Sausage Pierogi Skillet Recipe
- 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
- 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.
- 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.
Reviews for Sausage Pierogi Skillet
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"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!"
"Very easy and great tasting."
"Very easy, quick, and delicious. Because of the comments, I used 2 cloves of garlic and some dijon mustard (2 tsp?). wonderful."
"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."
"the sausage had a nice flavor, but we didn't like the pierogies."