INGREDIENTS

• 1 pack Lottie’s Bratwurst, sliced on a bias into ¼ in medallions 
• 1 pack Pierogi ( we like Juju’s Potato and Cheese best!) 
• 2 bunches spring onions or scallions, cut into 2 inch bites. 
•  → If using spring onions, cut the bulbs into ½ or ¼ to cook more evenly. 
• ½ pack fresh dill, picked 
• 1 cup heavy cream 
• 2 tbsp stone ground mustard or whatever mustard you have on hand!

INSTRUCTIONS

Cook the Pierogi:

• Heat a medium sauté pan over medium heat with a drizzle of olive oil or a pat of butter.
• Add pierogi and cook per package directions, searing until golden-brown and crisp on both sides. Transfer to a plate and keep warm.

Brown the Brats:

• In the same pan, add a touch more oil and raise the heat to medium-high.
• Working in batches, sear the sliced bratwurst until browned on one or both cut sides, about 2–3 minutes per batch. Remove and reserve with the pierogi.

Char the Onions:

• Increase heat to high. Add the onion or scallion pieces and sear until they take on deep caramelization, 2–4 minutes, stirring occasionally.
• Oven alternative: Toss the onions with oil and salt, roast at 475 degrees for 10 minutes, then broil 2–3 minutes for extra char.

Make the Mustard Cream:

• Return the pan to medium heat. Pour in the heavy cream, season with a pinch of salt, and whisk in your preferred mustard.
• Simmer until reduced by roughly half. When the sauce coats the back of a spoon but is still pourable, slightly looser than sour cream.
• Taste and adjust with more salt, pepper, or mustard as needed.

To Serve:

• Spoon 1–2 tablespoons of mustard cream onto each serving bowl or plate.
• Arrange pierogi, brat slices, and charred onions on top.
• Finish with a dollop of sour cream and a sprinkle of fresh dill. Serve immediately.

*For a extra pop, you can also incorporate pickled mustard seeds, we like cien chiles ones the best :)