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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
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Pierogies – I use store bought frozen ones, but you can use whatever kind you like
- Butter
- Olive Oil
- Kielbasa – whatever your favorite sausage is will work great
- Onion
- Garlic
- Chicken Broth
- Cornstarch
- Heavy Cream
- Salt & Pepper
- Green Onions
How To Make Pierogies Sausage Skillet
- Cook Pierogies. Start by cooking the pierogies according to the package instructions.
- Brown Sausage. 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.
- Combine. Add the cooked and drained pierogies to the skillet and gently stir to evenly mix everything together.
- Make Slurry. 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.
- Add Cream. Pour in the heavy cream and let it cook for just a minute to warm through.
- Serve. Taste and season with salt and pepper. Sprinkle green onions over the top and serve.
This sausage and pierogies dinner is really so simple, easy to double if you are feeding a crowd, and very easy to customize. You can add veggies, are just serve them along side. Plus they make different flavored pierogies, so you could really mix up the flavors.
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
- Easy Baked Cod
- Homemade Hamburger Helper Lasagna
- Garlic Beef Noodles
- Chicken Bacon Ranch Wrap
- Ground Beef Lettuce Wraps
Pierogies Sausage Skillet
Video
Equipment
Ingredients
- 1 16.9 oz box frozen Mrs. T’s Pierogies
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 12 oz kielbasa , 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.1 16.9 oz box frozen Mrs. T’s Pierogies
- 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.1 Tablespoon butter, 1 Tablespoon olive oil, 12 oz kielbasa, 1 small onion
- Add garlic and cook for 1 minute until fragrant.2 cloves garlic
- 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.3/4 cup chicken broth, 1 Tablespoon cornstarch, 1/4 cup heavy cream
- Season with salt and pepper to taste.salt and pepper to taste
- Remove from heat and serve garnished with green onions.1 green onion
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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**This post is sponsored by Mrs. T’s Pierogies. All thoughts and opinions are 100% my own.
Adding this to my dinner line up this week; looks perfectly bold and hearty! Delicious!
My family and I could not get enough of this dish, it came out perfect!
This is a must try recipe. Love this flavor combo!
Such a hearty dinner… I’m loving the creamy sauce!
What a great recipe to change things up! Going to be making this often!
Could you use cream of mushroom soup or cream of chicken for the sauce?
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!
Such an easy and fast meal! We loved it!
This is a perfect recipe for my husband, He loves pierogie and sausage. Thanks for sharing!
I will be adding this to my weekly meal rotation. I cannot wait to try it out!
Oh my goodness! How good this skillet looks! It’s so flavorful!