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  • Anntonette Z Alberti

Fresh Kielbasa and Apple Pierogi Normandy: Polish Delicacies with a French Kiss

Updated: Mar 11, 2018

It is undeniable that magic happens when you take something solidly Polish and surround it with something French. For example, Chopin. Maybe you will taste the notes of Polonaise in A-flat major, Op. 53 in the following recipe!


This is a PolishFestNY original Polish-French fusion recipe. It uses two ingredients you can find at our March 24th food sale, fresh #kielbasa and apple #pierogi. You can also find these ingredients at the Euro Deli in Latham, NY or Chester's Smokehouse in Albany, NY. This recipe goes great with oven roasted potatoes and French-style green beans.

Fresh Kielbasa and Apple Pierogi Normandy


Ingredients

1 pound ring of fresh kielbasa

1 package apple pierogi (10 package)

4 Tbsp butter

2 Honey Crisp apples, peeled, cored and sliced into wedges

Salt

1 large onion, peeled, sliced lengthwise (root to top) into wedges

1/2 cup brandy or cognac

2 cups apple cider (real cider NOT apple juice)

1 teaspoon dried thyme

1/2 cup cream


Directions

  1. Preheat the oven to 400°F. Heat 2 Tbsp of the butter in a deep oven-proof sauté pan or dutch oven over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.

  2. Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes.

  3. Add the brandy to the pan. Using a wooden spoon or spatula, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil. 

  4. Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the fresh kielbasa in the cider-brandy mixture. Place in the oven and cook, covered, for 50 minutes.

  5. About 10 minutes before you take the kielbasa out, put a large pot of water on the stove to boil for the pierogi.

  6. Remove the kielbasa pan from the oven. Watch out for the hot handle! Remove the kielbasa from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half.

  7. When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.

  8. Once the water for the pierogi is boiling, put the apple pierogi in the pot. Boil 4 or 5 minutes, until they float. Remove carefully to a bowl and toss with a little butter to keep them from sticking.

  9. To serve, spoon 2 pierogi and a piece of kielbasa onto a plate. Top with apples, onions and sauce.


Serves 4.



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