Description
A quick and hearty Pierogies and Kielbasa Skillet Dinner combining tender boiled pierogies, savory browned kielbasa, and sweet sautéed onions, all cooked in butter for a flavorful one-pan meal ready in just 25 minutes.
Ingredients
Scale
Main 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. Once cooked, drain them and set aside.
- Brown Kielbasa: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced kielbasa and cook, turning often, until well browned and caramelized. Remove from skillet and set aside.
- Sauté Onions: In the same skillet, melt the remaining 3 tablespoons of butter and sauté the coarsely chopped onion over medium heat until tender and translucent, about 5 minutes.
- Combine and Heat Through: Return the boiled pierogies and browned kielbasa to the skillet with the sautéed onions. Stir gently to coat everything evenly with butter and cook until everything is heated through, about 3-4 minutes.
- Serve: Serve the pierogies, kielbasa, and onions warm for a satisfying and delicious skillet dinner.
Notes
- Mini pierogies can usually be found frozen in the freezer section; follow package instructions for boiling times as they may vary slightly.
- For added flavor, consider topping with chopped fresh parsley or a dollop of sour cream.
- You can substitute kielbasa with another smoked sausage if preferred.
- If you want a crispier texture, after boiling pierogies, you can pan-fry them in butter until golden brown before combining with the kielbasa and onions.
