This Perogies and Sausage Skillet is a hearty meal that’s ready in just 25 minutes! Made with frozen potato and cheese perogies and smoked sausage pan-fried and drenched in a simple cream sauce.
Table of Contents
Let’s just get it over with right here: perogi, perogies, pierogi, pierogies — we all have our own way of spelling it (and yes, I do have Eastern European in my heritage!) and we will continue to disagree 😉
No matter how you spell it though, this Perogies and Sausage Skillet is such a great easy dinner. It’s made with frozen potato and cheese perogies and smoked turkey sausage smothered in a super simple creamy sauce.
Just 7 ingredients and 25 minutes!
Looking for more perogie recipes? Try my Sheet Pan Perogies and Sausage, Perogies with Bacon and Onions, or Saskatoon Perogies!
Got extra smoked sausage? Try this One Pan Sausage and Rice or this Sausage Potato Soup with Kale.
Ingredients Needed:
- Frozen Perogies: I use potato and cheese perogies, but feel free to use your favorite variety.
- Oil: we’ll use a neutral flavored oil to sauté the onion and garlic and brown the sausage.
- Onion: finely diced onion creates a delicious flavor base.
- Smoked Sausages: I prefer to use turkey sausages, but any kind will work.
- Garlic: use freshly minced garlic for the best flavor.
- Heavy Whipping Cream: simmered with the perogies and sausages to create a rich sauce.
- Salt and Pepper: a couple of simple seasonings to finish out the delicious flavor of this dish.
How to Make a Perogies and Sausage Skillet
This Perogies Recipe is ready in just 25 minutes making it the perfect quick and easy dinner!
- Cook the perogies: Cook the perogies in a pot of salted boiling water until they float to the top.
- Brown the sausage: In a skillet, heat oil, then add in sliced sausages and cook until browned.
- Cook the aromatics: Add the onion to the skillet and cook until soft, then stir in garlic and cook for 1 minute.
- Combine with the sauce: Drain the perogies, then add them to the pan with the sausage. Cook until crispy, then add the cream and simmer until thickened.
Perogies and Sausage Skillet FAQs
Yes! Boiling the perogies cooks them all the way through, while pan frying them gives them that golden, crispy exterior. You need both steps for the best perogies.
I don’t recommend it. Starting the frozen perogies in the pan can result in the outside burning before the inside is cooked through. For the best results, boil them first.
The best way to pan fry the perogies is to cook them over medium-high heat for about 2-3 minutes. Make sure there’s enough room in the pan for the perogies to crisp up and that you flip them so they cook on both sides.
A cream sauce is just what your Perogies and Sausage Skillet needs. It’s made with a sautéed onion and garlic flavor base, heavy whipping cream, salt, and pepper. So simple and so delicious!
Leftover sausage and perogies will last in an airtight container in the fridge for 2-3 days. To reheat, warm on low on the stove or in the microwave until heated through.
Tips and Notes
- If your skillet is on the smaller side, you can remove the sausage and onions before you add in the perogies to make sure they get nice and crispy.
- Add veggies. Feel free to sauté other veggies with the onion to bulk it up a bit. Try peppers, zucchini, mushrooms, broccoli florets, you name it.
- If you like it saucier, simply add more cream!
Serving Suggestions
Serve your Perogies and Sausage Skillet on its own or with a side of Roasted Potatoes, Roasted Veggies, or Green Beans with Bacon!
More Skillet Dinners You’ll Love
Perogies and Sausage Skillet
written by Ashley Fehr
Ingredients
- 1 lb frozen potato and cheese perogies
- 1 tablespoon oil
- 1 medium onion (finely diced)
- 4 fully cooked smoked sausages (I prefer to use turkey, any will work)
- 1 tablespoon freshly minced garlic
- ½-1 cup heavy whipping cream (depending on how saucy you like it)
- salt and pepper
Instructions
- Bring a large pot of water to a boil and salt well. Add perogies and cook just until they float to the top (about 5 minutes).
- Meanwhile, heat a large skillet over medium high heat and add oil.
