Pierogi and Cabbage Sausage Bowl


  • 2 Lottie’s Andouille Links, sliced. [Can also use the Lottie
  • 3 cups shredded cabbage
  • ½ red onion, sliced 
  • 1 garlic clove, grated
  • 2 tsp worcestershire sauce
  • 1 package potato pierogi (we like JaJu Pierogi
  • 2 tbsp butter or oil, plus more for searing pierogi
  • ½ cup light or dark lager beer (we love Call to Arms Ballroom or Operation Steingrabber 🍺)


  • In a large skillet over medium heat, melt 2 tablespoons of butter, saute onions with a pinch of salt until soft, and add in garlic. Stir until fragrant. 
  • Add in cabbage, ½ cup beer and 2 teaspoons of worcestershire sauce. Let cabbage wilt down and remove from pan.
  • In the same skillet, sear sausage slices and then add to cabbage and onion mixture. 
  • Wipe out the pan. On medium-heat, add oil and sear pierogi (follow package instructions). 

To Assemble: 

  • Place the desired amount of pierogi in a bowl (we like a lot), then top with cabbage and sausage. Finish with a dollop of sour cream and dust with black pepper. MUAH!