Pierogi and Kielbasa Skillet
The Pierogi and Kielbasa Skillet is a perfect one-pan dinner that combines tender, cheesy pierogi with smoky slices of kielbasa, caramelized onions, and vibrant bell peppers. This hearty dinner is comforting and easy to make. My two favorites when it comes to making (and enjoying dinner!) If you have teens they will love this one!
What makes this dish stand out is its simplicity. The kielbasa browns up beautifully, adding a smoky flavor to the dish, while the sautéed onions and peppers bring a touch of sweetness.
The pierogi, typically boiled, are panfried in this recipe. And that cooking method gives them these crispy crunchy edges and soft, cheesy centers. This skillet recipe is kind of like my Kielbasa and Pierogies Sheetpan Dinner but somehow quicker and easier. How?
What You Need For This Skillet
This is one of those dinners that I love to make because everyone loves it. I double it because it goes fast. I buy a couple of boxes of frozen pierogies and keep them on hand for nights when I don’t know what to make.
- olive oil
- kielbasa
- bell peppers,
- medium onion
- frozen potato and cheddar pierogies
- butter
- shredded cheddar cheese
- optional topping: sour cream
Mix It Up!
This recipe is as versatile, you can add all different kinds of vegetables. You can swap in other vegetables such as zucchini, thin sliced baby carrots or even kale or spinach.
If you like spicy add a pinch of red pepper flakes or a shot of sriracha. Or you can add hot sausage instead of mild sausage. Or use turkey sausage! It all works.
As far as the pierogi go you can use the onion and potato version as well as potato and cheese. And if you can find them in a local Eastern European grocery store, you can absolutely use them as well. We can reliably find Mrs. T’s in the grocery store so that is the brand I normally use.
Got Leftovers?
Probably not, BUT if you do, they make GREAT lunches the next day. Somehow, our house never has leftovers. I think it’s those crispy edges on the pierogies; they are kind of irresistible!
Pierogi and Kielbasa Skillet
Ingredients
- 1 tbsp olive oil
- 14 ounces kielbasa cut into ½ inch or so rounds, you can also dice it up if you like
- 3 small bell peppers assorted colors, seeded and cut into strips
- 1 medium onion peeled and cut into strips
- 1 TBSP butter
- 12 frozen potato and cheddar pierogies 1 box
- 1 tbsp shredded cheddar cheese
- sour cream (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat
- Add the kielbasa and cook on each side until it begins to brown
- Remove the browned kielbasa from the skillet and set aside
- Leave the oil in the skillet
- Add the bell pepper and onions to the skillet and cook over medium heat until softened, about 10-15 minutes
- When the peppers and onions are cooked remove them from the skillet and set aside
- Melt the butter in the same skillet over medium heat add the frozen pierogi and 1/2 cup of water and cover to cook for 6-8 minutes, stir occasionally
- When the pierogi are soft and cooked, take the lid off and let them crisp up a bit
- Add the sausage, peppers, onions to the skillet, toss combine, allow to reheat
- Sprinkle the shredded cheddar over the pierogi and kielbasa in the skillet. Cover with a lid and allow the cheese to melt
- Serve with sour cream and a dash of salt and pepper if desired
In the Pierogi and Kielbasa Skillet
How much butter?
Oops it’s 1 Tablespoon. That is fixed.
How much shredded cheese? One TBSP is listed in the recipe but that just does not seem right.
You can use any amount you want.