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PS we ended up with about a quart of extra filling!  I guess it all depends on the size of potatoes you use.  We ended up going with red potatoes.  I think we used about 20 medium sized potatoes.  We doubled the dough recipe too.

Thanks everyone.  This is what we went with. doubled recipe and ended up with 12 dozen. http://allrecipes.com/recipe/grandmas-polish-perogies/ Only thing we changed was added some sour cream to the filling. They turned out really good!  Thanks again for everyone's feed back on the recipes!

thanks but not a new member.  Just placed it at the wrong location.  whoops!

Will anyone share your favorite homemade pierogie RECIPES? Thanks in advance!

Will anyone share your favorite homemade pierogie RECIPES? Thanks in advance!

Thanks Joe!  We definitely did.

Keeping the tradition alive with making some fresh sausage over the Holiday. We made Sweet Italian, Mild Italian, Country Style, Brat's & Chicken Sun Dried tomato. Always look forward to doing this every year with the family.  Best wishes to everyone this New Year!

and does it matter what kind of salt?

how to you determine how much salt?

what is the lifespan of keeping them in the fridge? thx

sorry to hear that.  Well worst case hop back on 78 and head to Hamburg and have an excuse to go to cabelas(was just there last week) I guess!  Good luck and hope you figure that thing out.

Thanks for the reply.  I know that's what I thought too but then the butcher that I had purchased them from told me to freeze them so I just did.  Figured he would know I guess.  It goes against pretty much everything I read on here (and other places) which is to store them in the fridge with a...

sounds great!

Hey everyone! I picked up ALOT of hot casings about a year ago and they been frozen solid in the freezer ever since.  I was just curious on your thoughts of should I toss these out or are they still ok?  I have read that they lose their strength and can tear.  Thinking of tossing them but...

found her thanks!

thanks.  who is lisa?

thanks guys.  also anyone recommend a vacuum sealer.  Again really don't want to break the bank and using it maybe 6-10 x per year to seal fresh sausage and Canadian bacon and so forth.  Thanks again!

Folks, Thinking of purchasing a meat slicer.  Any suggestions on a specific one?  Not looking to spend a fortune.  I have seen LEM & Cabelas brands between $100 & $130.  That's about my price range. Thanks! Brendan

Thanks guys.  I was kind of thinking the same thing so I cut them off.  Thanks again!

Guys, I'm freezing some bologna. Is it ok to leave the cloth casing on or do you have to remove it? Thanks