Looking for an easy, hearty dinner that comes together in one skillet? Pierogies and Sliced Smoked Sausage is a comforting combination of golden pan-fried pierogies, savory smoked sausage, caramelized onions, and buttery seasonings. It’s quick enough for a busy weeknight but satisfying enough to become a family favorite.
Ingredients
- 1 package (16 oz / 450 g) frozen pierogies
- 12 oz (340 g) smoked sausage, sliced into rounds
- 1 small onion, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- ½ cup chicken broth
- ½ cup shredded cheddar cheese, optional
- 2 tablespoons chopped fresh parsley
Instructions
1. Cook the Sausage
Heat a large skillet over medium-high heat and add the olive oil.
Add the sliced smoked sausage and cook for 3–5 minutes, turning occasionally, until browned around the edges.
Transfer the sausage to a plate and set aside.
2. Sauté the Onion
Add the butter to the same skillet.
Once melted, add the sliced onion and cook for about 4–5 minutes, stirring occasionally, until softened and lightly caramelized.
Add the minced garlic and cook for another 30 seconds.
3. Add the Pierogies
Add the frozen pierogies directly to the skillet.
Pour in the chicken broth and sprinkle with smoked paprika, Italian seasoning, and black pepper.
Cover the skillet and cook for about 5–7 minutes, turning the pierogies once or twice, until they are heated through and tender.
4. Brown Everything Together
Remove the lid and return the smoked sausage to the skillet.
Cook for another 4–6 minutes, turning the pierogies occasionally, until they become golden and lightly crisp on the outside.
Taste and add salt if needed.
5. Add Cheese
If using cheddar, sprinkle it evenly over the sausage and pierogies.
Cover the skillet for 1–2 minutes, just until the cheese melts.
Finish with fresh parsley.
Tips for the Best Pierogies and Sausage
- Don’t overcrowd the skillet. Give the pierogies enough room to brown.
- Frozen pierogies can usually go straight into the skillet; there’s no need to thaw them first.
- Use a combination of butter and oil to add flavor while helping prevent the butter from browning too quickly.
- Let the pierogies sit undisturbed for a minute or two at a time to develop a golden crust.
- Smoked sausage already contains plenty of seasoning, so taste before adding extra salt.
Easy Variations
Creamy Version
Add ½ cup heavy cream after the pierogies are cooked. Stir in Parmesan cheese and simmer gently until the sauce thickens.
Cabbage and Sausage
Add thinly sliced cabbage along with the onions for a classic, hearty combination.
Cheesy Pierogies
Use cheddar, Monterey Jack, or mozzarella for a gooey cheese topping.
Spicy Version
Add crushed red pepper flakes or sliced jalapeños for some heat.
Bacon and Onion
Cook a few strips of chopped bacon before adding the sausage, then sauté the onions in the flavorful drippings.
What to Serve With It
This skillet meal is filling on its own, but you can serve it with:
- Steamed green beans
- Roasted broccoli
- Sautéed cabbage
- A crisp green salad
- Pickles
- Applesauce
- Sour cream
A spoonful of sour cream on top is especially delicious with the crispy pierogies and smoky sausage.
Final Thoughts
Pierogies and Sliced Smoked Sausage is a simple, budget-friendly meal packed with comforting flavors. The crisp edges of the pierogies pair perfectly with smoky sausage and sweet, tender onions, while a little melted cheese takes the dish to another level.
Best of all, everything cooks in one skillet, making cleanup just as easy as dinner.