Sunday Funday! The Packers are playing our longtime rivals, da Bears. Both Packer and Bear land have a big Polish presence. Pierogies seemed like a good choice. I have made pierogies from scratch and I use round wonton wrappers as a shortcut. But today I'm using frozen ones and focusing on the sauce. I loaded them up in a crockpot and brought them to my neighborhood pub to share. Shout out to Airport Bar.
Ingredients
2 cups thinly sliced onions
8 to 10 bratwursts
3 tbsp butter cubed
1 can of beer of choice
1 1/2 tbsp flour
1 tbsp fresh Thyme (optional)
24 pack of frozen pierogies
2 tbsp neutral oil
Preheat oven to 400 degrees, Add sliced onions to the bottom of a baking pan. I used a disposable pan for convenience. Top onions with butter and lay brats on top. Add the beer and cover with aluminum foil; bake for 45 to 50 minutes.
Remove brats from pan and slice them to about 1 inch thick (reserve onion beer mixture). Add brat slices to a large skillet and brown over medium heat. Move brat bites to one side of pan; stir in flour. Pour in beer and onion mixture. Simmer for about 10 minutes.
Boil pierogies according to instruction on bag. After boiled, pan fry on both sides in some oil over medium high heat. Mix pierogies into brat and onion mixture. Add to a crockpot to keep warm. Enjoy!
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