When it comes to comfort food, few dishes can rival the timeless combination of pierogies and kielbasa. This hearty, flavor-packed meal brings together tender, doughy pierogies stuffed with creamy potatoes or cheese and smoky, savory kielbasa sausage. It’s a quick, one-skillet wonder that delivers big on taste and minimal cleanup—a win-win for busy weeknights or a casual family dinner.
Rooted in Eastern European traditions, this dish is both nostalgic and satisfying. Add caramelized onions, a touch of garlic, and a dollop of sour cream, and you have yourself a meal that feels like a warm hug on a plate. Let’s dive into the recipe!
Ingredients
For the Main Dish:
- 1 package (16 oz) frozen pierogies (potato and cheese or your preferred flavor)
- 1 lb kielbasa sausage, sliced into ½-inch rounds
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ½ tsp smoked paprika
- Salt and pepper to taste
For Serving:
- Sour cream
- Fresh parsley, chopped
- Green onions, sliced
Instructions
1: Cook the Pierogies
- Boil the Pierogies: Bring a large pot of salted water to a boil. Add the frozen pierogies and cook for 2–3 minutes, or until they float to the surface. This indicates they’re fully cooked.
- Drain and Set Aside: Use a slotted spoon to transfer the pierogies to a colander. Let them drain while you prepare the kielbasa.
2: Sauté the Kielbasa
- Heat the Skillet: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the kielbasa slices and cook for 4–5 minutes per side, or until they’re browned and slightly crisp.
- Remove from the Skillet: Transfer the cooked kielbasa to a plate and cover it with foil to keep warm.
3: Caramelize the Onions
- Melt Butter in the Skillet: Add the butter to the same skillet. Once melted, add the sliced onions and cook over medium-low heat for 8–10 minutes, stirring occasionally, until the onions are golden and caramelized.
- Add Garlic: Stir in the minced garlic and cook for 1–2 more minutes, until fragrant.
4: Cook the Pierogies
- Add Pierogies to the Skillet: Push the onions to one side of the skillet. Add the boiled pierogies in a single layer and cook over medium heat for 2–3 minutes per side, or until they’re golden and slightly crispy.
- Season: Sprinkle the pierogies and onions with smoked paprika, salt, and pepper. Stir gently to coat.
5: Combine and Serve
- Add Kielbasa Back: Return the cooked kielbasa to the skillet and toss everything together to combine. Cook for another 2–3 minutes, just to heat through.
- Garnish and Serve: Transfer the pierogies and kielbasa to a serving platter. Garnish with fresh parsley and green onions, and serve with a dollop of sour cream on the side.
Tips for Perfect Pierogies and Kielbasa
- Choose Quality Kielbasa: Look for authentic Polish kielbasa for the best flavor. Smoked or garlic kielbasa adds an extra depth of flavor.
- Don’t Skip the Caramelized Onions: They add a sweet, rich layer of flavor that pairs beautifully with both the pierogies and the sausage.
- Crisp the Pierogies: After boiling, sautéing the pierogies gives them a golden, slightly crisp exterior while keeping the insides soft and creamy.
- Customize the Add-Ins: Throw in some sautéed mushrooms, bell peppers, or even a handful of spinach for added veggies.
Storage Instructions
Refrigerator:
Store leftovers in an airtight container for up to 3 days. To reheat, warm the dish in a skillet over medium heat or in the microwave until heated through.
Freezer:
While the cooked dish is best enjoyed fresh, you can freeze leftover cooked pierogies and kielbasa for up to 1 month. Thaw in the refrigerator overnight and reheat before serving.
Variations
- Cheesy Bake: After sautéing the pierogies and kielbasa, transfer them to a baking dish, top with shredded cheese, and bake at 375°F until bubbly.
- Spicy Kick: Add sliced jalapeños or a pinch of cayenne pepper for heat.
- Vegetarian Option: Replace the kielbasa with sautéed mushrooms, zucchini, or eggplant for a meat-free version.
- Cabbage and Kielbasa: Add sautéed cabbage to the mix for a more traditional Eastern European twist.
- Creamy Style: Stir in a splash of heavy cream or a dollop of cream cheese at the end for a luscious sauce.
Nutrition Details
- Serving Size: 1 portion (about 1/4 of the recipe)
- Calories: 410
- Protein: 16g
- Carbohydrates: 34g
- Fat: 23g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 780mg
- Fiber: 2g
- Sugar: 2g
Note: Nutrition values may vary based on the brands of ingredients used.
FAQ
Q: Can I use fresh pierogies instead of frozen?
A: Absolutely! Fresh pierogies cook faster than frozen ones, so adjust the boiling time to 1–2 minutes or until they float.
Q: Can I make this dish ahead of time?
A: Yes! You can cook the components (pierogies, kielbasa, and onions) separately and store them in the refrigerator. Reheat and assemble everything in the skillet just before serving.
Q: What sides go well with pierogies and kielbasa?
A: A fresh green salad, steamed green beans, or roasted Brussels sprouts complement this dish beautifully.
Q: Can I cook pierogies without boiling them first?
A: You can skip boiling and sauté the pierogies directly from frozen. They’ll take a little longer to cook and may not be as tender inside, but they’ll develop a deliciously crisp exterior.