Polish Sausage Pierogi with Caramelized Shallots and Raisins

Ingredients:
8 oz. Rose Polish Sausage
1 tbls olive oil
1/2 of a small white onion - diced
1 cup peeled, baked Idaho potato - mashed
  (great use for leftovers)
1 tsp. dried parsley
1 package Boursin cheese (5 oz.)
1 tsp Kosher salt
16 Pierogi dumpling or other pasta wrappers
  (4 inch ravioli or empananda wrappers work well)
1 large egg yolk mixed with 1 tbls cold water
2 quarts water
1 tsp Kosher salt
1/4 cup butter
2 tbls olive oil
4 large peeled shallots cut into quarters
1/4 cup raisins
1 cup chicken stock


To make:
Heat a heavy skillet over medium heat.
Add a tablespoon of olive oil and the while onions and cook until lightly caramelized.
Dice the sausage and add to the onions. Cook another 5 minutes or until lightly browned. Place the cooked Rose Polish Sausage, caramelized onions, potato, Boursin cheese, dried parsley and Kosher salt into a bowl and mix together well. Place 1 heaping tbls. of sausage potato mixture in the center of the pierogi dumpling wrapper. Brush the edges with egg mixture, fold over and then crimp with fingers or a lightly floured fork. Bring 2 quarts of water to a boil with 1 tsp of Kosher salt. Place Pierogi into boiling water. Once Pierogi begin to float cook for 1-2 minutes. Remove and drain. Heat a skillet over medium high heat then add butter and olive oil. Add shallots, reduce heat to mediumand cook for a few minutes till they begin to caramelize and brown nicely. Add Pierogi and saute till they begin to brown. Add Raisins and Chicken stock. Cook until the chicken stock is reduce in half.
Makes 4 portions.

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Recipe by Chef Kenny J. Gilbert