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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

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