Sausage Pierogi Skillet Recipe

Reviewed on Jun. 08, 2013 by mabelle2681

I've been looking for a new recipe to add to our dinner rotation. I found this one and was excited to try it, as I grew up on pierogies as a side dish. I made this tonight, but used 2 boxes of the mini pierogies and kielbasa sausage as that's what I had on hand. I also used 2 cloves of garlic minced instead of the granulated garlic. It turned out pretty well but it's a little bland, it's missing something. I'm thinking of adding a cider vinegar/brown sugar/dijon sauce that's used in another potato kielbasa skillet that I found on the website as well. It's definitely something I'll make again, and hopefully the added sauce will help.

Reviewed on Feb. 28, 2013 by jbrough1984

the sausage had a nice flavor, but we didn't like the pierogies.

Reviewed on Dec. 26, 2012 by queenb69

didnt use celery salt! pierogie flavor is your preference butter and oil really not needed may just a lil water to steam veggies and sausage. didnt have a bay leaf either! LOL! :) My kids ate it soo... Im Sold!

Reviewed on Oct. 03, 2012 by aggiemom7707

It was so Delicious. I made ground turkey instead and it was scrumptious!! Very easy to make.

Reviewed on Oct. 03, 2012 by daler123

For years I have drained sour kraut and used it instead of cabbage. Also I used polish kielbasa (browned) instead of sausage. Yum.

Reviewed on Apr. 26, 2012 by belenski

A staple in our house because it's a great throw together dinner. Bonus: it's one of the only ways I can get my family to eat cooked cabbage.

Reviewed on Aug. 22, 2011 by VFlowerPowerV

I've made this recipe several times and love it. However, I did a few things. Instead of onion I use cheese / potato pierogi. And instead of just regular coleslaw I use broccoli coleslaw. Recipe is easy to make and one I will continue to use.

Reviewed on May. 28, 2011 by kitty3111

I thought this recipe had lots of flavor and it was so quick and easy to make! I only had potato and cheese pierogis and I also used broccoli coleslaw mix and smoked turkey sausage. I may have added extra salt and pepper and garlic.

Reviewed on Jan. 29, 2011 by ejt325

This was just ok. It was very quick and easy to make. It needs more flavor.

Reviewed on Oct. 31, 2010 by csteve04

This was easy, quick & delicious. I subsituted 1/8 tsp celery seed + 1/4 tsp salt for the celery salt because I didn't have any on hand.

Reviewed on May. 13, 2010 by 123buckle

My husband and I love this dish. It is quick and easy to make. I made it twice this week already (per my husband's request).

Reviewed on Jan. 26, 2010 by bigb8460

I have made this dish three times since it came across my email. I love it for leftovers the next day. The flavor tends to blend a bit over night and makes for a great lunch. It is easy and wonderful.

Reviewed on Nov. 30, 2009 by bschult2

I used fresh spinach and mushrooms...the dish was fantastic and a meal all in one since I added the veggies!

Reviewed on Nov. 06, 2009 by bigb8460

Excellent dish. After heating up letovers for lunch all my coworkers asked for the recipe.

Definitely will make this one again. Very pleasing to the eye and so quick to prepare after a day at the office.

Reviewed on Sep. 27, 2009 by mrsturko

Re: Sausage Pierogi skillet.

This a very good recipe, I added 1/2 cup of Beef stock and 1/8 of a cup of brown sugar. I wanted to feel some moisture on the pierogi. We thought it was great. will become a weekly favorite, and for parties a great pot luck dish.

Pattyposie@sbcglobal.net

Reviewed on Sep. 04, 2009 by Cat57

My husband and I LOVED this recipe! It was so tasty. This will be a 'regular' at our home. Thanks

Reviewed on Aug. 03, 2009 by anky37

SARobbins,

try spinach. either fresh or frozen should work. just do the same with it as directed for cabbage.

Reviewed on Aug. 02, 2009 by pamelah55

This one is a "keeper". My family loved it. Next time I don't think I'll boil the pierogis first - just thaw & saute. This will mean one less pan to clean up. Thanks for the great recipe!

Reviewed on Jul. 31, 2009 by SARobbins

What can be subsituted for the coldslaw mix as I am alergic to cabbage?

Reviewed on Jul. 31, 2009 by salty1

Loved this recipe, but tweaked it a bit for our tastes. I use onion powder, instead of onions, I skipped the garlic, and I used pre-cooked Bratwurst. I was also pleasantly surprised how good the slaw turned out in this recipe, I did keep the potato pierogies on the side for ease of handling. I have made this recipe 3 times already, and I love how fast I can pull it together. It's a keeper!

