Pierogi Sausage Skillet is a one-skillet dish made with bacon, onion, smoked sausage, and pan-fried pierogi, all topped and baked with cheddar cheese. Try my Hamburger Macaroni Skillet for another delicious skillet meal.
Pierogi Sausage Skillet
It’s nice when a meal can be made in one dish. In this case, get out your trusty cast-iron skillet, or any oven-safe skillet you have. The dish goes from the stovetop to the oven (just for a few minutes) to give you a cheesy and comforting dinner in about half an hour. Frozen pierogi are fried in butter and mixed with bacon, onion, garlic, and slices of smoked sausage ring.
Ingredients & Substitutions
Smoked Sausage Ring: You could use any kind of smoked sausage you prefer, like kielbasa, andouille, hot smoked, or even Cajun style. Turkey-smoked sausage would also be good!
Pierogi: I used frozen potato and cheese pierogi. But, with all the flavors out there, choose your favorite. Your best bet would be to make your own homemade pierogi!
How to Store Pierogi Sausage Skillet
Once cooled to room temperature, store leftovers in an airtight container in the refrigerator. They will last up to 2-3 days. Reheat in the microwave or over low heat on the stovetop.
Dinner Ideas
Pierogi Sausage Skillet
Ingredients
- 5 slices bacon, uncooked and chopped into bite-sized pieces
- 1 ring smoked sausage, or kielbasa, cut into quarter-inch slices
- 1 medium yellow onion, diced (approximately 1 cup)
- 1 teaspoon garlic, minced
- 3 tablespoons butter
- 20 frozen potato and cheese pierogi, or any flavor
- 1 cup heavy whipping cream
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 400°F.
- In a large, oven-safe skillet over medium heat, add bacon pieces and cook until crispy.
- Add sausage slices and onion and cook until onion is translucent (10-15 minutes). Add garlic and cook one more minute. Transfer the mixture to a bowl. Tent it with aluminum foil to keep warm.
- To the same skillet, add butter. Once hot, add pierogi and sear on all sides (about 5-8 minutes).
- Add meat mixture back into the skillet with the pierogi and stir to combine.
- Reduce heat to medium-low. Add heavy cream and cook until thickened.
- Top mixture with cheese and transfer skillet to oven. Bake 5 minutes, or until cheese is melted, bubbly, and browned.
- Remove from oven and serve hot, garnished with parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
Can mini pierogi be used?
loved this!
I usually love the recipes I get from here, but I’m not sure if a step may be missing, such as draining the bacon grease, but it was so beyond greasy and gross. Could not finish.
Can I use something else beside heavy whipping cream?