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Sausage Pierogi Skillet Recipe
Sausage Pierogi Skillet Recipe photo by Taste of Home

Sausage Pierogi Skillet Recipe

Read Reviews (38)
4.62 38
Publisher Photo
“I made this simple recipe one night when I hadn’t planned anything for dinner," writes Susan Held from Cooksville, Maryland. "It’s convenient because it uses items I usually have on hand. Plus, there’s hardly any cleanup!”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

Ingredients

  • 1 package (16.9 ounces) frozen potato and onion pierogies
  • 1 package (14 ounces) smoked turkey sausage, cut in half lengthwise and sliced into 1/2-inch pieces
  • 2 tablespoons butter, divided
  • 2 tablespoons canola oil, divided
  • 1 medium onion, sliced
  • 1 package (14 ounces) coleslaw mix
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 1 bay leaf

Nutritional Facts

2 cups equals 411 calories, 17 g fat (6 g saturated fat), 76 mg cholesterol, 1,379 mg sodium, 41 g carbohydrate, 5 g fiber, 21 g protein.

Directions

  1. Cook pierogies according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm.
  2. In another large skillet, heat remaining butter and oil. Drain pierogies; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf. Yield: 5 servings.
Originally published as Sausage Pierogi Skillet in Simple & Delicious July/August 2008, p30

Nutritional Facts

2 cups equals 411 calories, 17 g fat (6 g saturated fat), 76 mg cholesterol, 1,379 mg sodium, 41 g carbohydrate, 5 g fiber, 21 g protein.

Reviews for Sausage Pierogi Skillet(38)

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 18, 2014

One of our favorite meals! We use potato/cheese pierogies, and I often don't brown them before adding to the sausage and cabbage mix. My husband loves it with mustard. So easy and so delicious!

MY REVIEW
Reviewed Oct. 13, 2013

Very easy and great tasting.

MY REVIEW
Reviewed Oct. 8, 2013

Very easy, quick, and delicious. Because of the comments, I used 2 cloves of garlic and some dijon mustard (2 tsp?). wonderful.

MY REVIEW
Reviewed Jun. 8, 2013

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.

MY REVIEW
Reviewed Feb. 28, 2013

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

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