Pierogies and Kielbasa
Browned onions in butter make a simple sauce for this easy one skillet meal with Polish origins of Pierogies and Kielbasa.
Dinner doesn’t get much better than potato and cheese stuffed mini Pierogi served with warm smoked sausage or Kielbasa!
If you enjoy this recipe you may also enjoy our Kielbasa Mac & Cheese, Sausage, Peppers, Onions & Potatoes Skillet, or Sausage Jambalaya.
Pierogies and Kielbasa Recipe
Tender onions simmered in butter with warm Pierogies and Kielbasa creates an easy family meal in under 20 minutes!
This skillet meal browns meat and onions then adds even more flavor to mini Pierogies by sautéing them in the extra butter in the skillet. Each bite of simple but hearty pierogi is made richer with pork smoked sausage.
Just like our Kielbasa and Noodles with Cabbage the butter and onions really flavor these classic ingredients well.
Save time by using frozen perogies and boiling according to the directions on the package. We like Mrs. Ts classic cheddar mini pierogies, but your favorite flavor will work well. Sharp cheddar cheese and a creamy whipped potato mixture fill this variety.
What Are Pierogies
Pieorgies are pasta circles filled with small amounts of mashed potatoes, cheese or sauerkraut. The dough is folded into a semi-circle shape and the edges are pinched shut to create a dumpling. Once cooked and fried in butter these morsels make a delicious meal.
Here are Step-By-Step Instructions to Make Homemade Pierogies if you enjoy cooking!
Ingredients Needed:
- Kielbasa or smoked sausage
- Frozen mini Pierogies
- Butter
- Yellow Onion or Sweet Onion
Recipe Tips
- Brown is a flavor, not just a color on the Kielbasa and Pierogies, so don’t skip these steps to save time.
- Vegetable oil can be used to brown the meat, but using a generous amount of butter is key to flavoring the meal.
- Mini pierogies are preferable to full sized ones as they are quicker and easier to grab a bite of along with a piece of meat.
- Do not use paper towels to drain the sausage while the onions are simmering, keep as much butter on the meat as possible.
- We use half of a bag or a small box of Mrs Ts mini Pierogies which weigh about 1/2 ounce each.
- Leftovers reheat well and can be stored in an airtight container or bag in the refrigerator for 3 – 4 days.
Step By Step Instructions
Prepare mini pierogies according to the directions on the package.
We like to add to boiling water, allow the water to return to a boil for 3 minutes and then drain. Set aside.
While they are cooking prepare ingredients by cutting Kielbasa into thin slices or cut thicker slices in half. Chop onion coarsely.
Add 2 tablespoons of butter to a large skillet and begin to melt over medium-high heat. Add Kielbasa and turn often using tongs until lightly browned on each side.
Once Kielbasa is warmed through and browned set aside retaining as much buttery goodness as possible. I like to spoon onto drained pierogies to start adding butter to them!
Add more butter to the skillet, then stir in onions. Stir often until softened and translucent.
Stir in those flavorful bits of browned sausage and enjoy the aroma!
Once onions are tender add pierogies and Kielbasa and stir together well. Use a wooden spoon to help coat ever bite generously with the butter in the skillet.
Continue to cooke for a few minutes until the outside of the pierogi dough is lightly browned and all ingredients are warm.
Serve immediately and enjoy!
Best Way To Cook Frozen Pierogies
We find that boiling frozen pierogies is the easiest way to keep them moist.
Add pierogies to a pot of boiling water so that they are covered with water.
Allow water to return to a boil. Cook for 3 minutes, then drain and serve.
Sautéing, baking, deep frying, air frying and grilling are all options.
What To Serve with Pierogies?
- Roasted Broccoli
- A Cabbage Skillet
- Warmed Kielbasa
- Cucumber Salad
- Homemade Rolls
- Brussel Sprouts with Bacon
More Easy Skillet Meals
Ground Pork Tacos put a simple and delicious spin on a classic meal. This recipe only uses a few spices that I always have on hand and the kids love it!
