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, or try it in this Italian Sausage and Peppers.
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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DavidW says
Made this for dinner tonight, it was a hit, will be making this again.