Pierogies Sausage Skillet – take a little shortcut from the store and turn pierogies into a quick and easy hearty meal with your favorite smoked sausage.
Easy dinners are a must, and sometimes that means a little help from the store. My goal is to have the family sit around the table and eat together. It doesn’t matter how we get there, just that it happens. And on busy weeknights, when dinner comes together in 15 minutes, it means we have a few minutes to actually sit and talk with each other.
If you like Pierogies, don’t miss how I made them fitting for taco night with Taco Pierogies Skillet.
Dinner doesn’t have to be complicated. If you have a few things in your pantry and freezer, you can get dinner on the table in just a few minutes. I always keep smoked sausage in my freezer for meals like this and Cheesy Sausage Pasta. Almost no planning, and dinner is ready in under 20 minutes.
Years ago my husband discovered Pierogies in the freezer aisle at the grocery store, and they quickly became a staple. They are super versatile, and something we always have on hand.
What Are Pierogies
They are basically a potato filled dumpling. The wrapper is a simple unleavened dough that you wrap around different fillings. You can then steam, boil or even pan fry them to cook. They came to the US from Eastern Europe and are very popular in the Mid-West.
There are tons of recipes out there for homemade versions, but they are quite a lot of work. So I like to use the store bought ones for busy nights.
What You’ll Need
- Pierogies
- Butter
- Olive Oil
- Kielbasa
- Onion
- Garlic
- Chicken Broth
- Cornstarch
- Heavy Cream
- Salt & Pepper
- Green Onions
How To Make Pierogies Sausage Skillet
- Start by cooking the pierogies according to the package instructions.
- Meanwhile in a large skillet heat the butter and oil together. Once it is melted and hot add the onions and sliced sausage. Cook for a few minutes until the sausage starts to brown and the onions are soft.
- Add in the garlic and cook for about a minute until you can just start to smell it.
- Add the cooked and drained pierogies to the skillet and gently stir to evenly mix everything together.
- In a small bowl whisk together the chicken broth and cornstarch. Pour into the skillet and bring to a boil. Cook for about 2 minutes, until the sauce starts to thicken.
- Pour in the heavy cream and let it cook for just a minute to warm through.
- Taste and season with salt and pepper. Sprinkle green onions over the top and serve.
Pierogies Sausage Skillet comes together in just minutes. You start with a box of frozen Mrs. T’s Pierogies that you cook according to the package directions. I like to use the classic cheddar variety for this recipe, but it would work with just about all of them. So pick your favorite!
You could even mix in cheese or use chicken instead of sausage. Use this as a guide and see what you have on hand to make it your own on a busy weeknight.
More Quick & Easy Dinner Recipes
- Hamburger Steaks with Mushroom Gravy
- Easy Baked Cod
- Homemade Hamburger Helper Lasagna
- Beef Burrito Skillet
- Garlic Beef Noodles
- Chicken Bacon Ranch Wrap
- Air Fryer Quesadilla
- Ground Beef Lettuce Wraps
Pierogies Sausage Skillet
Pierogies Sausage Skillet - take a little shortcut from the store and turn pierogies into a quick and easy hearty meal with your favorite smoked sausage.
Ingredients
- 1 (16.9 oz) box frozen Mrs. T's Pierogies
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 (12 oz) package kielbasa or other smoked sausage, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3/4 cup chicken broth
- 1 Tablespoon cornstarch
- 1/4 cup heavy cream
- salt and pepper to taste
- 1 green onion, thinly sliced
Instructions
- Cook pierogies according to the package directions.
- In a large skillet heat butter and olive over medium-high heat. Add sliced kielbasa and onions to the skillet. Cook for 5-6 minutes until browned and the onions are tender.
- Add garlic and cook for 1 minute until fragrant.
- Add cooked and drained pierogies and cook for a minute or two to slightly brown.
- Mix chicken broth and cornstarch together. Stir in and bring to a simmer. Cook for 2 minutes or until sauce starts to thicken. Add in cream. Heat until warmed through.
- Season with salt and pepper to taste.
- Remove from heat and serve garnished with green onions.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 658Total Fat 46gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 26gCholesterol 104mgSodium 1528mgCarbohydrates 45gFiber 1gSugar 4gProtein 16g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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**This post is sponsored by Mrs. T’s Pierogies. All thoughts and opinions are 100% my own.
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Danielle says
What a wonderful idea. This seems like such as easy recipe, and I love pierogies!
Shauna Guymon says
Being a divorced mom of an Autistic young man I really need quick simple but yummy meals. This one did the trick!!! The only addition I mad was to add about a 1/2 tsp. of dry mustard to the broth mixture. Served with Ambrosia apple slices and rolls. Thank you so much!
Travy says
Great idea to serve with apples! I was just trying to think of a side 🙂
Valerie Vincent says
I double this everytime I make it. We love it!
Donna says
How will I know when my sauce starts to chicken?
Erin S says
It starts to squak…ha! Can’t believe no one ever noticed that typo!
Christina says
This is really good… think next time i will add sundried tomatoes!
Gary Rodencal says
I love it, a great idea. One question though, could half and half be used in place of the heavy cream?
Erin S says
You definitely can! It might be a little bit thinner of a sauce, but it will definitely work. Enjoy!
Mary Jane Boyles says
Do you think sour cream would work instead of heavy cream?
Erin S says
It would be a tiny bit like stroganoff then. I am sure it would be just fine – make sure to remove it from the heat before you stir it in, so it doesn’t curdle. Enjoy!
Toni | Boulder Locavore says
I loved it! Perfect any night of the week!
Karen Snyder says
This recipe was very good! I will make it again for the family.
Tracy says
My husband doesn’t like kielbasa, would brats work?
Erin S says
Yep, that would work great!
Sara Welch says
Adding this to my dinner line up this week; looks perfectly bold and hearty! Delicious!
Amanda says
My family and I could not get enough of this dish, it came out perfect!
Catalina says
This is a must try recipe. Love this flavor combo!
Cathy says
Such a hearty dinner… I’m loving the creamy sauce!
Kevin says
What a great recipe to change things up! Going to be making this often!
sherry reichert says
Could you use cream of mushroom soup or cream of chicken for the sauce?
Erin S says
The recipe would change, but it would certainly work. You may need to add a little more broth to thin out the soup, but play with it and let me know!
Suzy says
Such an easy and fast meal! We loved it!
Lizzy says
This is a perfect recipe for my husband, He loves pierogie and sausage. Thanks for sharing!
Amanda says
I will be adding this to my weekly meal rotation. I cannot wait to try it out!
Catalina says
Oh my goodness! How good this skillet looks! It’s so flavorful!
Amanda says
I made this again last night and it’s officially one of our favorite quick and easy dinners! My kids love it.
Erik says
Such an easy way to shake things up for dinner!
Juliane says
My mon and I are planning to try this tomorrow night!
Dani says
I love this recipe. I had some left over asparagus in the fridge so I threw them in as well and it was delicious.
Sandra C says
I absolutely love this recipe. Only personal tweaks I made was adding green peppers and I fry everything separately before making the butter sauce so I can see my sauce thickness and scrape all the pan bits up into it. Then I toss everything back in to coat and warm up.