• Boil your potatoes and drain, but don’t forget to set aside some of the water for the dough. Place the still-hot potatoes into a bowl and mash together with the cheese, salt and pepper until the cheese has melted and the potatoes are smooth. Stir in the prepared sausage and set aside.
• Combine the butter and reserved potato water in a large bowl. Mix in the flour and a pinch of salt until a soft, slightly tacky dough forms. It should not be too sticky.
• Cover the dough with a clean cloth and let rest for an hour.
• Flour your working surface and turn out the dough onto it. Sprinkle the dough lightly with flour. Roll out to a thin layer, slightly less than a ¼ of an inch thick. Using a cookie cutter or small soup can – the perfect size – cut the dough into circles.
• Place a heaping teaspoon of filling into the centre of each dough circle. Pinch the sides until sealed.
• Place all the perogies onto a baking sheet and pop them in the freezer. When they’re good and frozen, you can transfer them to a freezer bag for storage.
• To cook, bring a pot of water to a boil then place the perogies in the pot. Boil until they rise to the surface, then cook for 2 minutes more. Drain and toss with butter to prevent sticking. Serve and enjoy!

Tip Serving Suggestion: Sauté cooked perogies in butter until they’re nice and brown then sprinkle with chopped fresh parsley.