The men in my house are big fans of mashed potatoes…..me…not so much. Poor guys…I don’t make them but once or twice a year (usually when they start whining…I mean asking). I’ve tried to serve perogies occasionally but didn’t care much for the texture when you boiled them. Then I saw you could grill them and decided to give it a try. I have some smoked turkey sausage that just needs to be browned and assorted veggies. I thought a dill mustard dressing and some parsley would go with the flavors nicely. It sounded pretty easy and fast. I was sure I had a hit on my hands.
I used my grill basket for the veg and decided to start them first so the onions would have time to roast and sweeten. I added some carrots and mushrooms that I had on hand. You can add whatever makes your mouth happy. The meal took less than 45 minutes and has great flavors. The perogies, when grilled don’t get mushy and give my guys their mashed potato fix without going overboard on the portions.
1 medium yellow onion, peeled and sliced into small wedges
1 cup baby carrots, cut in half length wise (baby carrots are best because of the short cooking time)
1 cup mushrooms, washed and quartered (I used crimini)
1 lb package of precooked turkey smoked sausage
1 lb box of potato and cheddar perogies, frozen (do not thaw)
1/2 cup fresh parsley, chopped
2 Tbs brown mustard
1 Tbs mild vinegar
1 Tbs dried dill weed or 1/4 cup fresh dill leaf, chopped
1/2 tsp garlic powder
1 Tbs honey
2 Tbs fresh basil (optional)
salt and pepper to taste
1/4 cup olive oil
Prepare the dressing first so the flavors have time to blend. Combine all the ingredients, except the oil, and stir well. Whisk in the oil by drizzling oil in slowly while stirring the dressing quickly. Set aside.
Fire up the grill and heat to medium temp (about 375-400 F).
Line your grill basket with foil (optional). Add the sliced veggies. Drizzle with a little olive oil and then a little bit of the dressing. Sprinkle with salt and pepper.
Place basket on grill and cooked with lid down for about 5-10 minutes. Add frozen perogies to the basket in a single layer. Place sausages directly on grill. Close lid and let cook for another 5-7 minutes. Turn perogies and sausages over. Close lid and cook 5-7 more minutes. Check veggies and perogies to make sure they are done. Remove sausages and basket from grill. Cut sausage into bit size pieces and add to basket. Drizzle dressing over them. Add parsley. Toss everything together until well coated. Serve immediately. Enjoy!