Brazilian Black Bean and Sausage Pierogi

A delicious fusion dish featuring homemade pierogi filled with a savory and spicy mixture of black beans, Brazilian sausage (linguica), and traditional spices. It's Polish comfort food with a Brazilian kick!

Prep Time

45 minutes

Total Time

1 hour 15 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.44/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food•Spicy

Ingredients

Servings

3cupsAll-Purpose Flour(Plus extra for dusting)

£0.60

1Egg(Large)

£0.30

1cupWarm Water(Approximately)

1teaspoonSalt

£0.01

2tablespoonsVegetable Oil

£0.05

1poundBrazilian Sausage (Linguica)(Removed from casing)

£6.00

2cupsCooked Black Beans(Drained and rinsed)

£1.00

1mediumOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.10

1teaspoonCumin

£0.15

0.5teaspoonSmoked Paprika

£0.10

0.3teaspoonChili Powder(Optional, for extra heat)

£0.05

2tablespoonsOlive Oil

£0.20

0.3cupFresh Cilantro(Chopped, for garnish)

£0.40

To tasteSour Cream(For serving)

£0.50

Total Cost

£9.76

£2.44 per serving

Instructions

1.
**Prepare the Dough:** In a large bowl, combine the flour and salt. Make a well in the center and add the egg and oil. Gradually add the warm water, mixing until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2.
**Prepare the Filling:** Heat olive oil in a large skillet over medium heat. Add the linguica (removed from casing) and cook, breaking it up with a spoon, until browned. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the black beans, cumin, smoked paprika, and chili powder (if using). Cook for another 5 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat and set aside to cool slightly.
3.
**Assemble the Pierogi:** On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a cookie cutter or glass (about 3-inch diameter) to cut out circles. Place a spoonful of the black bean and sausage filling in the center of each circle. Fold the dough over to form a half-moon shape, and pinch the edges firmly to seal. Ensure there are no air pockets.
4.
**Cook the Pierogi:** Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water, a few at a time, being careful not to overcrowd the pot. Cook for about 3-5 minutes, or until they float to the surface and are cooked through. Use a slotted spoon to remove the pierogi and drain well.
5.
**Serve:** Serve the pierogi hot, garnished with fresh cilantro and a dollop of sour cream.

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My Notes

Nutrition Information

Nutrition per serving (350g)

750 kcal / 3138 kJ

Carbs

78g

30% of RDA

Fat

38g

54% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

5 g

6% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a smoother dough, you can use a stand mixer with a dough hook attachment.

If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.

You can freeze the pierogi after assembling them. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag for longer storage. Cook directly from frozen, adding a couple of minutes to the cooking time.

Instead of boiling, you can pan-fry the pierogi after boiling for a crispy exterior. Melt some butter in a skillet and cook the pierogi until golden brown on both sides.

Cooking Equipment

Large Mixing Bowl

Rolling Pin

Large Pot

Skillet

Slotted Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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