Classic Perogies Sausage Skillet

This Classic Perogies and Sausage Skillet is the kind of quick comfort food I turn to when I need something hearty yet not fussy on a busy weeknight Every bite brings together pillowy pierogies with browned sausage and just enough onion for sweetness It is easy to bring together and always leaves my family asking for seconds

I first tried this using whatever sausage I had lurking in the fridge and fell in love with how the buttery pierogies pick up all the flavor from the pan Now we make it any time we need a quick hit of comfort

Ingredients

• Frozen pierogies: choose your favorite filling I like potato or cheese for classic flavor Opt for quality brands for the most tender texture
• Olive oil: just a bit helps sausage brown perfectly Use good oil for the best flavor
• Chicken sausage: pre cooked makes things simple Use a flavor that pairs well with pierogies such as garlic herb Slice sharp for even cooking
• Yellow onion: this adds a sweet aromatic note Choose a firm onion with shiny skin for best results
• Butter: melts into the pan and crisp up the pierogies Go for real butter which browns nicely
• Fresh parsley: this brightens the finished dish and adds a pop of color Use fresh bunches without wilting for garnish

Step-by-Step Instructions

Boil the Pierogies:

Bring a big pot of water to a rolling boil Gently drop in frozen pierogies and let them cook for about four or five minutes As soon as they float to the surface you know they are ready to finish in the skillet

Sauté the Sausage:

While the pierogies simmer set a large skillet on the stove and heat the olive oil until shimmering Add the sliced chicken sausage in an even layer Let them cook undisturbed for two to three minutes so they get good browned edges and a crisp snap

Soften the Onion:

Scatter the sliced onions over the browning sausage Keep the flame on medium high and stir now and then Onions should soften and start to turn golden after just two or three minutes releasing their aroma into the pan

Combine and Crisp the Pierogies:

Use a slotted spoon to bring the cooked pierogies straight from the boiling water into the skillet Make sure to let them touch the hot surface of the pan this helps them develop the signature golden brown crust

Add the Butter:

Dot little nubs of butter all around the skillet letting it melt into the gaps As you toss everything together let the butter mingle with the sausage and onion Allow the pierogies to sit undisturbed for a minute or two here and there to get those lovely browned spots

Serve with Parsley:

Right before serving toss in the parsley for fresh flavor Serve straight from the pan piping hot

Pin

My favorite part of this recipe is how the onions soak up all the sausage flavor and then coat the pierogies with buttery goodness It takes me back to weekends spent cooking with my grandmother when we would try to sneak browned edges on every pierogi

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days When reheating use a skillet instead of microwave for best flavor and to keep the pierogies crisp Rewarm over low heat with a dab of extra butter if needed

Ingredient Substitutions

Swap the chicken sausage for kielbasa or a vegetarian sausage for a different flavor twist Any type of pierogi works well even mushroom or sauerkraut if you like stronger notes Do not hesitate to add extra veggies like bell peppers or mushrooms to bulk up the skillet

Serving Suggestions

This skillet is a meal by itself but it pairs beautifully with a crisp green salad A dollop of sour cream or a spoonful of grainy mustard is also excellent for dipping Serve it family style right from the skillet for extra coziness

Cultural Context

Pierogies have roots in Eastern European cooking often made in large batches for family gatherings Combining them with sausage is a nod to Polish comfort food traditions in particular This easy skillet is my go to when I want to bring a bit of that old world spirit to a weeknight table

Recipe FAQs

→ Can I use a different type of sausage?

Absolutely. Pork, turkey, or plant-based sausages all pair well with pierogies in this skillet combination.

→ Do I need to thaw the pierogies first?

No thawing needed—cook the frozen pierogies directly in boiling water until they float before adding to the skillet.

→ What flavors of pierogies work best?

Classic potato and cheese pierogies are popular, but any variety you enjoy will work well in this dish.

→ How do I keep the pierogies from sticking to the skillet?

Add butter to the skillet and toss the pierogies occasionally to prevent sticking and ensure even browning.

→ Can this be prepared in advance?

Yes, you can cook components ahead of time and reheat in the skillet before serving for best texture and flavor.