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Polish Sausage Smoked Pierogi My June Entry

post #1 of 14
Thread Starter 





 

The Polish sausage pierogi was an idea that just popped into my head as I was trying to figure out what to do to make the mash potatoes go into something so I could enter the throwdown.


 

Now growing up in Penna. one learns a lot of German and Polish recipes as the place is over run with both ethnic groups.  This is the method used to create the dish for the display.  I made a lot of them, for they freeze well.


 

One sure thing about the Pierogi, you ask 100 Polish mothers for the real
recipe for Pierogi and you will get 100 different recipes.  Like most
things from Europe they are very regional in what is used, as well as seasonal
in what is used.  The potato and kraut are the basic, everyone messes with them.


 

Start off with pork cubes and marjoram, salt, pepper, and cure 1 is all that is required.  Though I add in a little cayenne pepper.  So first we are going to cure the meat, and add the sauerkraut to the curing meat since I would like the kraut throughout the meat dish.  I am going to smoke the meat and kraut after 1.5 hours of curing.


 


Kraut and meat


 

After the cure is completed it is time to add the smoke.  This time of the year the Vidalia onions are also in season, I figure smoking a couple of
them and adding them to the mix cannot hurt.


 


Kraut and onions in smoker


 

After a short time the pork starts to turn that cured color we all know and love.  And the Marjoram is getting very happy down in there.


 


Polish cured meat taking smoke


 

Now just cause one is cooking is not an escape from the Honey Do list.  I promised the wife I would do the deck and finish the deck wood left over pieces into some window boxes and other outdoor useable things.  This is a picture of the window box.


 


redwood window box


 

As I finished things with the wood I realized it was time to go harvest some root vegetables from the patio garden we put in this year.  I am happy with how it came out so far.  Today Zebra Striped Red Beets will be attending the meal.


 


Garden long view


 


root section


 

These should do well, small enough to be sweet, large enough to actually
taste something.


 


Harvested zebrastripe beets


 

The beets are cleaned and then seasoned and put in the steamer bag in the microwave prior to their seasoning and grilling.  While that is happening I take the time to cut some parsley and basil for the beets and the garnish.


 


steamedbeetsreadyfor grill


 


Basil


 

While the stuff is steaming I get to work on the potatoes.  Mashed
potatoes are a traditional filling for the Pierogi.


 


Taters boiling


 

While the taters are boiling and stuff is steaming and smoking, I hammer out a quick low cocktail table for the Adirondack chairs we put together for the patio.  I like things low when in the deck chairs, keeps the drink at the correct level.


 


Cocktail table low


 

Starting to run out of Redwood, cannot wait til it is all gone.  Taters are done, salt, pepper, butter, little onion from the smoker.  Mash 'em up in the Kitchen Aid.


 


mashers


 

This brings us to the point where we start putting lots of stuff together
very rapidly.  To speed up the Polish Pierogi process I use a food
processor to blend the Polish cured pork, Smoked Vidalia onions, and the Kraut.  Cuisinart to the rescue.


 


Cuisinart



 

In with the pork and onions and kraut.  In batches that are bowl sized.


 


Finishedcuredpolishsmokekraut


 


Polish minced


 

Add more Kraut.


 


Polishkrautonion mix


 

To combine with the mash potatoes I am going to use a little machinery. 
Kitchen Aid with the dough hook ought to fold it in correctly.


 


folding taters to polish pierogi filling


 

Now that needs to rest a little while which should give me time to create the pasta.  I smoked some Semolina flour and will use it and some fresh farm eggs to create a nice rich pasta.


 


Pastadough


 

Now we have to roll it out so the dough will have a little time to relax.


 


Pastarolled


 

Now select the size cutter.... yeah right... the big one of course!


 


pasta mold


 

The bottom of these cut the circle and then you lay it on top.  Egg wash one half the pasta circle so it will seal.


 


Pasta on mold


 

Then the filling


 


fillingpasta


 

Then you fold to seal the thing.


 


Filled pasta


 


Finished pasta


 

Then it is ready for the boil, but we need to leave it rest a while to seal
real well.


 


Water boil


 


Boiling pasta


 

Then they start to go fast.  You could eat these now, but I prefer to cool them out and then grill them for additional flavor.


 


coolingpierogiout


 

Now to finish the whole thing finally.  Zebras onto the grill and
seasoned Pierogi onto the grill.


 


seasonedforgrill


 


Grillingpierogi


 


Grilled zebras


 

While that is grilling we have to clean up the left over pasta. 
Spaghetti is what I do with it.  Any meal can have Spaghetti with it... it is an Italian rule.


 


Spaghetti homemade


 

Luckily I always have extra smoked meatballs in the freezer.  When you got the smoker running you might as well load it up.  Ground burger and some onion, celery and bread crumbs and you have smoked meatballs in the freezer for an emergency.


 


Saucemeatballs


 

In between this I finished up a foot stool, which uses up all the freakin' redwood.


 


Finishedfoot stool


 

The deck is also finished, I call it toplessatorium, but the wife calls it
the Deck!  That is how I did the dish.


 


Finished plated


 

Chef Bob Ballantyne

The Cowboy and The Rose Catering

Grand Junction, USA

post #2 of 14

Bob -- thanks for the step by step here.  I love pierogi.  Having a last name that ends in ski, it's required!  My grandmother used to make them.  Nothing like homemade pierogi!  I'm going to follow your example here.

 

Thanks!

post #3 of 14

Nice step by step, Bob.  Thanks for all the pics. 

post #4 of 14

I wish I had the kitchen space to do all that, that looks/sounds so good.  I love polish food too.

post #5 of 14

Now Bob that was my favorite of the throwdown this month. Thanks for the step by step direction on how to make them. I have had them before but I have never made any but now I can so a big thanks goes out to ya.

post #6 of 14

Great job.  Loved the entry. 

post #7 of 14

Nice play by play and dish.

post #8 of 14
Quote:
Originally Posted by bbally View Post





 

 

One sure thing about the Pierogi, you ask 100 Polish mothers for the real
recipe for Pierogi and you will get 100 different recipes.  Like most
things from Europe they are very regional in what is used, as well as seasonal
in what is used.  The potato and kraut are the basic, everyone messes with them.


 

 

Chef Bob Ballantyne

The Cowboy and The Rose Catering

Grand Junction, USA


you got that right, after all who would ruin a perfectly good sourkraut pierogi by putting potato in it

 

that does look like good eats though

 

Steve
 

post #9 of 14

That was insanely gorgeous, Bob!!!

 

Thank you for sharing all of that with us, too.

 

I voted for you even though I knew that you had probably won with the judges.

post #10 of 14

Dang it Bob... will you adopt me?   Looks fantastic!

post #11 of 14

nice job on the pierogis bob!!! you are correct, i think every polish mom seems to have a different recipie. i know kraut and taters go great to gether so they had to be awesome.  funny, i planted them beets this year too for the first time, looking forward to trying some soon. great job as always bud!!!

post #12 of 14
Thread Starter 
Quote:
Originally Posted by cowgirl View Post

Dang it Bob... will you adopt me?   Looks fantastic!



I think you have to lift the restraining order before I can adopt you.

post #13 of 14

nice job on the dish bob and congrats!!!!!!!

post #14 of 14

Beautiful presentation Bob, lots of good tips-and creating furniture at the same time, you got my vote!

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