This Little Pig is stuffed in a Pierogi

INGREDIENTS

Pierogi dough: 

2 cups all-purpose flour

1/2 teaspoon kosher salt

2 duck eggs, room temperature 

3 tablespoons Great Value apple butter

1/4 cup water

1 pound roll of Wampler's All Natural Sausage

2 granny smith apples-divided

2 Honeycrisp apples-divided

2 tablespoons fresh sage/minced

1 clove of minced garlic

1 duck egg

1/2 cup dry unseasoned bread crumbs

Cattle Dog Coffee infused butter

1 1/2 sticks room temperature unsalted butter

3 tablespoons of very strong brewed Cattle Dog Coffee Roasters coffee 

Coffee Vinaigrette:

1/4 cup dark balsamic vinegar

1 tablespoon strong brewed Cattle Dog Coffee Roasters coffee

Drizzle extra virgin olive oil

Baby kale

baby arugula

baby heirloom tomatoes

thin sliced red onion 

INSTRUCTIONS

Pierogi: In a large bowl whisk together the flour and salt. Make a well in the center and add the eggs and apple butter. Cut the mixture with two butter knives until the dough is shaggy. Slowly stir in the water until all is combined. Turn out dough on a large wooden cutting board. Knead for about 2 minutes until the dough is smooth. Return to bowl and cover with plastic wrap. Let rest while making the meat filling. Place a very large pot of salted water on the stove and bring it to a boil. 

Sausage and Apple filling: Place the sausage in a medium bowl and break it apart. Grate 1 Honey Crisp and 1 Granny Smith apple into the meat. Next mix in the sage, duck egg, garlic, and bread crumbs Make sure all is well combined. 

Making the Pierogi: Break off a baseball size piece of dough. You may have to knead more flour into the dough. Place on the wooden board and roll out into a large somewhat thin circle. Using a 3 1/2-inch round cutter, cut as many rounds. You may reroll this dough. Place a small scoop of meat in the center. Dip your index finger in a little water and go around the bottom half of the circle. Fold the dough over the meat and pinch it to seal. Crimp the dough after you seal it. Boil 4-5 pierogi at a time for 8 minutes. Place on a rack over a rimmed baking sheet until ready to sauté

Cattle Dog Coffee infused butter: Place butter in mixer. Using the paddle start mixing. Carefully drizzle in the coffee. Mix until well combined. Scrape the butter onto a sheet of plastic and roll it up lengthways. Place in fridge to chill. 

Coffee vinaigrette: Mix the dark balsamic and 1 tablespoon of the brewed coffee. Drizzle in the olive oil. Top the salad and garnish with this dressing.  

Pierogi sauté: Using a large skillet, melt 3 tablespoons of the coffee-infused butter over medium heat. Add in 5 pierogi. Cook pierogi until nice and golden. About 5 minutes per side. Slice the remaining apples and sauté them with the pierogi. Plate together with the salad off of one side.

Coffee Glazed Sausage Gravy Crostini

INGREDIENTS

2 cups Cattle Dog Coffee Roasters Guatemala Direct Trade coffee (brewed strong) 

1 cup maple syrup 

1 pound Wampler’s Special Blend Sausage Roll

½ Tbsp Great Value All-Purpose Flour

4 ounces Great Value Whole Milk

6 ounces Great Value Chicken Gravy

½ tsp Great Value Table Grind Black Pepper

1-10 ounce Marketside Bake at Home French Baguette

INSTRUCTIONS

Preheat oven to 375°F

Place a small pot over medium heat and add 1 cup of brewed hot coffee. Add Maple syrup bring to a light boil and reduce heat to a simmer. Allow to cook uncovered for about 10 minutes or until it coats a spoon.

Place skillet over medium-high heat, add sausage, and cook until well browned, stirring often to break up sausage. Add flour and cook for an additional 30 seconds. Add 1 cup coffee and cook until it is almost absorbed, lower heat and add milk, gravy, and ¼ tsp pepper stir and allow to simmer until well heated and properly thickened. 

While Gravy is cooking cut the baguette at a slight angle into 1/4' thick slices.  Place on a cookie sheet in the oven for 4 to 6 minutes. 

To serve top Crostini with sausage gravy and drizzle with coffee syrup