A quick, hearty meal rooted in Polish tradition, this one-pan dish combines potato and cheese pierogies with savory kielbasa. Sweet, tender onions browned in butter add a rich layer of flavor that makes this a favorite weeknight dinner!
Recipe Overview
In just 20 minutes, this dish comes together with mini pierogies, smoked kielbasa, and sautéed onions in butter. The butter enhances each bite of the pierogies and sausage, creating a satisfying, savory meal for the family. For convenience, frozen pierogies (like Mrs. T’s classic cheddar mini pierogies) are ideal, filled with a creamy potato and sharp cheddar mix.
What Are Pierogies?
Pierogies are a classic dumpling, typically filled with mashed potatoes, cheese, or sauerkraut. These filled pasta circles are folded into half-moons, pinched shut, then cooked and often fried in butter for extra flavor. For a homemade approach, see our step-by-step pierogi recipe!
Ingredients
• Kielbasa or smoked sausage, sliced
• Frozen mini pierogies
• Butter
• Yellow or sweet onion
Recipe Tips
• Get a Good Sear: Browning the kielbasa and pierogies adds flavor. Don’t rush this step.
• Use Butter Generously: While vegetable oil works, butter truly enhances the dish.
• Mini Pierogies Work Best: They’re bite-sized, making it easier to enjoy with kielbasa.
• No Paper Towels Needed: Keep as much butter as possible on the sausage for extra richness.
• Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
Step-by-Step Instructions
1. Prepare the Pierogies: Follow the package instructions. Boil in water until they float, about 3 minutes. Drain and set aside.
2. Prep the Ingredients: Slice kielbasa thinly (or cut thicker slices in half) and chop the onion.
3. Cook the Kielbasa: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the kielbasa, turning until browned on both sides. Set aside, retaining any butter and flavorful bits.
4. Sauté the Onion: Add a bit more butter to the skillet and stir in the onions. Cook until softened and translucent.
5. Combine & Sauté: Add the cooked pierogies and browned kielbasa back to the skillet. Stir well to coat everything with the butter, cooking for a few more minutes until the pierogies are slightly browned.
6. Serve and Enjoy: Dish out the pierogies and kielbasa hot from the skillet. Each bite will have that perfect balance of buttery goodness!
Best Way to Cook Frozen Pierogies
For soft, moist pierogies, boil them directly from frozen. Simply drop them into a pot of boiling water, wait for the water to return to a boil, and cook for about 3 minutes before draining.
Skillet Pierogies and Kielbasa
Equipment
- 12-Inch Skillet
- Stock Pot
- Wooden Spoon
Ingredients
- 5 tablespoons butter
- 1 pound kielbasa thinly sliced
- 25 mini pierogies
- 1 medium onion coarsely chopped
Instructions
- Cook the pierogies according to the package instructions. We recommend boiling them in water until they float, about 3 minutes. Drain and set aside.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the kielbasa, turning frequently until browned. Set aside.
- Add the remaining 3 tablespoons of butter to the skillet, then add the onions. Saute until tender.
- Add the pierogies and kielbasa back into the skillet, stirring until everything is well coated in butter and heated through. Serve warm and enjoy!