Pierogies and Kielbasa Skillet Dinner Recipe
If you’re craving a hearty, soul-warming meal that brings together classic comfort and effortless weeknight ease, look no further than this Pierogies and Kielbasa Skillet Dinner Recipe. In just about 30 minutes, you’ll transform a handful of simple ingredients into a colorful feast that’s bursting with savory sausage, pillowy pierogies, and sweet caramelized veggies. It’s the kind of dish that invites everyone to the table and leaves no leftovers behind—trust me, this is a family favorite you’ll want to make again and again.
Ingredients You’ll Need
The magic in this dish comes from humble, easy-to-find ingredients that pack a punch when cooked together. Each one plays a key role in building flavor, adding texture, or bringing a pop of color to your skillet. Here’s what you’ll need to make your Pierogies and Kielbasa Skillet Dinner Recipe shine:
- Frozen potato and cheese pierogies (16 oz): These little dumplings are the heart of the dish—soft, cheesy, and comforting with every bite.
- Olive oil (1 tbsp): Helps everything brown beautifully and adds a subtle richness to the skillet.
- Butter (1 tbsp): Adds that irresistible, creamy flavor and helps the pierogies crisp up on the edges.
- Smoked kielbasa sausage (14 oz, sliced): Brings smoky depth and hearty protein, making the meal extra satisfying.
- Small onion (thinly sliced): Sweetens as it cooks, balancing out the savory flavors.
- Red bell pepper (sliced): Adds a pop of color and a mild sweetness.
- Green bell pepper (sliced): Offers a gentle bitterness and extra crunch.
- Garlic powder (1/2 tsp): Delivers a subtle garlicky kick without overpowering the other flavors.
- Paprika (1/2 tsp): Gives a gentle warmth and beautiful color.
- Salt and black pepper (to taste): Essential for bringing all the flavors together—taste as you go!
- Chopped fresh parsley (for garnish): The perfect fresh, herby finish to brighten up your skillet.
How to Make Pierogies and Kielbasa Skillet Dinner Recipe
Step 1: Cook the Pierogies
Start by bringing a large pot of salted water to a lively boil. Once bubbling, drop in your frozen pierogies and cook for 3 to 5 minutes, just until they float to the top. That’s your signal they’re ready! Drain them well and set aside—you want them tender, but not falling apart.
Step 2: Brown the Kielbasa
Meanwhile, heat the olive oil and butter together in a large skillet over medium heat. Add the sliced kielbasa in a single layer and let it sizzle for 4 to 5 minutes. You’re looking for golden, caramelized edges and that wonderful smoky aroma. This step builds the savory foundation of your Pierogies and Kielbasa Skillet Dinner Recipe.
Step 3: Sauté the Vegetables
Toss in the thinly sliced onion and both bell peppers. Keep things moving in the pan and sauté for another 5 to 7 minutes, until the onions are soft and the peppers are tender and just starting to caramelize. This is where the dish gets its colorful, sweet-and-savory backbone.
Step 4: Season Everything
Sprinkle in the garlic powder, paprika, and a generous pinch of salt and pepper. Stir well so the spices coat every bite, mingling with the sausage and veggies to create that signature flavor that makes this Pierogies and Kielbasa Skillet Dinner Recipe so craveable.
Step 5: Combine and Crisp the Pierogies
Gently add the cooked pierogies to the skillet. Toss everything together so the pierogies are nestled among the sausage and vegetables. Let them cook for 2 to 3 more minutes, just until the pierogies pick up a bit of golden crispiness on the edges. Finish with a generous sprinkle of fresh parsley before serving.
How to Serve Pierogies and Kielbasa Skillet Dinner Recipe
Garnishes
A scattering of chopped fresh parsley is a must—it adds freshness and a splash of green that instantly makes the dish pop. For a creamy touch, don’t hesitate to dollop sour cream on the side or even drizzle a bit of whole grain mustard right on top for a tangy bite that complements the sausage.
Side Dishes
This skillet is hearty on its own, but it pairs beautifully with a light green salad tossed in lemony vinaigrette or some simply steamed green beans. If you want a classic Polish touch, try serving with a bowl of tangy sauerkraut or some crunchy pickles to cut through the richness.
