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This baked Polish sausage and pierogi casserole is pure comfort on a chilly night. With its layers of savory smoked sausage browned to perfection crisp fried pierogi and plenty of gooey cheese it is one of those dishes that can bring everyone running to the table. The top gets golden and bubbly in the oven for a hearty meal that is both rustic and deeply satisfying.
When I first brought this casserole to a family potluck it disappeared almost before I could get a piece. Now my relatives always ask for it whenever there is a get together. It has become a new tradition in our home.
Ingredients
- Smoked sausage sliced into rounds: This gives the dish its deeply savory flavor Look for sausage with lots of smoky aroma and a firm texture
- Pierogi either fresh or frozen: These add a pillowy bite and soak up the cheesy sauce Choose classic potato and cheese or try with sauerkraut for more tang
- Shredded cheese such as cheddar: This melts into everything and creates a crust on top Opt for sharp cheddar or your favorite cheese that gets melty and rich
- Butter for frying pierogi and greasing pan: Adds a toasty golden flavor Use a high quality European style butter if possible
- Oil for frying sausage: Helps crisp the sausage evenly You want a neutral oil with a high smoke point like canola or sunflower
- Salt and pepper to taste: Highlights all the other flavors Use flaky sea salt if you have it for finishing
Step-by-Step Instructions
- Prep the Sausage:
- Slice the smoked sausage into rounds. Heat a frying pan over medium heat. Add butter and a splash of oil. Brown the sausage pieces for about five to seven minutes until they are caramelized and slightly crisp around the edges. Transfer sausage to a towel lined plate to drain.
- Preheat and Prep the Pan:
- Heat your oven to 375 degrees. Grease a baking dish well with butter or use a bit of cooking spray to prevent sticking.
- Layer the Pierogi:
- Arrange fried pierogi evenly in the base of your prepared dish. Make sure they are in a single layer for the best baked texture and even heating.
- Add the Sausage:
- Scatter the cooked sausage rounds over the pierogi. Give everything an even sprinkle of salt and pepper for extra flavor.
- Top with Cheese:
- Cover the whole casserole with shredded cheese. Make sure every bit gets some cheese so the topping will bubble and brown perfectly.
- Bake to Perfection:
- Place the dish in your hot oven. Bake uncovered for about twenty to twenty five minutes until the cheese is melted and the top is deep golden in spots.
- Rest and Serve:
- Let the casserole cool for five minutes once out of the oven. This helps it set and makes it easier to slice and serve. Enjoy the mix of crispy edges and hot gooey cheese.
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My favorite part of this recipe is the way the pierogi soak up every bit of cheese and sausage flavor as they bake. It reminds me of winter nights with my cousins all gathered around the kitchen waiting for the crispy cheesy edges.
Storage Tips
This casserole keeps well in the fridge for three days. Store leftovers in an airtight container. Reheat in a low oven or microwave until warmed through. To freeze wrap portions tightly and thaw overnight before reheating.
Ingredient Substitutions
You can swap in kielbasa or another smoked sausage if you prefer. Use any pierogi filling from mushroom to onion or even meat. If you want a lighter topping try a mix of mozzarella and part skim cheese for melting.
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Serving Suggestions
Serve this casserole with a crisp green salad or pickled vegetables for freshness. Warm rye bread on the side is perfect for scooping up every last bit of cheese and sausage.
Cultural Context
Pierogi and sausage are pillars of Polish home cooking. This dish brings both together in one oven baked meal that is easy to serve to a crowd. It celebrates the comfort food traditions of Polish kitchens where simple hearty flavors shine.
Recipe FAQs
- → Can I use fresh pierogi instead of frozen?
Yes, both fresh and frozen pierogi work well. There's no need to thaw frozen ones completely before frying; just add extra minutes to ensure they're heated through.
- → What type of sausage is best for this dish?
Smoked Polish sausage or kielbasa provides rich flavor and pairs well with pierogi and cheese. Any smoked sausage can be used as a substitute.
- → Which cheese melts best in this casserole?
Cheddar is a classic choice for a gooey texture and sharp flavor, but you can use mozzarella, gouda, or your favorite melting cheese for variety.
- → How should I reheat leftovers?
Place leftovers in an oven-safe dish, cover with foil, and reheat at 350°F (175°C) until warmed through. This helps restore the crispy top.
- → Can I add vegetables to this dish?
Absolutely. Sautéed onions, spinach, or bell peppers add extra flavor and texture. Simply layer them with the sausage and pierogi before baking.