Karen (Coppell, TX)

Reviewed on Jul. 30, 2009 by barbmb

Great recipe! Going to make this tomorrow!

Mrs. T's is right up the road!! (Shenandoah, PA)

To Bonnie....no need to boil the day before, just defrost. They're fully cooked.

Reviewed on Jul. 30, 2009 by dr.fine

This sounds pretty good.  I might try this in the fall for a simple, hardy dish.  We make homemade pierogi once or twice a year.  We are not Polish, but grew up eating these for as long as we can both remember.  We make the kraut, the cheese and the plum type.  They are all delish!  My husband loves the cheese ones and can polish off a plateful by himself.  Lucky for me we live by a market that makes 3 different types and stocks them year round.  I have never tried the frozen ones, but we do freeze our own.  It is a lot of work but we enjoy making them and sharing them with family and friends.

Reviewed on Jul. 30, 2009 by NvLadyslipper

Pierogi were a staple in my diet growing up. We had potato, kruat, and cherry or prune filled. Yummy!! The frozen ones I use (potato but the company does make kraut ones but I have never found them) can be boiled nuked or fried. I usually boil them, and the next day (if any are left!)they can be pan fried till golden brown.

There are several brands out there but I prefer the Mrs. T brand. I buy the potato cheddar ones--very good!

Bonnie Dixon

Reviewed on Jul. 30, 2009 by majacques

I am full polish and grew up on pierogi(sauerkraut,never tasted the cheese or potato). I loved them. I am really curious what kind others had growing up or made and if they can describe the taste. I have always wanted to fix the frozen ones but never bought them because I didn't know how to fix them(I haven't seen the kraut ones frozen).

MAJ

Reviewed on Jul. 30, 2009 by resm2007

I'd like to try this recipe, especially since my late husband was Polish. However, it has a high sodium content, which I can't take because of health issues. Any suggestions on how to cut down on the sodium? resm2007

Reviewed on Jul. 30, 2009 by Blkfot38

What a wonderful idea for using pierogi - I always just fried them and served as a side dish. I made my own pierogi many years ago but now that they are available in the frozen food section I would not even consider spending a whole day making them from scratch. Thanks for sharing your idea.

Reviewed on Jul. 30, 2009 by dportlu

Good recipe. For those who don't have pierogis you could substitute noodles. I would suggest adding caraway seeds in the skillet, 1/4 tsp.

Great tip to use cole slaw mix rather than cabbage

Reviewed on Jul. 30, 2009 by tanyafeller

Susan, I think it is a cool and a unique idea for those of us who know the feeling of working all day and rushing home to a hungry family realizing we didnt take anything out for dinner. and note the word " simple ".. Unique quick ideas are one of the big points of the magazine, website etc... google Pierogi's and make them from scratch if you have the time...I'll take Mrs. T's :-)

Reviewed on Jul. 30, 2009 by Carollizc

I have arthritis *and* fibromyalgia. I couldn't, even on a good day, stand long enough to make pierogis from scratch, much though I might want to. Fortunately, there are several brands available here that are really good, and it wouldn't trouble my conscience a bit to use any of them, nor the packaged coleslaw mix. The veggies are still fresh, and the whole meal is ready before my family can say "I'm hungry". It's tasty, filling and economical. Why complain?

Carol

Reviewed on Jul. 30, 2009 by patzmerman

You could make homemade pierogies and use them in the recipe. I personally don't take the time to make pierogies from scratch but the frozen ones taste great. This recipe sounds like a winner. Semi-homemade is good for me. :o)

Reviewed on Jul. 30, 2009 by carlawarla

You might as well have opened up a box of ready made food here. I thought this recipe might be home-made perogies, not opening up a box and stir-frying it with perpared sausage. What a dissapointment. I won't be making this!

Reviewed on Jul. 30, 2009 by dorist

Well I'm gonna have to try it but I'm also thinkin' maybe sauerkraut might be great too.

Reviewed on Mar. 09, 2009 by florinda92986

Pierogis are actually polish

Reviewed on Sep. 29, 2008 by lydilynn

I have made this dish about 6 times now. We love it!! I use broccoli slaw instead of coleslaw. The first time I was gathering all of the groceries for it the store was out of coleslaw, so I grabbed the broccoli slaw in it's place. Now I get it regardless. We also use cheddar pierogies instead of the onion. Our local store only offers the cheddar. It's delicious!!

Reviewed on Sep. 09, 2008 by lfelker

My boyfriend and I loved this dish. It was much more than we had expected just from reading the recipe. Cajun meets Chinese. Delicious!