I put together a Polish Sausage Skillet centered on one unexpected pantry ingredient that slashes prep time and simplifies a classic.

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I never meant for a weeknight skillet to get so loud, but here we are. Golden perogies and smoky kielbasa thrown together make a dish that refuses to be boring.

I call it Pierogi Sausage Skillet because it surprises you in little ways, crunchy edges one moment and savory sausage bites the next. I like food that has personality, not just background noise, and this one talks back.

You might think you know perogies but this flips a few expectations, in a good way. If you like meals with a bit of attitude, this will grab you.

Ingredients

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Starchy dumplings with carbs and some protein, cozy and filling, they’re not low calorie.
Smoky sausage rich in protein and fat, salty, adds bold savory flavor, use sparingly.
Creamy fat that browns nice, adds richness and mouthfeel, use in small amounts.
Sweet and savory backbone, adds fiber and depth, caramelizes into mellow sweetness.
Bright, slightly sweet, gives color and vitamin C, kinda fresh crunchy contrast.
Pungent little bulbs that boost aroma and savory depth, people say it’s healthy.
Cool tangy finish, adds creaminess and slight acidity, balances richness and salt.

Ingredient Quantities

1 (12 to 16 oz) package frozen potato perogies

12 oz smoked kielbasa or smoked sausage

2 tbsp unsalted butter

1 tbsp vegetable oil

1 medium yellow onion

1 medium red bell pepper (optional)

2 cloves garlic

1/2 tsp smoked paprika (optional)

1/2 cup shredded sharp cheddar cheese (optional)

1/2 cup sour cream

2 tbsp chives or green onions

Kosher salt and and freshly ground black pepper

How to Make this

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1. Prep everything first: slice the kielbasa into 1/4 inch rounds, dice the yellow onion, thinly slice the red pepper, mince the garlic, shred the cheddar if needed and chop the chives, pat the frozen perogies dry if they have ice crystals so they wont spit oil.

2. Heat a large nonstick or cast iron skillet over medium high, add the 1 tbsp vegetable oil, add the kielbasa in a single layer and brown about 4 to 6 minutes, flipping once so both sides get some color, then transfer the sausage to a plate.

3. Turn heat down to medium and add 2 tbsp unsalted butter to the same pan, when melted add the onion and red pepper, season with kosher salt and pepper and cook 4 to 5 minutes until softened and slightly caramelized, dont rush this step.

4. Add the minced garlic and 1/2 tsp smoked paprika if using, cook 30 seconds till fragrant, scraping up any tasty browned bits from the bottom of the pan.

5. Nestle the frozen perogies into the pan in a single layer, add a splash of water 1 to 2 tbsp and cover for 3 to 4 minutes to steam them through, this keeps the centers tender.

6. Remove the lid and let the perogies fry in the butter and remaining pan juices, turn every few minutes so both sides get golden and crisp, total frying time about 6 to 8 minutes depending on your stove, dont overcrowd the pan, work in batches if needed.

7. Return the browned kielbasa to the pan, toss gently to combine and taste for seasoning, add more salt and pepper if needed.

8. If using cheddar sprinkle the shredded cheese evenly over the skillet, cover 1 to 2 minutes so it melts into gooey pockets.

9. Remove from heat, spoon on the 1/2 cup sour cream or serve it on the side, scatter the 2 tbsp chopped chives or green onions over everything and give a final crack of black pepper.

10. Serve hot right out of the skillet, enjoy while crispy and cheesy, leftovers reheat great in a skillet for a few minutes to bring back the crisp.

Equipment Needed

1. Large nonstick or cast iron skillet, 10 to 12 inch, for browning kielbasa and crisping perogies
2. Cutting board, sturdy enough for slicing sausage and chopping veg
3. Chef’s knife, sharp for clean 1/4 inch rounds and dicing onion
4. Tongs or a thin spatula, to flip perogies and move the kielbasa without tearing them
5. Wooden spoon or silicone spatula, for scraping up those tasty browned bits and stirring
6. Measuring spoons and a 1/2 cup measure, for butter, oil, paprika and sour cream portions
7. Box grater, for shredding sharp cheddar if you arent using pre-shredded
8. Small plate or bowl, to hold the browned kielbasa and to serve the sour cream on the side
9. Lid that fits the skillet or a large plate, to steam the perogies for a few minutes
10. Paper towels or a clean kitchen towel, to pat frozen perogies dry and to wipe hands or spills

FAQ

Q: Do I need to thaw the frozen perogies first?

A: Nope, you can cook them from frozen. Best way is to boil 3 to 4 minutes until they float, drain and pat dry, then pan fry to get a nice crust. If you skip the boil, fry from frozen on medium low with a bit more oil, cover briefly to heat through, then uncover to crisp.

Q: Can I use a different sausage or make this vegetarian?

A: Yes, any smoked sausage works — kielbasa, andouille, chicken or turkey. For a veg version use a plant based sausage or sautéed mushrooms and smoked paprika or a drop of liquid smoke for that smoky flavor.

Q: How do I keep the perogies from getting soggy?

A: Don’t crowd the pan, dry them well after boiling, use butter plus oil so butter wont burn, and fry over medium high until golden. Cook in batches if needed so each piece crisps up.

Q: Can I make this ahead and how do I reheat leftovers?

