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Sausage Pierogi Skillet

“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


  • 1 package (16.9 ounces) frozen potato and onion pierogi
  • 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 pierogi 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 pierogi; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.
Nutrition Facts
2 cups: 411 calories, 17g fat (6g saturated fat), 76mg cholesterol, 1379mg sodium, 41g carbohydrate (13g sugars, 5g fiber), 21g protein.

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Average Rating:
  • Chrissy
    Jan 13, 2021

    My husband grew up in Youngstown Ohio eating a lot of pierogis. We live 5 hours away where he has been for the past 25 years. He occasionally gets pierogis at festivals or street fairs and I have made them on occasion today. I made this recipe, minus the coleslaw tonight. He told me it is the best pierogis he has had since he left Youngstown 25 years ago! I also just put everything in the pan at the same time and it worked out great!

  • killakills123
    Apr 19, 2016

    looks good tastes even better

  • JoanDaly
    Jan 26, 2016

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

  • KelliDC
    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!

  • char04
    Oct 13, 2013

    Very easy and great tasting.

  • Suracha
    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.

  • mabelle2681
    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.

  • jbrough1984
    Feb 28, 2013

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

  • queenb69
    Dec 26, 2012

    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!

  • aggiemom7707
    Oct 3, 2012

    It was so Delicious. I made ground turkey instead and it was scrumptious!! Very easy to make.