To say my husband is obsessed with sausage is the biggest understatement of the year. It’s his new love, err, on the side — nothing can top nutella, peanut butter, chocolate, or any combination of the three. We’ve had sausages on the grill numerous times since our rounded red bellied Webber was pulled out of hibernation and practically every Sunday we’ve schlepped ourselves less than a mile to the pool house cookie snuggle spoil me grandparents land, also known as his parents. It’s what he wants. All the time. Thankfully there is nothing easier than throwing a few links on a hot grate and calling it lunch.

Our usual sides — a summer salad and buns if wanting to go hot dog style — is getting rather tedious. Yes, I love a summery medley of green beans and tomatoes, pasta caprese, coleslaw, potato salad, and everything in between. But the umpteenth time of eating them in the last three weeks has quickened me to lunch loathing. I mean, I will support my husband in his grilled sausage rampage of 2012 (hey, mine was chocolate chip cookies; we’ve all got our thing). It’s the least I could do after subjecting him to the infamous marriage to Meg (read: me and my girly mood swings) and a chatty, squawking baby.

This week I came up with an alternative to our usual: pierogi. Originally considered peasant food, these little half-moon dumplings are the Polish/Eastern European rendition of Italy’s ravioli, China’s pot stickers, or, if you stretch it, Mexico’s empanadas. Basically it is dough stuffed with awesomeness. Traditional Polish pierogi are usually filled with potatoes, cheese and sauerkraut (or cabbage) though I’d say we can be the typical American mutts that we are and fill them with anything we want — seriously, a pot pie pierogi sounds awesome, and I’ve seen some filled with fruit and served under maple syrup. We think anything goes.

For now, we stayed in Poland and served a simple, humble potato and mushroom pierogi with a few fresh herbs and farmer’s cheese (though I think some grated gruyere would be excellent here) along side some kielbasa. Tossed in a simple mustard-apple cider vinaigrette it was the new twist that made me hate that mundane lunch so much less.

Side Note: We’ve been featured on the Huffington Post’s Kitchen Daily section today! We’re pretty partial to our New England Clam Chowder (with a ton of thyme), but the vote is on. What do you all prefer in your bowl of creamy clam soup?

Grilled Kielbasa and Pierogi with Mustard Vinaigrette
Heavily adapted and inspired from Emeril Lagasse and the Food Network Magazine

Serves 4

Notes: To speeding things up you can buy pre-made frozen pierogi, though these homemade ones are divine (and can be made ahead of time and kept in the freezer until you are ready to use them). Gyoza (pot sticker) wrappers can also be used in lew of the sour cream pierogi dough, if you’re short on time. The recipe yields about 50 pierogi, but I only used about half with the sausage; the rest can be frozen and eaten later. I’ve also included directions for grilling and boiling the pierogi. Overall I think I prefer the texture of boiled over grilled, but leave you all to choose for yourself. Both are quick, though grilling leaves fewer dishes.

Pierogi Dough:
2 cups (16 ounces) sour cream
5 cups flour
2 tablespoons melted butter
2 whole eggs
1 egg yolk
1 tablespoon kosher salt
2 teaspoons olive oil

Pierogi Filling:
1/2 pound russet potato, peeled and cut into 1/2-inch dice
2 cups chopped mushrooms (about 8 ounces)
1 tablespoon butter
Kosher salt
Freshly ground black pepper
1 cup (1/2 pound) soft farmers cheese*
3 tablespoons minced shallots
3 large cloves garlic, minced
1/3 cup minced chives
1 whole egg

For the dough: In a large mixing bowl combine the sour cream, flour, butter, 2 whole eggs, egg yolk, kosher salt and olive oil. Using your hands, knead the mixture in the bowl into a soft dough. (I tried doing this with a wooden spoon, but found it was much easier just getting my hands in there. It takes a little while to get everything to come together. You’re going to feel like you need some extra liquid, but keep kneading and kneading; eventually all of the little crumbs will come together. It takes a good 5 – 10 minutes.) Divide the dough in half and wrap in plastic wrap for 10 minutes.

For the filling: Cook potatoes in 2 quarts of salty boiling water and cook for 15 – 20 minutes or until a fork can easily slide in and out of the potatoes. Drain potatoes and put potatoes back in pot and mash with the back of a wooden spoon until smooth.

In a saute pan over medium heat melt butter then add mushrooms and cook until soft and mushrooms have released their liquid and the liquid has mostly cooked off. Season mushrooms with salt and pepper and add to the pot of potatoes. Add cheese, shallots, garlic, and chives to the potatoes and mushrooms and stir to completely combine. Taste and adjust for seasoning. Add egg and stir to combine.

On a floured surface, roll each half of the dough into a thin circle, 1/8-inch thick. Cut the dough using a 3-inch circle cutter. Place 1 teaspoon of the filling in the center of each circle of dough. Brush the edges of each circle with a little water and fold the dough over, pressing and sealing them into half-moon shapes. Pinch the edges together to make sure they are sealed tight. Place pierogi on a parchment lined baking sheet and place in the freezer until hard, about 30 minutes

1 pound pork kielbasa
2 tablespoons whole-grain mustard
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil, divided
1 large white onion, cut into 6 wedges
1 pound frozen pierogi (do not thaw), about half of the pierogi above, the rest can be saved for later
Kosher salt and freshly ground pepper
1/4 cup roughly chopped fresh parsley
Handful of minced chives

Preheat a grill to medium. Toss onion wedges in 1 tablespoon of olive oil and lightly season with salt and pepper. Grill the kielbasa and onion, turning, until marked and the onion is soft, 8 to 10 minutes. Transfer to a baking sheet or platter.

If grilling pierogi: Toss frozen pierogi in 1 tablespoon olive oil and season with salt and pepper. Grill, covered, until the pierogi thaw, about 5 minutes. Turn pierogi and continue to cook, grill covered, until the pierogi are cooked through and tender, about 6 minutes. Transfer pierogi to a baking sheet or platter.

If boiling pierogi: In a large pot of boiling, salted water, cook pierogi for 8 minutes, or until they float. Remove from water and drain. In a saute pan, melt 2 tablespoons of butter. Sear pierogi in batches for 2 to 3 minutes on each side, or until they are golden brown. Remove pierogi from pan and drain off excess butter.

Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth. Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the cooked pierogies and parsley. Season with salt and pepper and toss. Divide among bowls and garnish with chives.

Can be made ahead: Pierogi can be placed in a single layer on a parchment lined baking sheet and placed in the freezer until hard, about 30 minutes. Place pierogi in an air tight container and store in freezer for up to 3 months.

*Ricotta or cottage cheese would be good substitutes, though I think some grated gruyere/swiss or goat cheese would be excellent as well.