Low Carb Pierogi Sausage Skillet
Entrees
|
Prep
30 Min
|
Cook 10 Min
This recipe combines savory Kiolbassa Polish Smoked Sausage and doughy, low-carb pierogis for a delicious take on an old favorite! Recipe courtesy of Cast Iron Keto.
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Ingredients
Directions
Ingredients
6 people
- 1 ½ cup shredded mozzarella (part-skim / low-moisture)
- ⅔ cup almond flour
- 1 large egg
- 1 teaspoon xanthan gum (optional but recommended)
- ½ cup pureed cooked cauliflower
- ¼ cup crumbled Farmer’s cheese
- 2 slices bacon
- cooked and crumbled
- ⅛ teaspoon garlic salt
- ⅛ teaspoon onion powder
- 4 tablespoons olive oil
- divided in steps 6 and 7
- 13-ounce package of Kiolbassa Polish Smoked Sausage
- sliced ½ inch thick
- 2 small bell peppers
- seeded and thickly sliced
- ½ medium yellow onion
- thickly sliced
- 1/3 cup shredded cheddar cheese
Products used in recipe
Directions
- To make the Pierogi filling, combine cauliflower, crumbled Farmer’s cheese, bacon, garlic salt, and onion powder. Mix together and set aside. ,To make the Pierogi dough, melt the mozzarella in a medium mixing bowl in the microwave, about 30 seconds. Stir in almond flour, egg, and xanthan gum (optional) into the mozzarella
- Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin roll the dough out to a ¼” thickness. Use a 3” circle cutter to cut circles out of the dough, mash the scraps back together and repeat until all you have left is the circles and no scraps
- Divide the filling between the circles. Fold the circles over, pinching the sides together. Place in the refrigerator for 15 minutes
- To make the skillet, preheat oven broiler to 500° F
- Heat 3 tablespoons of the avocado oil in a 10” or larger cast iron skillet. Brown the Pierogis for 1-2 minutes per side until golden, transfer to a plate and set aside
- Add the remaining oil to the skillet along with the Kiolbassa Sausage, brown 1-2 minutes per side until browned. Add the peppers and onions to the skillet. Cook 4-5 minutes until starting to soften. Layer in the Pierogis and sprinkle the shredded cheddar cheese over the skillet. Place under the broiler for 5 minutes until the cheese is melted. Serve immediately.
Products used in recipe
