There’s nothing quite like the comforting combination of golden pierogies, smoky kielbasa, and caramelized onions sautéed in rich butter.
This Pierogies and Kielbasa Skillet recipe is a go-to for busy weeknights when you want something hearty and satisfying in under 30 minutes.
Why You’ll Love This Recipe
Super Quick: Just a few ingredients and one skillet.
Family Favorite: Both kids and adults love the buttery, cheesy pierogies and flavorful sausage.
Crowd Pleaser: Great for potlucks, family dinners, or casual get-togethers.
Ingredients You’ll Need
5 tablespoons butter, divided
1 pound Kielbasa, thinly sliced
25 mini pierogies (store-bought, frozen)
1 medium onion, coarsely chopped
How to Make Pierogies and Kielbasa
Step 1: Boil the Pierogies
Bring a large pot of water to a boil.
Add the pierogies and cook according to package instructions—typically, boil for 3 minutes until they float.
Drain and set aside.
Step 2: Brown the Kielbasa
In a large skillet over medium-high heat, melt 2 tablespoons of butter.
Add the sliced kielbasa and cook, turning often, until browned on all sides (about 5–7 minutes).
Transfer to a plate and set aside.
Step 3: Sauté the Onions
In the same skillet, melt the remaining 3 tablespoons of butter.
Add chopped onions and cook until they’re soft and golden, about 5 minutes.
Step 4: Combine and Heat
Add the cooked pierogies and browned kielbasa back into the skillet.
Stir to coat everything in the buttery onions.
Cook for another 2–3 minutes until heated through.
Step 5: Serve
Serve warm straight from the skillet. Enjoy as-is or with sour cream on the side for dipping.
What to Serve with It
A side of sour cream, apple sauce, or stone-ground mustard
A crisp green salad or steamed broccoli
Warm crusty bread or dinner rolls
Variations & Substitutions
Swap mini pierogies with regular-sized ones or use homemade pierogies
Add sautéed bell peppers, mushrooms, or spinach for extra veggies
Use turkey sausage or chicken sausage for a leaner twist
Storage & Reheating Tips
Fridge: Store leftovers in an airtight container for up to 3 days
To Reheat: Warm in a skillet over medium heat with a little butter, or microwave until hot
FAQs
Can I use frozen pierogies straight from the freezer?
Yes! Just follow the boiling instructions on the package—no need to thaw them first.
Can I make this in advance?
Yes! You can cook the pierogies, kielbasa, and onions ahead of time. Reheat in a skillet just before serving.
Is this dish freezer-friendly?
It’s best enjoyed fresh, but leftovers can be frozen and reheated for later.
Final Thoughts
This Pierogies and Kielbasa recipe is one of those rare meals that’s both easy to make and completely crave-worthy.
The buttery pierogies, smoky sausage, and golden onions make for a simple but incredibly comforting dinner.
Pierogies and Kielbasa
Ingredients
- 5 tablespoons butter
- 1 pound Kielbasa thinly sliced
- 25 mini Pierogies
- 1 medium onion coarsely chopped
Instructions
- Cook pierogies per package directions (boil ~3 mins), then drain and set aside.
- In a large skillet, melt 2 tbsp butter over medium-high heat.
- Brown kielbasa and remove from pan.
- Add remaining 3 tbsp butter and sauté onions until tender.
- See full steps with tips & photos → https://p4pd.org/pierogies-and-kielbasa/
Notes
- Use any flavor of pierogies—cheddar, potato, or onion all work well.
- Swap kielbasa for turkey sausage or plant-based sausage for a lighter option.
- Add sautéed bell peppers or cabbage for extra veggies.
- Great as leftovers—reheat in a skillet for crispy edges!
