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
- 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.
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
"looks good tastes even better"
"Great tasting and so easy to make! It is a big hit!"
"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."
"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!"
"It was so Delicious. I made ground turkey instead and it was scrumptious!! Very easy to make."
"For years I have drained sour kraut and used it instead of cabbage. Also I used polish kielbasa (browned) instead of sausage. Yum."
"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."
"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."
"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."
"This was just ok. It was very quick and easy to make. It needs more flavor."
"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."
"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)."
"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."
"I used fresh spinach and mushrooms...the dish was fantastic and a meal all in one since I added the veggies!"
"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."
"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"
"My husband and I LOVED this recipe! It was so tasty. This will be a 'regular' at our home. Thanks"
"SARobbins,try spinach. either fresh or frozen should work. just do the same with it as directed for cabbage."
"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!"
"What can be subsituted for the coldslaw mix as I am alergic to cabbage?"
"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)"
"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."
"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."
"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"
"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"
"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"
"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."
"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"
"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 :-)"
"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"
"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)"
"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!"
"Well I'm gonna have to try it but I'm also thinkin' maybe sauerkraut might be great too."
"Pierogis are actually polish"
"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!!"
"My boyfriend and I loved this dish. It was much more than we had expected just from reading the recipe. Cajun meets Chinese. Delicious!"