Perogies and Sausage Skillet

Perogies and sausage skillet delivers a cozy meal in just one pan and a handful of ingredients The combination of crispy potato and cheese perogies with savory smoked sausage simmered in a creamy sauce has become my go to for busy nights when I crave comfort food with almost no fuss

The first time I made this it was on a chilly evening after work and we needed something warm in a hurry It was such a hit that my family now expects it on every snow day

Ingredients

• Frozen potato and cheese perogies: the base of the meal keeps things simple and filling Choose a brand with a tender dough and plenty of cheesy filling
• Oil: for pan frying to give a golden crisp to the perogies and sausage Try using a neutral oil with a high smoke point like canola or avocado oil
• Medium onion: finely diced for sweetness and a mild kick Look for onions with dry skins and no soft spots
• Fully cooked smoked sausages: turkey is my favorite for less fat but any smoked variety works Choose firm sausages with natural casings for extra texture
• Freshly minced garlic: brings zing and depth Fresh garlic cloves are a must here for best flavor
• Heavy whipping cream: creates a luscious sauce The more cream the richer so adjust to preference Use the freshest cream for superior texture
• Salt and pepper: the final seasoning Only salt after tasting since sausage can be salty

Step-by-Step Instructions

Prepare the Perogies:

Fill a large pot with water and bring to a rolling boil Add a good amount of salt to season the water Drop in the perogies stir gently and cook just until they float about five minutes This ensures they are tender but not falling apart

Brown the Sausage:

Heat a large skillet over medium high Add oil Once shimmering place sliced sausages in a single layer Cook for about five minutes flipping so both sides are golden and caramelized This step adds lots of flavor to the dish

Soften the Onion and Garlic:

Stir in the finely diced onion to the sausage in the skillet Cook for about two to three minutes until translucent but not browned Add the minced garlic and cook for an additional minute until fragrant Watch closely so the garlic does not burn

Combine Perogies with Sausage:

Drain the cooked perogies and gently add them to the skillet with the sausage and onion If your pan is overcrowded remove some sausage and onions to ensure the perogies have room to crisp Let perogies fry on each side two to three minutes until they start to become golden and slightly crispy

Make the Cream Sauce:

Return sausage and onions if removed Pour in the heavy cream using more or less depending on your desired level of sauce Lower the heat to medium and simmer for two to three minutes as the cream thickens and lightly coats everything Stir often so the sauce does not scorch

Finish and Serve:

Remove pan from heat Taste a bit of the sauce and adjust salt and pepper as needed Serve hot making sure everyone gets a generous scoop of perogies sausage and plenty of sauce

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My absolute favorite ingredient here is the cream that transforms a simple skillet into something luscious My kids love swirling the sauce with each bite and I remember laughter around the table as everyone tried to snag the crispiest golden perogy

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days For best texture when reheating use a skillet over low heat rather than the microwave You can add a splash of extra cream to revive the sauce

Ingredient Substitutions

Feel free to use any brand or flavor of perogies available Sweet onion may replace yellow for a gentler taste If heavy cream is not on hand half and half will work just note the sauce will be less rich For vegetarians opt for smoked plant based sausage

Serving Suggestions

Garnish with chopped fresh parsley or chives for color and freshness Serve alongside a crisp green salad to balance the creamy dish or accompany with roasted vegetables for extra nutrition Sour cream on the side takes it to the next level if you like tang

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Cultural Note

Perogies have roots in Eastern European kitchens while smoked sausage often appears in American heartland meals This skillet brings both traditions together in a quick weeknight package My Ukrainian grandmother would love how easy this version is

Recipe FAQs

→ Can I use different types of sausage?

Yes, any fully cooked sausage works well. Try turkey, pork, or even a vegetarian sausage for variation.

→ Should I thaw the perogies before cooking?

No need to thaw; just boil the frozen perogies until they float, then finish crisping them in the skillet.

→ How can I make the sauce thicker?

Simmer the cream over medium heat until it reduces and coats the perogies and sausage to your liking.

→ What vegetables can I add for variety?

Sautéed bell peppers, spinach, or mushrooms can be added after the onions for extra flavor and nutrition.

→ Is it possible to make this dish ahead?

You can cook the components ahead, but reheat gently and add a splash of cream to refresh the sauce before serving.

→ How do I avoid burning the onions?

Cook onions over medium heat and stir frequently. Add them after the sausage is browned to prevent scorching.