Here’s a simple and hearty recipe for Sausage and Pierogies—perfect for a quick skillet dinner:
🥘 Sausage and Pierogies Skillet
Ingredients (Serves 4)
- 1 lb (≈450 g) smoked or sweet sausage, sliced into 1/2‑inch rounds
- 12–16 frozen or fresh pierogies (potato & cheese, or your favorite filling)
- 1 medium onion, thinly sliced
- 1 bell pepper (any color), sliced
- 2 Tbsp butter or oil
- Salt & black pepper, to taste
- Optional: sour cream or chopped parsley for garnish
Steps
- Cook the Sausage
- Heat a large skillet over medium heat and add the sliced sausage.
- Cook 4–5 min until browned on both sides. Remove from skillet and set aside.
- Cook the Vegetables
- In the same skillet, add butter or oil.
- Sauté onions and bell peppers 5–7 min until softened and slightly caramelized.
- Cook the Pierogies
- If frozen, boil pierogies for 3–5 min until they float (optional, speeds cooking).
- Add pierogies to the skillet and pan-fry 3–4 min per side until golden brown.
- Combine Everything
- Return sausage to the skillet and stir everything together.
- Season with salt and black pepper.
- Heat 2–3 min more so all flavors meld.
- Serve
- Garnish with chopped parsley and/or a dollop of sour cream.
- Serve hot as a main dish.
Tips
- You can swap sausage for kielbasa or bratwurst.
- Add cabbage or mushrooms for extra vegetables.
- Leftovers reheat well in a skillet or oven.
If you want, I can make a slow cooker version of sausage and pierogies where everything cooks together and the pierogies stay soft while absorbing the sausage flavors.
Do you want me to do that?
