Classic Perogies and Sausage Skillet Recipe

If you’re craving something hearty, soul-satisfying, and incredibly easy to pull together on a busy weeknight, let me introduce you to my absolute favorite comfort food: Classic Perogies and Sausage Skillet. Imagine pillowy pierogies with golden, crispy edges mingling with juicy chicken sausages and caramelized onion, all finished in a swirl of melting butter and a shower of fresh parsley. This skillet meal is bursting with Eastern European warmth and flavors, but it comes together quickly using just a handful of everyday ingredients. It’s as welcoming and crowd-pleasing as a home-cooked feast, and if you haven’t put this into your regular dinner rotation yet, you’re in for a treat!

Ingredients You’ll Need

The beauty of the Classic Perogies and Sausage Skillet is in its simplicity: just a few staple items transform into a dish that feels both cozy and special. Each ingredient pulls its weight, delivering on flavor, texture, and that irresistible contrast between tender and crispy.

• Frozen pierogies: Choose any flavor you like; these doughy dumplings are the star and soak up all the buttery goodness.
• Chicken sausage: Use your favorite variety for a boost of smoky, savory protein that pairs beautifully with the pierogies.
• Olive oil: A splash gives the sausage that golden, crispy bite on the outside.
• Yellow onion: Sliced into strips, onion adds subtle sweetness and rounds out the flavors in every forkful.
• Butter: Adds richness and helps brown the pierogies perfectly in the skillet for that irresistible finish.
• Fresh parsley (optional): A sprinkle at the end brightens the dish and adds a pop of color that makes your skillet meal look extra inviting.

How to Make Classic Perogies and Sausage Skillet

Step 1: Prepare the Pierogies

Bring a large pot of water to a boil and add your frozen pierogies straight from the freezer. Cook them for 4 to 5 minutes, or until they float to the surface—a sign they’re perfectly tender and cooked through. You don’t need to thaw them first! While the pierogies boil, you’ll have just enough time to get your sausage and onions going.

Step 2: Cook the Sausages

Heat olive oil in a large, wide skillet over medium-high heat. Add the sliced chicken sausages and let them sizzle for 2 to 3 minutes, flipping occasionally to get those golden, caramelized edges that add so much flavor. The aroma at this point is irresistible!

Step 3: Add the Onion

Stir in the thinly sliced onion strips with the sausage coins. Cook for another 2 to 3 minutes, giving the onion just enough time to soften and start turning golden. The onions meld with the sausages, creating a savory-sweet base for the pierogies to soak up.

Step 4: Combine and Brown Everything

Use a slotted spoon to transfer the boiled pierogies directly into the hot skillet, nestling them among the sausage and onion. If possible, spread them out so one side of each pierogi is touching the pan. This is where the skillet magic happens, creating that deliciously crispy crust on the bottom.

Step 5: Add Butter and Finish Cooking

Dot small pieces of butter all around the pan and let everything cook for another 4 to 5 minutes, gently tossing or turning the pierogies now and then. The butter helps the pierogies get those beautifully browned spots and infuses the whole dish with a rich, luxurious finish.

Step 6: Serve with a Flourish

Just before serving, scatter fresh parsley over the skillet for brightness and color. Serve the Classic Perogies and Sausage Skillet hot, straight from the skillet, preferably with some good company and hungry appetites.

How to Serve Classic Perogies and Sausage Skillet

Garnishes

A simple sprinkle of fresh parsley goes a long way in adding color and vibrancy to this dish. For something extra, try a dollop of sour cream, a dusting of cracked black pepper, or even sliced chives. These little touches make your Classic Perogies and Sausage Skillet feel restaurant-worthy—right at home.

Side Dishes

This skillet is hearty enough to be a meal on its own, but it’s lovely alongside a fresh green salad with vinaigrette or a platter of tangy pickled vegetables. Homemade applesauce or a light cucumber salad can add that refreshing note, balancing out the buttery richness of the main dish.

Creative Ways to Present

For a fun twist on serving, try piling everything onto a large wooden board or a colorful platter and letting everyone pull from the center. You could also offer small ramekins of different dipping sauces—think sour cream, grainy mustard, or herbed yogurt—to invite everyone to customize each bite of this Classic Perogies and Sausage Skillet.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pierogies might lose a little crispness, but the flavors continue to meld and are just as satisfying the next day.

Freezing

If you want to freeze the cooked Classic Perogies and Sausage Skillet, let everything cool completely before packing into freezer-safe bags or containers. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, place the leftovers back in a skillet with a splash of water or a tiny bit of butter. Warm over medium heat, covered, until heated through. For a crispier texture, uncover during the last few minutes and let the pierogies brown once more.

FAQs

Can I use a different type of sausage?

Absolutely! While chicken sausage is convenient and flavorful, pork, beef, or even spicy sausages can be delicious here. Choose what you love—all work beautifully in the Classic Perogies and Sausage Skillet.

Do I need to thaw the pierogies before cooking?

There’s no need to thaw! The frozen pierogies go straight from freezer to boiling water, saving you precious prep time and making this dish perfect for last-minute cravings.

Can I add vegetables to the skillet?

Yes! Feel free to toss in sliced bell peppers, mushrooms, spinach, or even some baby kale for a veggie boost. Just add them in when the onions go into the skillet so they have time to soften and blend into the dish.

What’s the best way to get the pierogies crispy?

After boiling, let them hit the hot skillet in an even layer and avoid stirring too much. Adding butter when browning them helps create that delightful golden crust on the outside of each pierogi.

Is this dish suitable for meal prep?

Definitely! Classic Perogies and Sausage Skillet holds up well in the fridge and reheats easily for lunch or dinner throughout the week. Just keep garnishes like parsley and sour cream separate until serving for the freshest results.

Final Thoughts

I hope you can taste the comfort and simplicity in every bite of this Classic Perogies and Sausage Skillet. Whether you’re sharing it with friends or just need a quick, cozy dinner, it’s a dish that brings a little joy to the table every time. Give it a try, and let it become one of your favorite go-to meals!

Print