A: Yes, store in the fridge 3 to 4 days. Reheat in a skillet to restore crispness, add a splash of oil if dry. Microwaving is faster but makes them soft. Freeze portions up to 2 months, thaw overnight before reheating.

Q: Is the cheese and smoked paprika necessary?

A: They’re optional but tasty. Stir shredded cheddar in at the end so it melts. Smoked paprika adds depth if your sausage isn’t very smoky — start with 1/2 teaspoon, taste and add more if you want.

Q: What can I serve instead of sour cream or chives?

A: Greek yogurt or crème fraîche work great instead of sour cream. If you dont have chives, use green onions, parsley, or a little dill for freshness.

Classic Perogies And Sausage Skillet Recipe Substitutions and Variations

Frozen potato perogies: try frozen gnocchi (similar bite), cheese ravioli, homemade pierogi, or frozen pierogi-style dumplings
Smoked kielbasa or smoked sausage: swap with Polish kielbasa, andouille sausage, smoked turkey sausage, or thick-cut ham
Unsalted butter: use salted butter (cut back on added salt), ghee, olive oil, or margarine
Sour cream: Greek yogurt, crème fraîche, plain yogurt, or mayo in a pinch

Pro Tips

1) Pat the perogies dry and dont crowd the pan. If you pile them in they steam not crisp, so work in batches. Press them down with a spatula once or twice for max golden surface.

2) Use a bit of oil with the butter so the butter wont burn, sear the kielbasa on higher heat then turn it down for the onions. Slow, gentle caramelization makes the dish taste way better, dont rush that step.

3) Scrape up the browned bits after browning the sausage and deglaze with a splash of water, broth, or even a little beer to boost flavor. If you want extra melty cheese cover the pan briefly or pop the skillet under the oven for a minute till it bubbles.

4) Taste before salting because smoked sausage and cheddar are salty already, and add a bright hit at the end like a squeeze of lemon or a dash of vinegar to cut the richness. Leftovers reheat in a skillet to bring back the crisp, not the microwave.

Classic Perogies And Sausage Skillet Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I put together a Polish Sausage Skillet centered on one unexpected pantry ingredient that slashes prep time and simplifies a classic.

Servings

servings

Calories

705

kcal

Equipment: 1. Large nonstick or cast iron skillet, 10 to 12 inch, for browning kielbasa and crisping perogies
2. Cutting board, sturdy enough for slicing sausage and chopping veg
3. Chef’s knife, sharp for clean 1/4 inch rounds and dicing onion
4. Tongs or a thin spatula, to flip perogies and move the kielbasa without tearing them
5. Wooden spoon or silicone spatula, for scraping up those tasty browned bits and stirring
6. Measuring spoons and a 1/2 cup measure, for butter, oil, paprika and sour cream portions
7. Box grater, for shredding sharp cheddar if you arent using pre-shredded
8. Small plate or bowl, to hold the browned kielbasa and to serve the sour cream on the side
9. Lid that fits the skillet or a large plate, to steam the perogies for a few minutes
10. Paper towels or a clean kitchen towel, to pat frozen perogies dry and to wipe hands or spills

Ingredients

1 (12 to 16 oz) package frozen potato perogies
12 oz smoked kielbasa or smoked sausage
2 tbsp unsalted butter
1 tbsp vegetable oil
1 medium yellow onion
1 medium red bell pepper (optional)
2 cloves garlic
1/2 tsp smoked paprika (optional)
1/2 cup shredded sharp cheddar cheese (optional)
1/2 cup sour cream
2 tbsp chives or green onions
Kosher salt and and freshly ground black pepper

Directions

Prep everything first: slice the kielbasa into 1/4 inch rounds, dice the yellow onion, thinly slice the red pepper, mince the garlic, shred the cheddar if needed and chop the chives, pat the frozen perogies dry if they have ice crystals so they wont spit oil.
Heat a large nonstick or cast iron skillet over medium high, add the 1 tbsp vegetable oil, add the kielbasa in a single layer and brown about 4 to 6 minutes, flipping once so both sides get some color, then transfer the sausage to a plate.
Turn heat down to medium and add 2 tbsp unsalted butter to the same pan, when melted add the onion and red pepper, season with kosher salt and pepper and cook 4 to 5 minutes until softened and slightly caramelized, dont rush this step.
Add the minced garlic and 1/2 tsp smoked paprika if using, cook 30 seconds till fragrant, scraping up any tasty browned bits from the bottom of the pan.
Nestle the frozen perogies into the pan in a single layer, add a splash of water 1 to 2 tbsp and cover for 3 to 4 minutes to steam them through, this keeps the centers tender.
Remove the lid and let the perogies fry in the butter and remaining pan juices, turn every few minutes so both sides get golden and crisp, total frying time about 6 to 8 minutes depending on your stove, dont overcrowd the pan, work in batches if needed.
Return the browned kielbasa to the pan, toss gently to combine and taste for seasoning, add more salt and pepper if needed.
If using cheddar sprinkle the shredded cheese evenly over the skillet, cover 1 to 2 minutes so it melts into gooey pockets.
Remove from heat, spoon on the 1/2 cup sour cream or serve it on the side, scatter the 2 tbsp chopped chives or green onions over everything and give a final crack of black pepper.
Serve hot right out of the skillet, enjoy while crispy and cheesy, leftovers reheat great in a skillet for a few minutes to bring back the crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.