Author Topic: Perogis on the griddle. (Read 662 times)

Raider Bill · « **on:** July 14, 2020, 10:18:26 AM »

Fried up some of my homemade Italian sausage with onions and a dozen store bought perogis on the griddle. Slather them up with a "little" sour cream. DELISH!
Sorry for the glare the sun was bouncing off the stainless steel top.

sawguy21 · « **Reply #1 on:** July 14, 2020, 10:31:55 AM »

I really like Italian sausage but not a fan of perogys although they are very popular here in the Canadian west. A lot of descendants of eastern European settlers. Have had some homemade ones that were pretty good.

K-Guy · « **Reply #2 on:** July 14, 2020, 10:54:17 AM »

I love perogies with fried kielbasa and onions topped with sour cream and fresh green onions. Did I mention that I ~~like~~ love onions?

sawguy21 · « **Reply #3 on:** July 14, 2020, 12:57:31 PM »

Coming from this area I can see why.

Kielbasa with onions is REALLY good.

Corley5 · « **Reply #4 on:** July 14, 2020, 01:51:28 PM »

Love perogis. My MIL is 100% Polish. Her's are authentic.

Raider Bill · « **Reply #5 on:** July 14, 2020, 03:47:54 PM »

Quote from: Corley5 on July 14, 2020, 01:51:28 PM

Love perogis. My MIL is 100% Polish. Her's are authentic.

I used to get the good homemade ones but I lost my connection. Nothing like them.

Walnut Beast · « **Reply #6 on:** July 14, 2020, 06:31:56 PM »

What is usually in them

Corley5 · « **Reply #7 on:** July 14, 2020, 08:59:05 PM »

Mashed potatoes and cheese, mashed potatoes onions and mushrooms, a combination with Polish sausage, etc. All good.

Walnut Beast · « **Reply #8 on:** July 14, 2020, 11:37:05 PM »

Sounds really good

Skip · « **Reply #9 on:** July 15, 2020, 08:00:34 AM »

Like em filled with sauerkraut and onion, fried in butter .

Raider Bill · « **Reply #10 on:** July 15, 2020, 08:36:44 AM »

All the above. My connection made some with prunes. Now wait I know what you are thinking but DanG they were DELISH!
They sell some in the store. The most popular is Mrs T's I think the name is. Publix has another brand which I can't think of right now but they are better.

K-Guy · « **Reply #11 on:** July 15, 2020, 03:48:59 PM »

Quote from: Raider Bill on July 15, 2020, 08:36:44 AM

My connection made some with prunes.

Well they may not be regular ones but they will keep you regular!!

firefighter ontheside · « **Reply #12 on:** July 16, 2020, 01:45:21 PM »

My grandmother was 100% Ukrainian. We must have made 10s of thousands of them when i was a kid. We would make 500 in a day and freeze them. In Ukrainian it is pyrohy. I made some at the firehouse a couple weeks ago for dinner. Boil them first and saute in butter and serve with sour cream. We make them with potato, onion, cheese.

Raider Bill · « **Reply #13 on:** July 16, 2020, 02:00:56 PM »

Quote from: firefighter ontheside on July 16, 2020, 01:45:21 PM

My grandmother was 100% Ukrainian. We must have made 10s of thousands of them when i was a kid. We would make 500 in a day and freeze them. In Ukrainian it is pyrohy. I made some at the firehouse a couple weeks ago for dinner. Boil them first and saute in butter and serve with sour cream. We make them with potato, onion, cheese.

My connection was an older Ukrainian lady that spoke in very broken English. Her husband spoke none.
I could hardly understand her but when she called all I needed was "you come my house, eat" I'd be out the door!
Always sent me home with 50-100 perogis and pounds of galumkis.

Man could she cook.
Galumkis [I know I butchered the spelling] cabbage rolls soaked in tomato sauce was another great dish she made me.
Up north the Ukrainian church had a sale ever week of all their old world cooking.

Skip · « **Reply #14 on:** July 16, 2020, 02:42:43 PM »

The Ukrainian Church in town used to sell them every fri. Gonna have to check if they still do, got me wanting some .

firefighter ontheside · « **Reply #15 on:** July 16, 2020, 03:09:09 PM »

Galumki is the Polish version of the Ukrainian holubtsi. As a kid I did not appreciate the holubtsi, but I like them as an adult. We have made them too, but not as often as pyrohy.

sawguy21 · « **Reply #16 on:** July 20, 2020, 10:47:31 AM »

I really like them! Another favorite is beet borscht, there are as many ways to make it as there are people making it. A Polish lady I knew made it as a clear yellowish colored broth with no vegetables, it was absolutely delicious.

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