Cowboy Breakfast Skillet cooks eggs in potatoes or cauliflower rice for a low carb meal and sprinkles bacon and cheese on top for maximum flavor!
Sausage & Potato Skillet uses Kielbasa, frozen potatoes O’Brien and broccoli topped with cheese to make a family favorite.
Pierogies and Kielbasa
Equipment
Ingredients
- 5 tablespoons butter
- 1 pound Kielbasa thinly sliced
- 25 mini Pierogies
- 1 medium onion coarsely chopped
Instructions
- Cook pierogies according to the directions on the package. We prefer to add to boiling water; return water to a boil for 3 minutes. Drain and set aside.25 mini Pierogies
- Add 2 tablespoons of butter to a large skillet over medium high heat. Add Kielbasa and turn often until browned. Set aside.5 tablespoons butter, 1 pound Kielbasa
- Add 3 more tablespoons of butter to an empty skillet and saute onions until tender.1 medium onion
- Stir in Pierogies and Kielbasa until they are well coated in butter and warmed through. Serve warm and enjoy!
Video
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Could you use something besides onions for the sauce? My family isn’t a fan of onions 🙁
Hey There! You could omit the onions or use cabbage and red wine vinegar like we do in this recipe: https://plowingthroughlife.com/kielbasa-and-noodles-with-cabbage/
Hope you enjoy 🙂
Can I make this and then freeze it, thaw overnight and reheat?
Hey There! I haven’t tested this, but I think it would work well. Please let me know if you give it a try. Thanks 🙂
Very good… My husband love it.
What kind of pierogis is best?? We have the sweet cheese kind, anyone ever use those for this recipe?
Mixed results… I loved it and husband was meh.
Quick, easy and yummy! I didn’t use onions, just some onion powder. It turned out great, thanks for the recipe!!
Love hearing this! Thanks so much for letting us know and thank you for visiting our site 🙂
The only pierogis I could find were much larger, but they still worked and were good. After tasting, I decided I needed to add salt, garlic and lemon pepper for a bit of flavor. That’s a lot of butter and I could feel my arteries clogging as I ate, but it sure was good. I’m keeping my eyes open for some mini-pierogis for the next time I make this recipe.
Quick, easy and delicious.
We love this recipe! Makes for an easy quick meal and it delicious. I can never find mini ravioli so I use the large size potato and cheese ones.
I made this recipe for dinner and it’s is soooo easy and sooooo yummy! Highly recommend.
Interesting using a cheese & Potato ravioli instead of a pierogi. I will have to try this.
I made this last night, and it was very tasty! I was not able to find Mrs. T’s mini pierogies, so I had to use another brand, and they were not mini. Still, it worked out. I wanted more veggies and color in the dish and so I added red, green and yellow peppers along with the onions and it added an element of sweetness that I really enjoyed and I will continue to make it this way. Loved the recipe, it’s a keeper!
Sooooo good! And sooooo easy! My 14 y/o son loved it! Served with a side of steamed broccoli… great meal!
It was. Great Delicious
I made this before but I added a freshly picked hot banana pepper and extra cheese.
1st time making this and it taste great!
Couldn’t find mini pierogies so used large ones and had with some tomato sauce and cheese.
Will definitely make again
This was really good. I used chicken sausages to go a little leaner, and I added red and orange peppers with the onions, as well as some garlic powder salt and pepper. This was so good even my kids ate it ! I only had loaded mashed potato Perogis but it turned out really delicious!
This is my second time coming across one of your recipes, and I just wanted to say how much I appreciate you putting the measurements underneath the instruction step as well, it makes it so much easier!! Dinner was delicious thank you for the recipe!
This is so kind and wonderful to hear! Thank you and so glad you enjoy our recipes 🙂
Loved t
It was tasty but way too much butter. Use olive oil and add some garlic when sauteing the onions and frying the kielbasa so you don’t end up with clogged arteries 😛
Very good,but I cut back on the amount of butter.