Pierogies with Bratwurst Bites and Onion Sauce

Sunday Funday just got even better with the Packers taking on our longtime rivals, da Bears. With both Packer and Bear country sharing a strong Polish heritage, pierogies felt like the obvious game-day pick. I’ve made them from scratch before—and even used round wonton wrappers as a shortcut—but today was all about keeping it easy and letting the sauce shine. Frozen pierogies went straight into the crockpot, and I hauled the whole delicious setup to my neighborhood pub to share. Big shout out to Airport Bar for being the perfect spot for food, friends, and football.

Ingredients

2 cups thinly sliced onions

8 to 10 bratwursts

3 tablespoons butter, cubed

1 can of beer (your choice)

1 ½ tablespoons flour

1 tablespoon fresh thyme (optional)

24 frozen pierogies

2 tablespoons 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!