Pierogies & Sausage

• 12 pierogies frozen, classic cheddar, mrs. t's
• 6 italian sausages mild, cut into 1" rounds, johnsonville
• 15 tomatoes sweet golden, halved, sunbursts
• sweet onion 1 lg., diced
• 3 cloves garlic minced
• 2 tablespoons olive oil
• 2 tablespoons sage
• 1 tablespoon oregano
• 1 teaspoon parsley
• salt

1. Add onion, garlic, and oil to pan & saute on med-high until properly sweated (about 10 mins).
2. Meanwhile, bring 2 quarts of salted water to a boil.
3. Add sausage, oregano, sage, and parsley to pan with onions & continue to saute on med-high until sausage is browned (about 10 minutes).
4. Add tomatoes & continue to cook until they have become well-integrated into the mixture (about 15 minutes). To speed up this process, "crush" the halves with a wooden spoon instead of waiting for them to pop on their own.
5. Once the tomatoes have "popped," add the pierogies to the boiling water until fully cooked (5-7 minutes according to package directions).
6. Add drained pierogies to pan mixture & coat with sauce.
7. Meal is ready when tomatoes have lost their shape & excess liquid has evaporated... Enjoy!

pierogies, italian sausages, tomatoes, sweet onion, garlic, olive oil, sage, oregano, parsley, salt

Taken from www.yummly.com/recipe/Pierogies-_-Sausage-1594128 (may not work)