- Slice sausages and add to the skillet, cooking until lightly browned on each side, about 5 minutes.
- Add onion and cook until softened, 2-3 minutes (careful not to burn!).
- Stir in garlic and cook 1 minute.
- Drain perogies when done and add to the hot pan with the sausage (if your pan is on the smaller side or you want to make sure the perogies get crispy, you can remove the sausage and onions so you have more room). Cook until slightly crispy on each side, about 2-3 minutes.
- Add cream to the pan (add sausage as well if it was removed), and simmer on medium heat until the cream thickens to a sauce, about 2-3 minutes. If desired, add more cream so that it is as saucy as you like it.
- Remove from heat. Taste, adjust seasonings (salt and pepper) as desired and serve.
Notes
Nutrition Information
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Dottie says
I made it for my family last night and they adored it! Thank you for kickin’ it up a notch!
The Recipe Rebel says
So happy to hear that! Thank you Dottie!
Heather Vale says
This has become a staple in our house! So delicious and filling. I follow the recipe exactly as written.
The Recipe Rebel says
Love it! Thank you!
Carrie Evans says
We loved this! I added bell peppers and sautéed them with the peppers. I browned the pierogis in butter and minced garlic and added Italian season with the heavy cream. Thanks for this recipe!
The Recipe Rebel says
Great to hear!
Jennifer Yates says
Holy crap it was delicious. Double the recipe it will be gone
The Recipe Rebel says
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
AshleyK says
Just made this! Very good and filling! I added a little bit of Italian seasoning. I will definitely make again.
The Recipe Rebel says
Hi AshleyK! So glad you enjoyed the recipe! Thank you for the review!
Elaine Black says
This is a keeper! I added a can of green beans and browned the pierogis in butter.
My husband agreed it was delicious!
Stephanie Margalski says
Delighted. I’m polish and my granny use to make perogies all the time. I loved the cream sauce. I added peppers at the same time of the sausage, turned out perfect!
The Recipe Rebel says
Hi Stephanie! So glad you enjoyed the recipe! Thank you for this kind review!
Pat says
Instead of boiling the frozen pierogies I add a little water to my skillet with butter ,onions and the pierogies on top. Cover for a few minutes then uncover and crisp up. Saves a step and saves time
The Recipe Rebel says
Hi Pat! So glad you enjoyed the recipe! Thank you for the review!
Debbie says
I made something like this with the sausage and pierogies but I tossed in some frozen veggies and made it a complete meal
I had no idea what to make for dinner… it’s called open the freezer and let your imagination work. ❤️
The Recipe Rebel says
Glad you enjoyed it Debbie!
Carmen says
Super easy and yummy.
The Recipe Rebel says
Hi Carmen! So glad you enjoyed the recipe! Thank you for this kind review!
Chris says
Haven’t heard of perogies in England what else could l use instead?
The Recipe Rebel says
Hi Chris, you could maybe try ravioli? I’m not sure because I’ve only made this with perogies. It’s a potato based dumpling.
Monk says
I used one can condensed cream of mushroom soup and one can of water for the sauce. To thicken it I took the browned kielbasa out of the pan and into a bowl and mixed in 1 table spoon of corn startch into the bowl of browned kielbasa. I then crisped the perogies, put browned kielbasa back into pan, added sauce and let it simmer for about 10 minutes. It turned out great.
The Recipe Rebel says
Glad that worked for you, Monk.
Chef Billardee says
Is 4 sausages about a pound?
Monk says
I used one pound of smoked kielbasa which turned out well with a dozen cheese and potatoe perogies.
The Recipe Rebel says
Hi! I didn’t weigh mine.
LisaB says
So good and perfect quick weeknight dinner
The Recipe Rebel says
Thanks Lisa!
Carole Lietz says
Step 7 says “Add cream back to the pan”. When was it ever in the pan? Or is this the first step in making the sauce?
The Recipe Rebel says
Hi Carole! It’s just a typo. That’s when you add it! Hope you enjoy it!