November 09, 2016

Pierogi-tatta


Ingredients:
1 lb kielbasa*, cubed
1/4 cup chopped onion
3 cloves garlic, minced
1 cup finely shredded Polish sauerkraut, drained (if needed)
2 cups cubed Russet potatoes, parboiled
1/4 cup sour cream
10 eggs
freshly ground black pepper
olive oil


*I like to use the good garlic-y kind from the Polish grocery but any good, kielbasa would work.

Directions:


Preheat oven to 350. Saute the kielbasa, onion, and garlic in olive oil until the onion is translucent. Drain off any excess fat. Allow to cool 5-10 minutes.

Meanwhile, beat together the eggs, sour cream, pepper until fluffy. Stir in the sausage mixture, sauerkraut and the potatoes. Oil an 8x8-inch baking dish. Pour the mixture into the dish and bake for 40 minutes or until fully set in the middle. Allow to cool 5 minutes. Slice into 9 squares and serve.

Note: Do not skip the cooling step, it is difficult to cut straight out of the oven.


My thoughts:
I bought some lovely kielbasa at the Polish market (in Broadway Market for the locals) and a bunch of other goodies like candies, arak flavoring, pierogies, ham, sauerkraut, bread etc. Anyway, I may have overbought the sausage so I thought I'd make a frittata out of it, then I wondered if a frittata would be good with sauerkraut in it and then last night it just evolved into a total pierogi-inspired baked frittata. My favorite pierogi have sauerkraut and potatoes in them and I serve them with onions, kielbasa, and sour cream so it made total sense. I know it sounds a little wacky but trust me, it totally comes together! It isn't super sour or anything, just a fun combo of some of my favorite foods in the world.

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2 comments:

  1. Rachel - the sauerkraut doesn't appear anywhere in the preparation steps. Are you frying it with the kielbasa, or mixing it in "raw" with the potatoes?

    ReplyDelete
    Replies
    1. Sorry about that! I just stirred it "raw" into the eggs with the kielbasa mixture and parboiled potatoes.

      Delete

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