Description
Smoky, buttery, and satisfying, this Pierogies and Kielbasa recipe is a quick, comforting dinner perfect for weeknights or hearty family meals.
Ingredients
Scale
Pierogies & Kielbasa
- 1 package (16 oz) frozen pierogies (any flavor)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, thinly sliced
- 14 oz smoked kielbasa, sliced into rounds
- Salt and pepper, to taste
For Serving (Optional)
- Sour cream
- Chopped fresh parsley
Instructions
- Prepare the Skillet: In a large skillet over medium heat, add olive oil and butter. Let them melt together, creating a flavorful base for the other ingredients.
- Caramelize the Onions: Add the thinly sliced onion to the skillet. Cook, stirring occasionally, until onions are deeply golden and caramelized, about 8–10 minutes. This will develop lots of sweet, savory flavor.
- Brown the Kielbasa: Push the onions to one side of the skillet and add the sliced kielbasa. Cook the kielbasa for 5–7 minutes, flipping or stirring occasionally, until the rounds are nicely browned on each side and heated through.
- Cook the Pierogies: Meanwhile, prepare the frozen pierogies according to the package directions. Most commonly, this will mean boiling them in salted water for a few minutes until they float to the surface, or pan-frying for extra crispness.
- Combine Everything: If you boiled the pierogies, drain them well. Add the pierogies to the skillet with the kielbasa and onions. Gently stir everything together and cook for another 3–4 minutes, allowing the pierogies to lightly crisp in the butter and oil and letting the flavors meld.
- Season and Serve: Season the whole dish with salt and pepper to taste. Serve hot, with optional sour cream and a sprinkling of chopped fresh parsley for a bright, creamy finish.
Notes
- For extra flavor, consider adding a clove of minced garlic with the onions.
- You can use any flavor of pierogies—cheese, potato, or mushroom work well.
- If you prefer extra-crispy pierogies, finish by pan-frying them in the skillet with a bit more butter.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in a skillet.
- Serve with a crisp salad or steamed vegetables to round out the meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 510
- Sugar: 6g
- Sodium: 1150mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg