How Do You Make Traditional Polish Potato Sauerkraut Pierogi Filling?
As a child I always watched my Mom make home-made Polish Pierogi. New Britain, Connecticut has a very large Polish population, so we are fortunate to have an abundance of mom and pop shops and restaurants to purchase pierogi for those folks who don’t make their own. This is an easy family recipe to duplicate for authentic home-made pierogi potato and sauerkraut filling. I like to use canned sauerkraut, like my mom did. My grown daughters as well as granddaughter have all grown up on these pierogi. I’ve taught my daughters how to make the dough as well as the filling so that they too can carry on the family tradition. In large skillet heat salt pork or bacon on medium heat for several minutes until fat is clear. Add onion and saute several minutes until onions are clear and translucent. Add sauerkraut and saute until soft. Cover and cook mixture on low heat 30 minutes. Meanwhile, cook potatoes in water to cover with 1/2 tsp salt until tender, about 25 minutes. Drain and mash. Do not add