Creative Ways to Present
For a fun twist, serve your Pierogies and Kielbasa Skillet Dinner Recipe family-style right from the skillet—let everyone dig in! Or, portion it into shallow bowls and top with a fried egg for a brunch-worthy spin. You can even skewer the sausage and veggies onto toothpicks for a playful appetizer version at your next gathering.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making next-day lunches something to look forward to! Just be sure to let the dish cool completely before sealing it up to keep everything fresh.
Freezing
If you want to freeze your Pierogies and Kielbasa Skillet Dinner Recipe, let the cooked mixture cool, then package it in freezer-safe bags or containers. It will keep well for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the fridge for best results.
Reheating
To reheat, toss everything back into a skillet over medium-low heat. Add a splash of water or broth if it seems dry, and stir gently until warmed through. You can also microwave single servings, but the skillet method helps keep the pierogies crisp and the veggies vibrant.
FAQs
Can I use fresh pierogies instead of frozen?
Absolutely! Fresh pierogies will cook even faster. Just boil them until they float, as you would with frozen, and proceed with the recipe as written. You might find they have an even softer, more delicate texture.
What other types of sausage work in this recipe?
Smoked kielbasa is classic, but feel free to swap in other fully cooked sausages like andouille, chicken sausage, or even a spicy Italian variety. Each will bring its own unique flavor, so have fun experimenting!
Can I make this recipe vegetarian?
Definitely! Skip the kielbasa and add extra veggies such as mushrooms, zucchini, or even some spinach. You can also try a plant-based sausage alternative for a similar hearty feel.
How do I get the pierogies extra crispy?
If you love a crispy bite, skip boiling the pierogies and sauté them straight from frozen in the skillet with a bit more oil and butter. Cover for a few minutes to heat through, then uncover and let them brown and crisp up, turning occasionally.
Can I prep any ingredients ahead of time?
Yes! Go ahead and slice your kielbasa, onions, and peppers the night before and store them in the fridge. This makes the Pierogies and Kielbasa Skillet Dinner Recipe come together in a snap on busy evenings.
Final Thoughts
Give this Pierogies and Kielbasa Skillet Dinner Recipe a try and see how quickly it becomes a regular in your meal rotation. It’s cozy, colorful, and so satisfying—perfect for sharing with family or friends. Don’t be surprised if everyone asks for seconds!
Print
Pierogies and Kielbasa Skillet Dinner Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting Polish-American skillet dinner featuring crispy potato and cheese pierogies sautéed with smoky kielbasa sausage and colorful bell peppers, seasoned with garlic and paprika for a flavorful weeknight meal.
Ingredients
Base Ingredients
- 1 (16 oz) package frozen potato and cheese pierogies
Cooking Fats
- 1 tbsp olive oil
- 1 tbsp butter
Sausage and Vegetables
- 14 oz smoked kielbasa sausage, sliced into 1/4-inch rounds
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley, for garnish
Instructions
- Boil Pierogies: Bring a large pot of salted water to a boil. Add the frozen pierogies and cook them for 3–5 minutes, or until they float to the top, indicating they are cooked through. Drain and set aside.
- Brown Kielbasa: In a large skillet over medium heat, heat the olive oil and butter together until melted and hot. Add the sliced kielbasa and cook for 4–5 minutes until the sausage is nicely browned and releases its smoky flavor.
- Sauté Vegetables: Add the thinly sliced onion and both the red and green bell peppers to the skillet. Sauté everything for 5–7 minutes until the vegetables are tender and begin to caramelize, bringing out their natural sweetness.
- Season: Stir in the garlic powder, paprika, salt, and black pepper. Mix well to coat the sausage and vegetables evenly with the spices.
- Add Pierogies: Return the cooked pierogies to the skillet and gently toss everything together. Let everything cook together for another 2–3 minutes, allowing the pierogies to crisp slightly on the edges for added texture.
- Garnish and Serve: Remove from heat and sprinkle chopped fresh parsley over the skillet dinner for a burst of color and freshness. Serve immediately.
Notes
- To achieve a crispier texture, skip boiling and sauté the pierogies straight from frozen. Increase cooking time and cover briefly to ensure they heat through.
- Add a dollop of sour cream or a drizzle of mustard on the side for extra flavor and creaminess.
- This dish can be customized with your favorite bell pepper colors or additional vegetables like mushrooms or spinach.
- Use low-sodium sausage or pierogies to reduce sodium content if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Polish-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
