Crockpot Pierogi Casserole With Herbed Chicken Sausage And Sage Browned Butter

Craving a hearty, comforting meal that practically makes itself? Look no further than this Crockpot Pierogi Casserole! We’ve taken the classic Polish dumpling and elevated it with savory herbed chicken sausage, a luscious sage browned butter, and a golden, crispy topping. This recipe is perfect for busy weeknights, potlucks, or anytime you need a guaranteed crowd-pleaser. The slow cooker does all the work, melding the flavors into a cheesy, satisfying dish that will warm you from the inside out. Get ready to experience pierogi perfection with minimal effort!

What You’ll Need: The Ingredient Rundown

• 500 g (1 lb) Frozen Potato Pierogi: We’re using store-bought pierogi for convenience, and specifically opting for those *without* pork to keep it versatile. Look for pierogi that are well-sealed to prevent them from bursting during the long cooking time.
• 400 g (14 oz) Herbed Chicken Sausage, Sliced: The herbed variety adds a lovely aromatic dimension, but you can use any flavor you prefer – Italian, sweet, or even spicy would work beautifully. Slicing the sausage ensures it distributes evenly throughout the casserole.
• 1 Large Onion, Diced: Yellow or white onions are ideal here. Dicing ensures they soften and sweeten nicely in the crockpot, forming a flavorful base.
• 2 Cloves Garlic, Minced: Freshly minced garlic is a must! It provides a pungent aroma and flavor that complements the sausage and sage.
• 200 g (7 oz) Shredded Mozzarella Cheese: Mozzarella provides that classic, stretchy cheese pull. Using pre-shredded is convenient, but freshly grated melts even better.
• 100 g (3½ oz) Grated Sharp Cheddar Cheese: The sharp cheddar adds a tangy counterpoint to the richness of the mozzarella and browned butter.
• 300 ml (1¼ cup) Low-Salt Vegetable Broth: The broth keeps the pierogi from drying out and adds moisture to the casserole. Low-salt is preferred so you can control the seasoning.
• 2 tbsp (30 ml) Olive Oil: Used for sautéing the sausage and onions, olive oil provides a healthy fat and subtle flavor.
• 4 tbsp (60 g / ¼ cup) Unsalted Butter: Butter is essential for the sage browned butter and toasting the breadcrumbs, adding richness and flavor. Unsalted allows you to control the salt level.
• 8 Fresh Sage Leaves, Finely Chopped: Sage is the star aromatic in this dish, lending an earthy, slightly peppery flavor. Fresh sage is crucial for the best results.
• 1 tsp (5 ml) Lemon Zest: A touch of lemon zest brightens the sage browned butter and adds a subtle citrusy note.
• 50 g (½ cup) Panko Breadcrumbs: Panko breadcrumbs create a wonderfully crispy topping. Their larger flakes provide a superior texture compared to regular breadcrumbs.
• 30 g (2 tbsp) Toasted Pine Nuts, Roughly Chopped: Pine nuts add a delicate nutty flavor and a pleasant crunch to the topping. Toasting them enhances their flavor.
• 2 tbsp (30 g) Fresh Chives, Sliced: Chives provide a fresh, oniony flavor and a pop of color as a final garnish.
• Salt and Freshly Ground Black Pepper to Taste: Seasoning is key! Adjust the salt and pepper to your preference throughout the cooking process.

Substitutions & Variations

Feel free to customize this casserole to your liking! Here are a few ideas:

• Sausage: Kielbasa, andouille, or even Italian sausage can be used in place of the herbed chicken sausage.
• Cheese: Gruyere, provolone, or Monterey Jack would all be delicious alternatives to mozzarella and cheddar.
• Broth: Chicken broth can be substituted for vegetable broth.
• Pierogi: Experiment with different pierogi fillings, such as sauerkraut and mushroom, or cheese and potato.

