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Sausage Pierogi Skillet
I made this simple pierogies and sausage recipe one night when I hadn’t planned anything for dinner. It’s convenient because it uses items I usually have on hand. Plus, there’s hardly any cleanup! —Susan Held, Cooksville, Maryland
Ingredients
- 1 package (16.9 ounces) frozen potato and onion pierogi
- 2 tablespoons butter, divided
- 2 tablespoons canola oil, divided
- 1 package (14 ounces) smoked turkey sausage, cut in half lengthwise and sliced into 1/2-inch pieces
- 1 package (14 ounces) coleslaw mix
- 1 medium onion, sliced
- 1 bay leaf
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
Directions
- 1. 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, 2-3 minutes. Add the remaining ingredients; cook and stir until coleslaw wilts and onion is softened, 2-3 minutes longer. Remove from the heat; keep warm.
- 2. In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned. 3-5 minutes. Add the sausage mixture; toss to coat. Discard bay leaf.
Nutrition Facts
2 cups: 402 calories, 17g fat (6g saturated fat), 76mg cholesterol, 1359mg sodium, 40g carbohydrate (12g sugars, 5g fiber), 21g protein.
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