Polish Pierogi's & Sausage Peppers

Ingredients for Pierogi Dough: 

4 1/2 cups Spelt Flour
2 teaspoons Sea Salt
2 tablespoons Butter, melted
2 cups Sour Cream
2 Eggs
1 Egg Yolk
2 tablespoons Vegetable Oil

Ingredients for Pierogi Filling:

8 Red Potatoes
1 1/2 cups shredded Gouda Cheese
4 Green Onions


In a large bowl combine flour and sea salt and stir.
Combine butter, sour cream, eggs, and vegetable oil in another bowl.
Combine liquid and dry ingredients to form a ball.
Cover bowl with pierogi dough for fifteen minutes.

Place potatoes in stock pot with enough water to cover
Turn burner to medium/high and bring water to a boil.
Cook potatoes until fork tender.
Cut greens onion into small rings.
Mash potatoes, cheese, and green onions together with potato masher.

Roll out half of the pierogi dough at a time on a floured surface to 1/8 inch.
Using a 3 inch circle cookie cutter cut the dough into as many circles as possible.
Place 1 tablespoon potato mixture into middle of the pierogi dough round.
Dip finger into water and dab onto the half the outer edge and fold dough over the filling and crimp and seal.
Boil a large pot of salted water.
Add pierogi's one at a time to the pot, cook until they float and remove from pot with slotted spoon.
Place pierogi's on a towel.

Ingredients for Polish Pierogi's & Sausage Peppers:

2 lb package of Hot Italian Sausage
2 Green Bell Peppers
1 Yellow Onion
2 tablespoons Vegetable Oil


Dice peppers and onions into 1 inch pieces.
Pierce sausage with knife several times.
Preheat large saute pan over medium/high burner.
Pour oil into pan.
Add onion, and peppers to pan, stir.
Place sausages into pan being sure they touch the pan.
Brown sausages on each side.
Cut sausages into four pieces, cover with lid and continue cooking until completely cooked.
Remove sausages and onions, and peppers to a plate.
Add one tablespoon of vegetable oil to pan and sauté pierogi's until brown on each side.
Cook pierogi's in stages.
Serve pierogo's with sausage, peppers, and onion.