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For the pierogi dough:
1 egg beaten
¾ cup sour cream
4 oz. butter unsalted melted
1 teaspoons salt
2 cups all purpose flour
Mix all ingredients well, wrap tightly in plastic wrap and let rest in refrigerator for at least 45 minutes before rolling out.
For the pierogi stuffing:
1 pound Yukon Gold potatoes, peeled, cooked, and mashed
2 teaspoons chopped chives
8 oz. white cheddar cheese
2 tablespoons sour cream
1 teaspoon white pepper
2 teaspoons salt
Mix well.
For the brussel sprouts:
1/2 yellow onion diced
2 cloves garlic sliced
2 cups sliced brussel sprouts, sliced lengthwise
3/4 c sliced andouille sausage
In a heavy bottom saute pan over medium heat, cook onion in olive oil until transparent, add sausage and brussels cook until brussel are a bit sweated and add garlic.