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A favorite weeknight cook, fast and easy. In the 12" CI is a half stick of butter, cheddar flavored pierogies, green and red bell peppers and sweet onion. I just sautee and stir in the CI skillet until the brats start to release their fluids and then I add them to the skillet too for the remainder of the cooking time. The drippings from the brats add flavor to the pierogies. The brats were served on hoagie rolls with some of the peppers and onion and spicy brown mustard. The pierogies are served on the plate also garnished with peppers and onions. Quick, easy and tasty!
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