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Give pierogies an upgrade by topping them with AUSTIN BLUES® Chopped Brisket for the perfect appetizer or entrée. A creamy, herby buttermilk mayo ties it all together.
Salt & pepper
Start by making buttermilk-herb mayo. Combine mayo and buttermilk in a small bowl.
Add in finely chopped chives and thyme. Stir to mix well.
Add salt and pepper to taste.
Set dressing aside. Heat oil on medium-high heat in a skillet. Add pierogies and cook until crispy. Flip to make crispy on both sides.
Remove pierogies from pan and add AUSTIN BLUES® Chopped Brisket to crisp up. Start to assemble the dish by layering a spoonful of buttermilk-herb mayo on a plate.
Add pierogies to plate and top with AUSTIN BLUES® Chopped Brisket.
Finish by sprinkling the dish with thinly sliced green onions.
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