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Toasted pierogi dumplings with seared sausage, tart apples and creamy sour cream. Chefs Tips: Any Polish or smoked sausage will work wonderfully for this dish.
Cook pierogis in boiling salted water until done. In a very hot pan, sear the cooked pierogis in 2 Tbsp. of oil or butter, until golden brown on one side.
Place thinly sliced Granny Smith apples on the bottom of a plate. Top with the seared pierogis and carefully placed cooked and carved Polska.
Add sour cream and garnish with thinly sliced chives.