Hangry, a perfect word for summing up the overwhelming feeling of anger in response to hunger, and an emotion that you never want to catch me in the midst of! It's unpleasant, to say the least. In order to prevent unnecessary hangry episodes in my home, I have to keep my kitchen stocked with quick and easy midweek dinner options so that I can get food into my hangry mouth as quickly as possible on busy evenings. Of course we will always have our shameful boxes of mac and cheese and instant pancake mix, but it's important for me to keep more "legit" options in my freezer as well. This is where I keep my store-bought asian dumplings, trays of homemade lasagna, chilli, and soup, and, one of my favourite go-to's, frozen pierogies!
Frozen pierogies have come to be one of my all-time favourite weeknight go-to meals thanks to how convenient they are to store, their simplicity, satiety, delicious taste, and versatility. The amazing thing about pierogies is just how versatile they are. They come in so many different flavours, but more than that, the options for serving and topping pierogies are endless!
Recently Peter & Pat's Pierogies reached out to me to introduce me to their line of Bacon & Cheddar Cheese Pierogies made from a 60-year old family recipe, with 100% real potatoes, and 100% natural ingredients. Disappointed with the usual pierogies I was buying at the grocery store, I was eager to try out Peter & Pat's product, which are now available for purchase at Costco locations throughout Canada. Not only did Peter & Pat's Pierogies provide me with a sample of their product, they also sent along a few recipes for me to try out with their pierogies!
While I have always loved serving my pierogies with sautéed bacon and onions, with a big ol' dollop of sour cream, the combination of the bacon and sour cream (plus all of the bacon, potato, and cheese inside the pierogies) made the dish a little heavy for a weeknight meal. I loved Peter & Pat's suggestion to try the pierogies with sautéed brussel sprouts, with bacon and onions. Though the suggestion was to serve the perogies with quartered brussel sprouts on the side, I thought it would be even more delicious to serve just the sautéed brussel sprout leaves tossed right into the pierogies. Though it was a bit of an odd combo that I had never thought to try before, the brussel sprout leaves tasted so delicious with the pierogies, especially when combined with the bacon and onions. The brussel sprout leaves were fantastic for cutting all of the richness in the dish, giving it a really nice balance.
More than just the serving suggestion, I was really impressed with the flavour of Peter & Pat's Pierogies. That 100% potato flavour came through really strong, with the flavour of the bacon and cheddar cheese merely complimenting the potato filling, as opposed to overwhelming it. I love how the potato remained the star! The pierogies also had a great texture, and featured the signature crimped edges that you find with homemade pierogies. I will definitely continue to keep their pierogies stocked in my freezer from now on!
Be sure to keep your eye out for Peter & Pat's Bacon & Cheddar Cheese Pierogies at your local Costco, and try out the recipe for Pierogies with Bacon & Brussel Sprouts below! You're gonna love it!
* Cutting bacon into lardons means slicing it into paper clip-sized pieces.
14-20 frozen Peter & Pat's Bacon & Cheddar Cheese Pierogies
about 12 brussel sprouts, leaves picked, core discarded
4 slices bacon, cut into lardons*
1/2 medium onion, fine dice
2 Tbsp unsalted butter, separated
salt and pepper
salt and pepper
- Boil pierogies as directed on package. Drain and set aside. While pierogies are cooking prepare topping.
- In a large nonstick skillet, cook bacon at medium heat until fat has rendered. Remove with a slotted spoon, and set aside on a paper-towel lined dish.
- Drain fat from pan, leaving 1-Tbsp. Add onion and cook for 1-2 minutes until softened. Remove to a bowl with a slotted spoon.
- Add 1-Tbsp butter to pan and add brussel sprouts. Cook, stirring often, until leaves are slightly crisp and charred on the edges. Season with salt and pepper.
- Add remaining 1-Tbsp butter along with pierogies, bacon, and onion to the brussel sprouts and toss to combine. Serve immediately.