My second savory mixture includes my homemade biały kiełbasa, a fresh sausage, sauteed with a bit of onion, garlic, and pumpkin puree. You could use bulk sausage, or just squeeze the uncooked sausage out of the casing. If you’d like to use smoked sausage, just dice it finely before sauteing with the onion are garlic. I find it easier to wrap and seal a firm pierogi filling, so I put this mixture into the freezer for an hour or so before using it. I wanted the filling to firm up, but not to be frozen solid.