Description
A hearty and delicious Pierogies and Kielbasa Skillet Dinner featuring tender pierogies, browned kielbasa sausage, and sautéed onions all combined with rich butter for a satisfying one-pan meal ready in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 5 tablespoons butter, divided
- 1 pound kielbasa, thinly sliced
- 25 mini pierogies
- 1 medium onion, coarsely chopped
Instructions
- Boil Pierogies: Cook the mini pierogies according to package instructions by adding them to boiling water. Once the water returns to a boil, let them cook for 3 minutes. Drain 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 frequently until the pieces are well browned. Remove from skillet and set aside.
- Sauté Onions: In the same skillet, melt the remaining 3 tablespoons of butter. Add the coarsely chopped onion and sauté until they become tender and translucent, about 5 minutes.
- Combine and Heat Through: Return the boiled pierogies and browned kielbasa to the skillet with the onions. Stir gently to coat all the ingredients evenly with butter. Cook for a few minutes until everything is heated through.
- Serve: Plate the pierogies, kielbasa, and onions warm. Enjoy your flavorful and comforting skillet dinner!
Notes
- Use mini pierogies for quicker cooking; regular size will require longer boil time.
- You can add additional vegetables like bell peppers or mushrooms for extra flavor.
- For a crispier texture, after boiling pierogies, you may lightly pan-fry them in butter before combining with kielbasa and onions.
- Adjust seasoning with salt and pepper to taste if desired.
