INGREDIENTS

• 1 pack Lottie’s Bratwurst, sliced into coins or small diced
• ½ yellow onion, small diced
• 2 carrots, small diced
• 2 celery stalks, small diced 
• 2 cups button mushrooms, sliced
• 2 cups sliced green cabbage (about ½ of a small head)
• 2 cups diced and parcooked potatoes 
• ¼ cup white wine
• 4 tbsp butter
• 3-4 tbsp flour
• 1 ½ cup heavy cream
• 1 cup peas
• 2 tbsp stone ground mustard or 3 tsp mustard powder
• 1 tsp smoked paprika
• 1 tsp chile flakes
• 1-2 bags Pierogi (we love Loaded Baked Potato Jaju Pierogi)

DIRECTIONS

1. Preheat oven to 400 degrees.
2. In a cast iron skillet or oven safe pan add oil over medium heat, cook sausage to slightly brown.
3. Add 1 tbsp olive oil and saute onions, carrots and celery until soft, add in sliced mushrooms and the white wine. Cover for 3-4 minutes.
4. Once mushrooms are almost cooked, add cabbage + cover for 3-4 minutes.
5. Once cabbage is slightly steamed add in butter until melted, then dust flour in and stir to coat the veggies for about 2 minutes. 
6. Add in the par cooked potatoes, 1 cup of  heavy cream and peas. Let reduce to gravy like consistency.
7. Stir in mustard, paprika, salt and chile flakes, season to your taste. (may need to add more cream in if it gets too thick while seasoning 
8. Place pierogi on top to cover- brush with egg wash (1 egg mixed with a splash of water) 
9. Bake for 25-30 mins until top is golden brown. Let sit for 5-10 minutes before digging in!