Ah yes, sausage and pierogies—a hearty, satisfying combo that’s basically a comfort food party on a plate! 🥟🌭 Here’s a classic way to make them, with crispy edges and plenty of flavor.
Sausage and Pierogies Skillet
Serves 2–3
Ingredients
- 4–6 pierogies (frozen or fresh, potato & cheese or your favorite filling)
- 2–3 sausages (kielbasa, bratwurst, or smoked sausage), sliced into rounds
- 1 medium onion, thinly sliced
- 2–3 tbsp butter or olive oil
- Salt and pepper, to taste
- Optional toppings: sour cream, chopped chives, shredded cheese
Instructions
- Cook the sausage:
- Heat 1 tbsp of butter or oil in a large skillet over medium heat.
- Add sausage slices and cook until browned on both sides, about 5–7 minutes. Remove and set aside.
- Cook the onions:
- In the same skillet, add another tablespoon of butter if needed.
- Sauté onions until soft and caramelized, about 5–8 minutes.
- Cook the pierogies:
- Add pierogies to the skillet. Cook for 3–4 minutes per side until golden and crispy.
- If frozen, you can boil them for 2–3 minutes first to speed up cooking.
- Combine everything:
- Return sausage to the skillet and toss gently with pierogies and onions.
- Season with salt and pepper.
- Serve:
- Top with sour cream, chives, or a sprinkle of shredded cheese. Enjoy hot!
✅ Pro tips:
- Add a little garlic or smoked paprika for extra flavor.
- For a fuller meal, toss in some sautéed bell peppers or mushrooms.
- Leftovers reheat beautifully in a skillet for crispy edges.
If you want, I can give a sheet-pan version where everything cooks together in the oven—super easy for a crowd or quick dinner.
Do you want me to do that?
