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Pierogies and Kielbasa Skillet

A quick and hearty one-pan dinner with golden pierogies, smoky kielbasa sausage, caramelized onions, and buttery garlic flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Polish
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Skillet
  • 1 package frozen potato and cheese pierogies about 16 ounces
  • 14 ounces kielbasa sausage sliced into rounds
  • 1 large yellow onion thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 0.33 cup chicken broth
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Finish
  • 2 tbsp fresh parsley chopped
  • 0.25 cup grated parmesan cheese optional
  • 1 sour cream optional for serving

Equipment

  • Large skillet
  • Wooden spoon
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
  2. Cook sliced kielbasa for 4–5 minutes until browned, then remove and set aside.
  3. Cook sliced onions for 6–8 minutes until soft and caramelized.
  4. Add garlic and cook for 30 seconds until fragrant.
  5. Add frozen pierogies and cook 3–4 minutes per side until golden.
  6. Pour in chicken broth, cover, and steam for 3–4 minutes.
  7. Return kielbasa to the skillet and add remaining butter.
  8. Season with salt and pepper, toss gently, and cook 2 more minutes.
  9. Garnish with parsley, parmesan, and serve with sour cream if desired.

Notes

Brown the kielbasa well for the best flavor and avoid overcrowding the pan so the pierogies crisp properly.