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Lazy Pierogi

Discussion in 'Meat & Taters' started by JMichna, Dec 22, 2015.

  1. JMichna

    JMichna Grand Poobah, Possum Lodge
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    Lazy Pierogi
    1 lb bacon
    1 large onion diced
    2 16 oz cans of sauerkraut, drained but not rinsed
    1 16 oz bag of Kluski noodles, cooked per package
    Polish sausage

    Chop bacon strips into 1/2” pieces and fry on med-low heat in a frying pan.
    When bacon is starting to brown add diced onion and cook until onion is broken down. Do not drain bacon grease.
    Add the drained sauerkraut to the pan, cooking over low heat until the sauerkraut has broken down and become tender. I usually add some butter or margarine if it looks too dry.
    Cook your noodles and drain (do not rinse).
    In a big pot mix your noodles with the sauerkraut/bacon/onion mixture.

    Sometimes I add cut up polish sausage into the mixture:
    Cook the Polish sausage (kielbasa) according to directions, allow to cool enough to handle and then cut into small pieces before adding to the lazy pierogi.
     
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  2. SLICE

    SLICE WICKED PISSA

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    wicked awesome, my babchi use to make this.
     
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  3. WoodBurner

    WoodBurner Administrator
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    That sounds easy.
     
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  4. JMichna

    JMichna Grand Poobah, Possum Lodge
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    Easy and delicious... great cold weather fare. We'll do it as a side to a good roast pork, roast chicken or some other meat(s).
     
  5. WoodBurner

    WoodBurner Administrator
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    John, what can be substituted for Kluski noodles? No idea what they are and I doubt I can find them.
     
  6. JMichna

    JMichna Grand Poobah, Possum Lodge
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    You should be able to find them in the local grocery. You want a thicker, substantial, egg noodle... New Mill is available up here, and is pretty close to homemade... If we have New Mill up here, I imagine this brand is all over... even in your area:

    [​IMG]

    Mrs Weiss is another good brand:
    [​IMG]


    Some other brands:
    [​IMG]

    [​IMG]
     
  7. WoodBurner

    WoodBurner Administrator
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    I'll look but I question whether these are in grocery stores here, maybe in New Britain with a very large Polish population but I'm not going all the way over there besides that's a dangerous city. What about linguini? These noodles look to be about the same thickness.
     
  8. JMichna

    JMichna Grand Poobah, Possum Lodge
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    Good Heavens, Man! :eek: Linguini to make Lazy Pierogi?! :mad: Heresy! Apostasy!! Blasphemy!!!

    Check out your local market, and if you don't find real kluski noodles, or they won't order it for you, PM me your address. I'll ship you some.

    Alternatively, you can order it online from Wal-Mart. They're actually cheaper than Amazon on most food items. Also, free delivery on orders over $50. Because the nearest Wal-Mart is a 100 mile round trip for us, we frequently get certain food items shipped to the house.
     
  9. WoodBurner

    WoodBurner Administrator
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    Thanks for the offer John but I'm not letting you ship me noodles! :) Generous offer but it's not necessary. I'm going to 2 supermarkets on Friday so I'll look, these are large chains not little dinky local stores.
     
  10. WoodBurner

    WoodBurner Administrator
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    Well John there ain't no Polish noodles at the 2 grocery stores I went to today so it's thin 1" long 1/16" diameter egg noodles (they look like little sticks) or linguini or just skip it altogether.
     
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  11. Flamingsuit

    Flamingsuit Alight With An Eternal Flame

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    Ohhh...you said Pieorgi

    [​IMG]
     
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  12. JMichna

    JMichna Grand Poobah, Possum Lodge
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    My offer to mail you a couple packages of New Mill Kluski still stands. Else, I'd go with the 1" long 1/16" dia egg noodles... cook 'em al dente... don't want 'em to get all soggy & soft. Good luck!
     
  13. WoodBurner

    WoodBurner Administrator
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    Thank you John that is generous of you but I'll try the "stick" egg noodles al dente.
     
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  14. WoodBurner

    WoodBurner Administrator
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    So John there was a choice between the PA Dutch "stick" egg noodles and "stir fry noodles" which were a bit wider and thicker but barely. The ingredients were exactly the same except the stir fry noodles were made with egg whites and the other used egg yolks. I'm assuming your Polish noodles used the yolks so I bought those. I shall give this a try using Andouille sausage vs the kielbasa. Lets just call this Lazy CT Pierogi. ;)
     

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