Pittsburgh Pierogy Nachos

By srumbel

An ode to my favorite city! Whether you live here, moved away, or simply love visiting, this recipe for Pittsburgh Pierogy Nachos with kielbasa, sauerkraut, and a homemade beer cheese sauce will bring a little bit of Pittsburgh to your kitchen.
from homemadeinthekitchen.com

Ingredients

• 1/4 1/4 2 cup (4 tablespoons or 2 ounces) unsalted butter
• 1/2 1/2 1/4-inch pound kielbasa, sliced into 1/4-inch pieces
• 1/2 1/2 1/2 cup chopped white or yellow onion
• 1 1 1 cup sauerkraut, drained and rinsed
• 12 12 12 Mrs. T's Classic Cheddar Pierogies
• Sour cream, green onion, and pickled jalapenos (recipe here), for topping
• Beer Cheese Sauce
• 1 1 1 cup evaporated milk
• 1 1 1 teaspoon cornstarch
• 1/4 1/4 1/4 cup lager-style beer
• 2 2 2 cups shredded cheddar cheese
• 1 1 1 teaspoon salt

Preparation

Step 1

In a large 12-inch skillet over medium heat, melt 2 tablespoons butter. Once melted, add the kielbasa, onion, and a big pinch of salt.

Cook until the kielbasa is brown on one side, about 3-5 minutes. Flip and cook until brown, another 3-5 minutes.

Stir in the sauerkraut and cook until hot, about 1 minute. Transfer everything to a bowl and keep warm.

Melt the remaining 2 tablespoons butter in the skillet. Once melted, add the pierogies in a single layer (if you're using a skillet smaller than 12 inches, you may need to cook them in two batches). Cook until golden brown, about 5-8 minutes. Flip and cook until golden brown, about another 5-8 minutes.

For the beer cheese sauce: In a small bowl, stir together 1 tablespoon evaporated milk and cornstarch to make a slurry. Set aside.

In a large saucepan, heat the remaining evaporated milk and beer until hot but not boiling. Stir in the cornstarch slurry, cheese, and salt until smooth. Cook for 3-5 minutes or until thickened, stirring often.

To assemble nachos: Arrange pierogies on a large plate. Top with the kielbasa mixture, beer cheese sauce, sour cream, green onion, and pickled jalapenos.

Yields 4 servings