Easy Sausage Pierogi Bake Recipe
Ken wanted macaroni and cheese made meaty with sausage. Patti had an “aha” moment because frozen pierogies are something we always have on hand, plus Ken just cold smoked lots of our favorite kinds of cheese. To make it extra easy we used jars of Alfredo sauce and to make it extra tasty we used Swimmin’ in Smoke Booty Shake Seasoning. A little bit peppery and a lot of flavor with no MSG.We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.
Do 35 minutes at 300 degrees (149c)
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American
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| Cook time: | Servings: 6 |
Goes Well With: breadsticks, crusty garlic bread, fresh fruit salad, baby leafy green salad with a garlic vinaigrette, a crisp green salad, chocolate pudding, apple crisp, vanilla cake, chocolate icecream
Wine and Drink Pairings: A cold beer, any nice red, any white wine, sangria, A nice bottle of chianti, hot and iced coffee, sweet iced tea
Ingredients
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Directions
- In large cast iron Dutch oven cook sausage with onion and garlic until sausage is no longer pink. Stir in broccoli, Alfredo sauce, seasonings and Swiss cheese. Gently blend in pierogies until well coated with sauce. Top with mozzarella cheese. Now you’re ready for the grill @ 35 minutes at 300 degrees (149c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
- For oven conversions check out our website: