I recently made a trip to the Kensington neighborhood of Philly in search of some mad authentic Polish food. Relevant to this recipe are my stops at Krakus Market for perogies and Czerw’s Kielbasy for spicy pork sausage. (If you dig perogies or smoked meats, these are the hottest spots in town.) Being the new year and all, I felt pressure from my Polish grandmother to eat the traditional meal of pork & sauerkraut, so I opted for sauerkraut-filled perogies but feel free to use a cheese/potato variety.
N.B. It might be less than obvious but this recipe also comes out of Rustic Italian Food‘s chicken liver, sage & rigatoni dish (mentioned last week). As with the dan dan digression, most of the inspiration comes out of the technique in the original recipe rather than the flavor profile.
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