This Kielbasa Pierogi Skillet Meal has been on repeat in our home and is packed full of flavor with minimal ingredients. We're using fully cooked Polska Kielbasa and frozen pierogies for a short cut dinner that is ready to eat in 30 minutes!
I think we can all agree that pierogies are delicious. However, when you fry them in butter and combine them with keilbasa, peppers, onions and cheese, they are on another level! 🔥🔥
There is another win regarding this recipe...my entire family (including the kids) ate it, and liked it. Shocking right?
For more kid friendly dinner recipes, try these Air Fryer Chicken Bites, Crispy Orange Chicken, and Beef Tacos.
Jump to:
Why You'll Love This Recipe:
- Minimal Mess. You only need a skillet and a pot of boiling water.
- Quick and Easy. Ready to eat in 30 minutes with simple techniques used.
- Family Favorite. My kids and husband loved this recipe, which is sometimes a challenge.
- Easy on the Budget. This recipe costs about $20 and fed our family of four easily.
For more budget friendly recipes, try this Beef Broccoli Stir Fry with Noodles, Ground Chicken Spaghetti, or Dutch Oven Pulled Chicken.
Ingredients:
Polska Kiełbasa: I always keep at least one of these in the freezer because it's great for quick weeknight dinners like this one, or just cooked up as a stir fry or in this Kielbasa Pasta recipe. This particular one was chicken and pork, but I buy the beef one all the time too. I can't tell too much of a difference in flavors. Make sure it's fully cooked and you're good to go.
Pierogies: I always get the Mrs. T's brand and this 4 cheese medley tasted amazing in this dish.
*Visit the recipe card below for the full ingredient list and quantities.
Substitutions and Variations:
- Feel free to use any type of pierogi for this recipe. There's a variety of choices, like onion, different cheeses, etc.
- The Colby Jack cheese can be substituted with cheddar cheese, pepper jack, etc.
How to Make Kielbasa Pierogies:
Step 1: Cut the kielbasa into thin ½ inch slices. Preheat the oven to 400 degrees. Bring a large pot of water to a boil on the stovetop.
Step 2: While the water is coming to a boil, heat a large skillet over medium heat on the stovetop. Add in 1 tablespoon of olive oil and allow it to heat up. Add the kielbasa into the skillet and try to place in an even layer, so most of them are lying flat on the pan. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes. Remove the sausage to a plate and return the skillet to the stovetop.
Step 3: Reduce the heat to medium low and toss in the bell peppers, onions and salt and pepper. Cook until softened, stirring frequently (about 4-6 minutes), then transfer the peppers and onions to the plate with the kielbasa. Return the skillet to the stovetop, but turn off the heat.
Step 4: Carefully add the frozen pierogies into the boiling water for about 4-5 minutes. Strain the periogies and remove as much of the water as possible.
Step 5: Give the skillet a quick wipe if needed, then heat to medium low and add in the butter. Allow it to melt, but not brown. Add the pierogies to the skillet and cook for about 2 minutes on each side until golden brown. Turn off the heat.
Step 6: Top the pierogies with kielbasa, peppers and onions, then a layer of cheese. Transfer the skillet to the oven and cook for 4-5 minutes to melt the cheese. *Note: Be careful when removing from the oven. I like to slip an oven mitt over the handle of the skillet and keep it there so I (or someone else) doesn't forget that it's super hot.
Step 7: Top with green onions. Serve and enjoy! Sour cream is great on the side too.
Expert Tips:
- Don't over boil the pierogies. They will get mushy and be difficult to fry.
- When removing the pierogies from the boiling water, make shake the strainer a bit before adding them into the skillet. This will remove most of the water and they'll fry better.
- I don't recommend reducing the amount of butter in the pan. It helps the pierogies get golden without sticking to the pan too much.
Busy on the weeknights, whip up these dinners in under 30 minutes:
Ground Beef Hashbrown Casserole
More Shortcut Dinner Recipes to Try:
If you tried this Kielbasa Pierogi Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Kielbasa Pierogi Skillet Meal
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Kielbasa Pierogi Skillet Meal has been on repeat in our home and is packed full of flavor with minimal ingredients. We're using fully cooked Polska Kielbasa and frozen pierogies for a short cut dinner that is ready to eat in 30 minutes!
Ingredients
- 1 tablespoon olive oil
- 14 ounce fully cooked Polska Kielbasa
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 16 ounce frozen pierogies
- 3 tablespoons salted butter
- 3 ounces Colby Jack Cheese, shredded from the block
- 1 tablespoon green onion, diced
- Optional: Sour cream for serving
Instructions
- Cut the kielbasa into thin ½ inch slices. Preheat the oven to 400 degrees. Bring a large pot of water to a boil on the stovetop.
- While the water is coming to a boil, heat a large skillet over medium heat on the stovetop. Add in 1 tablespoon of olive oil and allow it to heat up. Add the kielbasa into the skillet and try to place in an even layer, so most of them are lying flat on the pan. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes. Remove the sausage to a plate and return the skillet to the stovetop.
- Reduce the heat to medium low and toss in the bell peppers, onions and salt and pepper. Cook until softened, stirring frequently (about 4-6 minutes), then transfer the peppers and onions to the plate with the kielbasa. Return the skillet to the stovetop, but turn off the heat.
- Carefully add the frozen pierogies into the boiling water for about 4-5 minutes. Strain the periogies and remove as much of the water as possible.
- Give the skillet a quick wipe if needed, then heat to medium low and add in the butter. Allow it to melt, but not brown. Add the pierogies to the skillet and cook for about 2 minutes on each side until golden brown. Turn off the heat.
- Top the pierogies with kielbasa, peppers and onions, then a layer of cheese. Transfer the skillet to the oven and cook for 4-5 minutes to melt the cheese. *Note: Be careful when removing from the oven. I like to slip an oven mitt over the handle of the skillet and keep it there so I (or someone else) doesn't forget that it's super hot.
- Top with green onions. Serve and enjoy! Sour cream is a great option to have on the side too.
Notes
- Don't over boil the pierogies. They will get mushy and be difficult to fry.
- When removing the pierogies from the boiling water, make shake the strainer a bit before adding them into the skillet. This will remove most of the water and they'll fry better.
- I don't recommend reducing the amount of butter in the pan. It helps the pierogies get golden without sticking to the pan too much.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Polish
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