Step-by-Step Instructions for the Perfect Crockpot Pierogi Casserole

1. Sauté the Sausage: Heat the olive oil in a large skillet over medium heat. Add the sliced herbed chicken sausage and cook, turning occasionally, until lightly browned – about 4-5 minutes. This step develops flavor and adds a nice texture contrast to the softer pierogi. Remove the sausage from the skillet and set aside.
2. Build the Onion & Garlic Base: In the same skillet (retaining those delicious sausage flavors!), add the diced onion and a pinch of salt. Sauté until the onion becomes translucent, approximately 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Return the browned sausage to the skillet and stir to combine, ensuring everything is well mixed.
3. Layer the Crockpot: Transfer the sausage-onion mixture to the bottom of your crockpot. This creates a flavorful foundation for the casserole. Arrange a layer of frozen pierogi over the meat. Don’t worry about thawing them first – the crockpot will do the work! Sprinkle half of the mozzarella and cheddar cheeses evenly over the pierogi layer.
4. Add Broth and Repeat: Pour half of the low-salt vegetable broth evenly over the cheese layer. This will help steam the pierogi and create a creamy sauce. Repeat with a second layer of pierogi, the remaining cheese, and the remaining broth. Season each layer generously with salt and freshly ground black pepper.
5. Slow Cook to Perfection: Cover the crockpot and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The goal is to have the pierogi tender and the cheese melted and bubbly. Cooking time can vary depending on your crockpot, so check for tenderness after the minimum time.
6. Prepare the Sage Browned Butter: While the casserole is cooking, prepare the star of the show – the sage browned butter! Melt the butter in a small saucepan over medium-low heat. Add the finely chopped sage leaves and allow the butter to foam, then turn golden brown and emit a nutty aroma (about 2-3 minutes). Be careful not to burn the butter! Stir in the lemon zest for a bright, citrusy note. Keep the butter warm until ready to use.
7. Toast the Panko Topping: In another small skillet, toast the panko breadcrumbs with a drizzle of the melted sage butter until golden and crisp (2-3 minutes). Add the toasted pine nuts and toss briefly to combine. This adds a delightful crunch and nutty flavor to the casserole.
8. Rest, Garnish & Serve: Once the casserole is cooked, turn off the crockpot and let it rest, covered, for 10 minutes. This allows the flavors to meld and the casserole to set slightly. Sprinkle the toasted panko-pine nut mixture evenly over the top. Drizzle the warm sage browned butter generously over the casserole, creating beautiful ribbons of flavor. Finish with a scattering of sliced fresh chives for a pop of color and freshness.

Why This Recipe Works: The Magic of Slow Cooking Pierogi

Pierogi, those delightful Polish dumplings, are traditionally boiled or pan-fried. But slow cooking them in a crockpot transforms them into something truly special. The low and slow cooking process ensures the pierogi become incredibly tender and absorb all the delicious flavors from the sausage, onion, garlic, and broth. The cheese melts into a creamy, comforting sauce, and the sage browned butter elevates the entire dish with its aromatic richness. This method is perfect for busy weeknights or gatherings, as it requires minimal hands-on time and delivers maximum flavor.

Choosing the Right Pierogi for Your Casserole

While this recipe calls for store-bought pierogi (specifically, those without pork to cater to wider dietary preferences), the type of pierogi you choose can impact the final result. Potato and cheese pierogi are classic and work beautifully. However, you can experiment with other fillings like sauerkraut and mushroom, or even sweet cheese pierogi for a unique twist. Just be mindful of the overall flavor profile and choose pierogi that complement the herbed chicken sausage and sage browned butter.

Tips for the Best Sage Browned Butter

The sage browned butter is arguably the most important component of this casserole, adding a depth of flavor that’s simply irresistible. Here are a few tips for success: Use a light-colored saucepan so you can easily monitor the color of the butter. Cook over medium-low heat to prevent burning. Watch the butter closely – it can go from golden brown to burnt very quickly. The butter should smell nutty and fragrant, and the sage leaves should be crispy but not blackened. A squeeze of lemon juice at the end brightens the flavor and stops the cooking process.

Make-Ahead & Storage Instructions

This Crockpot Pierogi Casserole is a great make-ahead dish! You can assemble the casserole up to 24 hours in advance and store it, covered, in the refrigerator. Add about 30-60 minutes to the cooking time if starting from cold. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Frequently Asked Questions (FAQ)

• Can I use different sausage? Yes, Italian sausage or kielbasa would also be delicious in this casserole.
• Can I make this dairy-free? You can substitute the mozzarella and cheddar cheese with dairy-free alternatives.
• Can I freeze this casserole? While it’s best enjoyed fresh, you can freeze leftovers. The texture may change slightly upon thawing.

This Crockpot Pierogi Casserole is the ultimate comfort food – hearty, flavorful, and incredibly easy to make. It’s a guaranteed crowd-pleaser! Don’t forget to save this recipe to Pinterest for later so you can easily find it when you’re craving a cozy, delicious meal.

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