INGREDIENTS
- 1 pack Lottie’s Bratwurst, sliced on a bias into ¼ in medallions
- 1 pack Pierogies ( 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
- In a medium saute pan, add a drizzle of olive oil or butter over medium heat. Cook pierogies according to package directions. Making sure you get a nice brown color and crisp texture on the outside of them. Set aside.
- In the same pan- add a little more oil and increase heat slightly. Add sliced brats, working in batches to ensure each gets a nice color on one or both sides. Remove and set aside with pierogies
- Turn pan to high heat and sear onions or scallions in pan until they get a nice caramelzation/ char (can also do this in oven at 475- oil and salt the onions and cook for 10 mins- then broil for 2-3 mins)
- Pour heavy cream into pan and add a pinch of salt and whisk in mustard. Let reduce a little over half way, until the cream can coat a spoon- a little more running then sour cream. Adjust seasoning with more salt, pepper and mustard.
- To plate, add a tablespoon or two of mustard cream into bowl. Layer pierogies, brats and onions into bowl, dollop with sour cream and garnish with fresh dill.
*For a extra pop, you can also incorporate pickled mustard seeds, we like cien chiles ones the best :)
