Being that Jess and I were both home over the holidays, the Burgh has been on my mind…
I wanted to make a Yinzer classic and so I got to thinking what was the quickest way I can get a yummy, easy Pittsburgh-ese meal on the table. The inspiration came from my 12 hr. pub crawl on the Southside the day after Christmas! And despite how many beers, shots, wine, etc I drank, I remembered the amazing food I had. It truly was a taste of home in your mouth. Good ole’ kielbasa and pierogies…
Crock Pot Bourbon Glazed Kielbasa
- 1 pound Kielbasa, sliced
- 1 cup apricot preserves (orange marmalade would work too, but this is way better)
- 1/2 cup maple syrup
- 2 tbsp. of bourbon (or apple juice, being cognizant of my knocked up friends)
Combine everything in the crock pot. Cover and cook on low for 4 hours. While that is getting delish, I boiled a box of the frozen Mrs. T’s potato and onion pierogies. Now don’t hate that I didn’t make those from scratch, after all I live in Philly now and I will leave the scratch making to the Polish (just kidding, stay tuned for a quick- at home way, to make your own). In a bind though, it all tastes the same when you are washing it down with an ice cold Iron City.
Happy Eating, XO.