Pierogies and Sausage

Thanks to a couple of smart supermarket buys, this recipe for pierogis and sausage is a quick and easy weeknight meal that’s wonderful for nights when you want something warm and satisfying, without needing to do a lot of prep work. It’s packed with Polish flavors and comes together in under 30 minutes. The dish features kielbasa, pierogi and tender vegetables, all cooked together in a skillet for a hearty and satisfying meal.

Ingredients for Pierogies and Sausage

• Frozen pierogi: Starting with a bag of premade potato and onion pierogi from the freezer aisle helps this skillet meal come together quickly.
• Butter and canola oil: A combination of butter with a little oil sizzles the sausage and helps the pierogi to brown. Using the two types of fat together keeps the flavor of butter, and adding the oil helps raise the smoke point so the milk solids in the butter don’t burn as readily.
• Smoked turkey sausage: Sliced, smoked turkey sausage adds lots of smoky flavor to this skillet meal. Sauteeing it gives it crispy edges. You can substitute pork kielbasa or any other type of smoked fresh sausage.
• Coleslaw mix: Adding a package of coleslaw mix is an easy way to get some vegetables into this skillet meal without needing to do any prep work. The thin ribbons of carrot and cabbage soften quickly in the hot pan.
• Onion: Sauteed onion is a must with pierogi, and this skillet is no exception. It adds sweetness and lots of savory flavor.
• Spices: Though the seasonings in this skillet meal are milk, a bay leaf and a little garlic powder, celery salt and pepper add subtle background notes of flavor to sausage and pierogi.

Directions 

Step 1: Boil pierogi and cook sausage and vegetables

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Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat add 1 tablespoon butter and 1 tablespoon oil. Add sausage; cook and stir until lightly browned, two to three minutes. Add the remaining ingredients; cook and stir until the coleslaw wilts and the onion is softened, two to three minutes longer. Remove from the heat; keep warm.

Step 2: Sizzle pierogi and combine

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In another large skillet, heat the remaining butter and oil. Drain the pierogi and add to the skillet. Cook and stir until browned, three to five minutes. Add the sausage mixture; toss to coat. Discard bay leaf.

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Recipe Variations

• Use homemade pierogi: We will always love frozen pierogi for the convenience they offer, but homemade pierogi, with their tender wrappers and custom fillings, would make this skillet dinner even better.
• Choose a different frozen pierogi flavor: Potato and onion-filled pierogi are the standard flavor, but choosing a different flavor is an easy way to change up this whole dish. Try a cheese and potato option, a sour cream and chive pierogi or a sauerkraut pierogi for even more cabbage in the mix.

How to Store Pierogies and Sausage

Store pierogies and sausage in an airtight container for up to three days.

Can you make pierogies and sausage ahead of time?

Yes, you can get a head start on the recipe by cooking the sausage and vegetables and boiling and draining the pierogi ahead of time, if you like. Toss them in a little oil to help prevent them from sticking together. Then, when you’re ready to serve, you can proceed with the recipe, combining the pierogi and sausage until everything is sizzling and hot.

How do you reheat pierogies and sausage?

The easiest way to reheat leftovers of this pierogies and sausage skillet is to microwave individual servings, but the best way is to reheat them in a nonstick skillet over medium heat. Recrisping the pierogi gives them the best texture.

Sausage and Pierogies Tips

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What sides go well with pierogies and sausage?

Traditional Polish recipes and side dishes with sauerkraut would pair well with pierogies and sausage.

What is the best way to cook frozen pierogies?

Boil the pierogies for three to four minutes, then brown them in a saute pan with butter and chopped onions.

What is kielbasa?

Kielbasa is a type of sausage that originated in Poland. It’s often smoked and has a distinctive flavor, often with notes of garlic, marjoram and smoke. While the term can refer to any sausage in Polish, it’s commonly used to describe a coarse, U-shaped smoked sausage often sold in vacuum packaging. Though it has been completely cooked through the smoking process, we still recommend frying it for 10 to 12 minutes, or until it is browned and heated through.