| Prep time: 10 min | Cooking time: 15~20 min | Sitting time: 1 hour |
The following is a recipe for sauerkraut and bacon pierogi filling. For all of the filling recipes, the success of your pierogi depends on how well you can make mashed potatoes. Remember to half your filling ingredients if you plan on splitting the recipe!
- 9 peeled nugget potatoes (Yukon Gold or other similarly thin skinned potatoes work best)
- 5 cloves of garlic cut in half
- 2 tablespoons of butter (approx.)
- 1 tablespoon extra virgin olive oil
- 1 small red onion, diced
- A splash of cream or milk
- 150 ml of semi-strained, minced sauerkraut
- 100g of thick-cut bacon, semi-crisp and diced
- A couple cracks of pepper to taste
- A dash of salt to taste
- Boil potatoes and garlic together until soft enough to mash.
- While the potatoes are boiling, fry up some bacon. Generally, 100g of thick cut bacon – or four full strips – should do the trick. I find a thicker cut adds more flavour. Don’t do it too crisp.
- While the bacon is cooking, prep the sauerkraut. Measure your 1 ½ cups of sauerkraut and press some of the moisture out of it with a paper towel. Mince well and set aside.
- Once the bacon is done, allow it to cool and dice it. Set it aside.
- While you are boiling the potatoes, heat the olive oil in a skillet over medium heat. Add the onions. Cook and stir often until soft and transparent. Set aside to be mixed in with the potatoes after mashing.
- Strain and mash the potatoes, adding butter as necessary to cream the potatoes. They need to be smoother than silk. You may need more than 2 tablespoons to get it smooth enough. Add a splash of milk or cream to help smooth the pierogi. If you plan on making pizza pierogi as well, don’t add milk or cream to the potatoes until after you have split the filling as you will be adding pizza sauce.
- Add the onions to the mashed potatoes and mix well. At this point, you can split the potatoes if you wish to make two or more flavours at once.
- Assuming you have not split the mashed potatoes, add the bacon and sauerkraut. Mix well and taste your creation. Add a dash of salt and a couple cracks of pepper as necessary. Add additional ingredients as necessary.
- Allow the filling to cool for an hour or so. It shouldn’t be more than barely warm to the touch. The colder it is, the better.
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