Sauerkraut Pierogi Filling

Name: Sauerkraut Pierogi Filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 45-50 serving(s)
Ingredients: 2 (27 ounce) cans silver floss barrel cured sauerkraut (do not rinse); 1 1/4-1 1/2 Spanish onions, diced; 1 cup butter

Submitted by Chef #691234

"These are the pierogis my Mom came up with after many years of trial and error and the ones we grew up on."

Download

Ready In:: 1hr 30mins
Ingredients:: 3
Serves:: 45-50

ingredients

2 (27 ounce) cans silver floss barrel cured sauerkraut (do not rinse)
1 ¹⁄₄ - 1 ¹⁄₂ Spanish onions, diced
1 cup butter

directions

Put sauerkraut in large pan. Add water just until covered and boil for 45 minutes (to soften kraut).
Meanwhile, dice onions and fry in large skillet with 1 stick of butter until soft and golden, just browning around edges.
After kraut boils drain in colander.
Add another stick of butter to onion skillet and add kraut. Stir until just browning and butter has coated kraut.
Refrigerate until completely cool.