Pierogies baked under smoky sausage
Everything goes in cold and comes out molten. No stirring, no supervision.
At a Glance
Story
The pierogies go in frozen and unboiled, which feels wrong and is not. They steam under the foil in the cream and the tomato liquid, arriving tender at exactly the moment the sausage finishes. Thaw them first and they turn to paste.
Ingredients
- 14 oz potato and cheese pierogiesfrozen is correct
- 10 oz smoky pork sausagetorn into bite-size pieces (optional, it is very good without)
- 3 oz corn kernelsfrozen or cut from the cob
- 4 oz grape tomatoes
- 2 chipotles in adobominced, plus 1 tbsp of the sauce
- ½ cup heavy cream
- 2 tbsp crumbled cotija or feta
- cilantrotorn, to finish
- saltpepper
Method
A tray bake with almost no technique in it, which is the entire appeal. The chipotle stands in for the guajillo sauce the original leans on, and does the job with more smoke.
- Heat the oven to 450°F.
- In a small baking dish, tumble together the pierogies, corn, tomatoes, chipotles and their adobo, and the cream. Season and stir until everything is coated.
- Tear the sausage over the top in a loose, even layer. Do not press it in.
- Cover the dish tightly with foil and bake 15 to 17 minutes, until the pierogies give easily and the sausage is cooked through.
- Stir once, hard, so the browned edges go back into the sauce. Cotija and torn cilantro over the top.
Straight from the dish to the table, foil crumpled beside it. Anything else is putting on airs.
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