Pierogies and Sausages
Savor the hearty, comforting flavors of this Pierogies and Sausages recipe, a one-pan wonder that brings together buttery pierogies and smoky sausage for an irresistible meal the whole family will love! Featuring pillowy pierogies pan-fried to golden perfection alongside caramelized onions, garlic, and seared sausage slices, this dish is seasoned with a tantalizing blend of paprika, salt, and pepper. Ready in just 35 minutes, it’s perfect for busy weeknights or a cozy weekend dinner. Garnish with fresh parsley for a burst of color and serve piping hot for an easy yet satisfying meal that’s sure to become a new favorite. Keywords: Pierogies and Sausages recipe, smoked sausage dinner, skillet pierogies, easy one-pan meal, comfort food.
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Recipe Information
Ingredients
- 16 pieces Frozen pierogies
- 4 links Smoked sausages (e.g., kielbasa or bratwurst)
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large Yellow onion
- 2 pieces Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt. Once the water is boiling, add the frozen pierogies and cook for 5–7 minutes until they float to the surface. Drain the pierogies and set aside.
While the pierogies are cooking, slice the smoked sausages into 1/2-inch-thick rounds and set aside.
Peel and thinly slice the yellow onion. Mince the garlic cloves.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the sliced onion and sauté for 5–6 minutes until soft and golden brown.
Add the minced garlic to the skillet and sauté for an additional 1 minute, stirring frequently to avoid burning.
Push the onions and garlic to one side of the skillet. Add the sliced sausages to the empty space and cook for 4–5 minutes, flipping halfway through, until browned on both sides. Mix the sausages with the onions and garlic.
Remove the sausage and onion mixture from the skillet and set aside on a plate. In the same skillet, melt the remaining 1 tablespoon of butter.
Add the cooked pierogies to the skillet in a single layer. Cook for 2–3 minutes per side until they are golden and crispy.
Return the sausage and onion mixture to the skillet. Sprinkle in the salt, black pepper, and paprika. Stir everything together to combine and heat through, about 2 minutes.
Garnish with chopped parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
4674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.9 g | 273% | |
| Saturated Fat | 85.4 g | 427% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 11708 mg | 509% | |
| Total Carbohydrate | 505.6 g | 184% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 42.8 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 462 mg | 36% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3378 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
