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!
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 with Noodles & 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!
- Kielbasa or smoked sausage
- Frozen mini Pierogies
- Yellow Onion or Sweet Onion
- 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. 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!
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
- 5 tablespoons butter
- 1 pound Kielbasa thinly sliced
- 25 mini Pierogies
- 1 medium onion coarsely chopped
- Cook pierogies according to the directions on the package. Drain and set aside.
- Add 2 tablespoons of butter to a large skillet over medium high heat. Add Kielbasa and turn often until browned. Set aside.
- Add 3 more tablespoons of butter to an empty skillet and saute onions until tender.
- Stir in Pierogies and Kielbasa until they are well coated in butter and warmed through. Serve warm and enjoy!
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