When my mom was visiting a few weeks ago, she ran to the grocery store for me and picked up all the ingredients I needed for lazy pierogi. There’s nothing like pure comfort food during those early, new-baby days.
My mom occasionally made lazy pierogi for us when I was growing up and I’ve been making it ever since. I believed that’s where the recipe started, but I learned its true history while having my mom in the kitchen while I made this dish.
My mom’s aunt had 6 children, so unlike her sisters who made pierogi regularly each year, she always opted for lazy pierogi instead. She’d proclaim that having 6 children made “lazy recipes” a necessity. That’s definitely something I can relate to!
Lazy pierogi is very similar to regular sauerkraut filled pierogi, but it takes advantage of store made egg noodles as opposed to the more labor-intensive homemade dough. Additionally, you get to skip the rolling, stuffing and sealing steps. Yet you end up with something that tastes just like traditional pierogi without all the work.
I like to make lazy pierogi into a full, one-dish meal by adding sliced Polish Sausage, as in the recipe below. However, you can easily omit that and serve it as a side dish. It goes great with so many different things!
- 1/2 c. butter
- 1 onion, diced
- 1/2 lb. mushrooms, sliced
- 1 lb. Polish sausage, sliced *Optional
- 1 30 oz. jar, bag or can of sauerkraut, rinsed and drained
- 1/4 c. brown sugar
- 1 t. salt
- 1 t. black pepper
- 1/3 c. sour cream
- 1 lb. egg noodles, cooked and drained
1. Melt the butter in a large skillet. Add the onions and mushrooms and cook until the onions are tender and mushrooms are browned, about 5 minutes.
2. Add the Polish sausage, if using, and sauerkraut. Cook for an additional 5 minutes. Stir in the brown sugar, salt and pepper. Continue cooking for another 5 minutes, stirring frequently.
3. Stir in the sour cream. Pour in the noodles and stir to coat. If desired, add a bit more butter and cook a little longer, just until some of the noodles start to crisp.