Perogies and Sausage Skillet

Prep Time 5 minutes
Total Time 25 minutes
Servings 4 servings

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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.

overhead image of perogies and sausage in black skillet on grey background.

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:

ingredients needed for perogies and sausage skillet.
  • 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.
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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!

  1. Cook the perogies: Cook the perogies in a pot of salted boiling water until they float to the top.
  2. Brown the sausage: In a skillet, heat oil, then add in sliced sausages and cook until browned.
  3. Cook the aromatics: Add the onion to the skillet and cook until soft, then stir in garlic and cook for 1 minute.
  4. 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

Do you boil perogies before pan frying?

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.

Can you pan fry frozen 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.

How do you pan fry perogies?

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.

What is a good sauce to put on perogies?

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!

How to store:

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.

perogies and sausage on a plate with green beans.

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!

close up image of pierogis and sausage in skillet with wooden spoon.

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Perogies and Sausage Skillet

4.99 from 61 votes
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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine American
Course Main Course
Servings 4 servings
Calories 209cal


  • 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


  • 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.


*One serving includes 4 perogies and 1 sausage. For larger portions, simply increase the number of sausages and perogies you cook. If you want more sauce, simply add a bit more cream. 

Nutrition Information

Serving: 226grams | Calories: 209cal | Carbohydrates: 41g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 397mg | Fiber: 2g | Sugar: 1g
Keywords perogies and sausage, perogies recipe

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. 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!

  2. AshleyK says

    Just made this! Very good and filling! I added a little bit of Italian seasoning. I will definitely make again.

  3. 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!

  4. 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

  5. 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

      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.

  6. 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.

  7. 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?

4.99 from 61 votes (50 ratings without comment)

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