dinner · entree · pork

Sausage and Pepper Pierogi Skillet

I can’t believe I’ve waited 28 years before tasting my very first pierogi.

Have I been living under a rock??! No…Polish food just isn’t big where I come from. I’m so glad I’ve tried them now, though. I mean, is there anything possibly better than mashed potato stuffed pasta? What kind of glorious invention is that?!

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To add even more gloriousness to my first pierogi tasting, I added ground sweet Italian sausage and some colorful bell peppers. I can’t take complete credit for this dish; I spotted it in a recent issue of Food Network magazine and I knew I had to try it.

Sorry for the brief blog post, but when you’ve been writing for 6 hours already today, your brain is pretty much already in meltdown mode! The delicious recipe makes up for the short post, though…trust me on that one.

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Sausage and Pepper Pierogi Skillet

  • Servings: 4
  • Difficulty: Easy
  • