Perogies and Sausage Skillet (Print-Friendly Version)
Potato and cheese perogies with smoked sausage, pan-seared and tossed in a simple cream sauce.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
450 g frozen potato and cheese perogies
02 -
15 ml vegetable oil
03 -
1 medium onion, finely diced
04 -
4 fully cooked smoked sausages (such as turkey), sliced
05 -
1 tablespoon freshly minced garlic
06 -
120–240 ml heavy whipping cream
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Salt, to taste
08 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
Bring a large pot of salted water to a boil. Add perogies and cook until they float to the surface, about 5 minutes. Drain and set aside.
02 -
Meanwhile, heat a large skillet over medium-high heat and add oil. Add sliced sausages and cook until lightly browned on both sides, about 5 minutes.
03 -
Add diced onion to the skillet and sauté until softened, 2–3 minutes. Stir in minced garlic and cook for an additional 1 minute.
04 -
Add cooked perogies to the skillet with the sausage mixture. For best crispiness, work in batches or remove sausage and onions if pan is crowded. Cook perogies until golden and slightly crisp on each side, 2–3 minutes.
05 -
Return all ingredients to the pan if removed, then pour in heavy cream. Simmer over medium heat until the cream thickens and coats the sausage and perogies, about 2–3 minutes. Add additional cream for desired sauciness.
06 -
Remove from heat. Taste and adjust seasoning with salt and pepper. Serve immediately.
# Extra Tips:
01 -
For additional richness, increase the amount of cream to achieve your preferred sauce consistency.
02 -
One serving generally includes four perogies and one sausage; adjust quantities to suit your appetite.