Once ready, transfer the mixture to a platter.

In the same skillet, with a touch more butter, brown the pierogis to a golden hue. Their crispy exterior pairs wonderfully with the soft kale and robust sausage.

For the sauce, deglaze the skillet with beer, letting its flavors combine with the residual butter, a hint of honey mustard and a drizzle of organic honey. This sauce seamlessly marries the savory with the sweet, taking the dish up a notch.

To assemble, lavish the pierogis with the sauce, amplifying their taste. A final dollop of sour cream adds creaminess and a tangy contrast to the dish's rich undertones.

These German style pierogies are sure to impress your guests, as an appetizer or the main dish.  

Prep Time:  5 minutes   |    Cook Time:  20 minutes   |    Total Time:  25 minutes   |    Servings:  6

Ingredients:

• 16 ounces  Bremer  Cheddar Pierogies*
• 3 tablespoons  Countryside Creamery  Butter, divided
• 1 onion, diced
• 8 ounces  Simms  Summer Sausage, diced
• 5 ounces  Simply Nature  Organic Chopped Kale
• 1 green apple, peeled and diced
• 1 cup  Wernesgrüner  Beer
• ¼ cup  Burman’s  Honey Mustard Deli Mustard
• ¼ cup  Simply Nature  Wildflower Organic Honey
• ½ cup  Friendly Farms  Sour Cream
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste

*These are ALDI Find items that are only in stores for a limited time and may no longer be available.

Directions:                                  

1. Bring a large pot of water to a boil. Cook pierogies according to packaging instructions.
2. Meanwhile, in a large skillet over medium high heat, melt 1 tablespoon butter. Add onion, sausage, kale and apple.
3. Cook until browned and kale is soft, about 8 minutes. Remove from pan and place on a large platter.
4. In same skillet, melt 1 tablespoon butter. Add pierogies and brown until crispy, about 4 minutes per side. Place on top of kale.
5. Deglaze pan with beer, cook down for 2 minutes. Add remaining butter, mustard, honey and sour cream. Season to taste with salt and pepper. Drizzle over pierogies and serve.

TIP: If pierogies are unavailable, substitute with cheese tortellini.

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Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen