Pierogies and Sausage Skillet
Conquer busy nights with this super easy skillet full of pierogies and sausage in a simple butter sauce. Serve with steamed veggies for an ultra-fast family dinner.
Ingredients
- 1 pound frozen pierogies any flavor
- 2 teaspoons olive oil
- 4 chicken sausages any flavor, sliced into 1” coins
- 1 small yellow onion sliced into strips
- 3 Tablespoons butter
- fresh parsley optional, to serve
Instructions
- Boil a large pot of water. Add frozen pierogies and cook for 4-5 minutes, until they float to the top of the surface.
- While pierogies are cooking, warm olive oil in a large pan over medium-high heat. Add the sliced sausages and cook for 2-3 minutes, until brown and slightly crisp on the edges.
- Add the onion to the skillet with the sausages and sauté for 2-3 minutes more, until slightly tender.
- When the pierogies are done, use a slotted spoon to transfer them directly to the skillet along with the sausage and onions. Spread them out as best you can, so that one side of each pierogie is touching the bottom of the skillet.
- Cut the butter into a few pieces and add to the skillet. Cook 4-5 minutes more, tossing occasionally, so that the pierogies brown very slightly in spots. Sprinkle with chopped fresh parsley, if desired, and serve.
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Notes
- Yield: My kids really love this meal, and as written the recipe is almost not enough for the 4 of us. If you have big appetites, consider making 1.5 boxes of pierogies; you can probably keep the rest of the ingredients as-is unless you fully double the recipe.
- More Heat: Pass red pepper flakes at the table for anyone who prefers an extra dash of flavor or heat.
Nutrition Estimate
Calories: 446 kcal, Carbohydrates: 38 g, Protein: 19 g, Fat: 25 g, Saturated Fat: 9 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.3 g, Cholesterol: 90 mg, Sodium: 1381 mg, Potassium: 230 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 563 IU, Vitamin C: 3 mg, Calcium: 31 mg, Iron: 3 mg