Sausage Pierogi Skillet

Contributed By: Terry Borden


1 package (16.9 ounces) frozen potato and onion pierogi
2 tablespoons butter, divided
2 tablespoons canola oil, divided
1 package (14 ounces) smoked turkey sausage, cut in half lengthwise and sliced into 1/2-inch pieces
1 package (14 ounces) coleslaw mix
1 medium onion, sliced
1 bay leaf
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon pepper


Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat add 1 tablespoon butter and 1 tablespoon oil. Add sausage; cook and stir until lightly browned, 2 to 3 minutes. Add the remaining ingredients; cook and stir until coleslaw wilts and onion is softened, 2 to 3 minutes longer. Remove from the heat; keep warm.
In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned. 3 to 5 minutes. Add the sausage mixture; toss to coat. Discard bay leaf.

Helpful Hints:

5-Star Recipe
Prep/Total Time: 30 min.
Makes 5 servings
What sides go well with pierogies and sausage?
Traditional Polish recipes and side dishes with sauerkraut would pair well with pierogies and sausage.
How do you store pierogies and sausage?
Store pierogies and sausage in an airtight container for up to three days.
What is the best way to cook frozen pierogies?
Boil the pierogies for 3 to 4 minutes, then brown them in a saute pan with butter and chopped onions.

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