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

Sausage Pierogi Skillet Recipe

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“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


  • 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 cup: 411 calories, 17g fat (6g saturated fat), 76mg cholesterol, 1379mg sodium, 41g carbohydrate (13g sugars, 5g fiber), 21g protein


  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

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Reviewed Apr. 19, 2016

"looks good tastes even better"

Reviewed Jan. 26, 2016

"Great tasting and so easy to make! It is a big hit!"

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!"

Reviewed Oct. 13, 2013

"Very easy and great tasting."

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."

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