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
Scale
- 1 tablespoon olive oil
- 14 ounce fully cooked Polska Kielbasa
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1/2 teaspoon salt
- 1/8 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 1/2 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