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Kielbasa and Pierogi recipe in a simple skillet with butter and onions
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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!
Course Main Course
Cuisine Polish
Keyword Pierogies and Kielbasa
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 servings
Calories 646kcal
Author Jennifer Osterholt

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

Nutrition

Calories: 646kcal | Carbohydrates: 44g | Protein: 19g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1360mg | Potassium: 250mg | Fiber: 3g | Sugar: 5g | Vitamin A: 350IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 3mg