Description
This Pierogies and Kielbasa Skillet Dinner is a quick and hearty one-pan meal that combines tender mini pierogies, savory browned kielbasa, and sweet sautéed onions. Ready in just 25 minutes, it’s perfect for a comforting weeknight dinner that the whole family will enjoy.
Ingredients
Scale
Ingredients
- 5 tablespoons butter
- 1 pound kielbasa, thinly sliced
- 25 mini pierogies
- 1 medium onion, coarsely chopped
Instructions
- Boil Pierogies: Cook the mini pierogies according to the package instructions by adding them to boiling water and returning the water to a boil for 3 minutes. Drain them and set aside to prevent overcooking.
- Brown Kielbasa: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the thinly sliced kielbasa and cook, turning frequently, until well browned and slightly crispy on the edges. Remove the kielbasa from the skillet and set aside.
- Sauté Onions: In the now empty skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the coarsely chopped onion and sauté until they become tender and translucent, about 5 minutes.
- Combine and Heat Through: Return the cooked pierogies and browned kielbasa to the skillet with the sautéed onions. Gently stir everything to coat the ingredients evenly with butter and heat until warmed through, about 2-3 minutes.
- Serve: Spoon the pierogies, kielbasa, and onions onto plates and serve warm for a hearty and flavorful meal.
Notes
- Be careful not to overcook the pierogies during boiling to avoid them becoming mushy.
- For extra crispiness, you can pan-fry the boiled pierogies briefly before combining with the kielbasa and onions.
- You can substitute kielbasa with other smoked sausages if desired.
- This dish pairs well with a side salad or steamed vegetables for added freshness.
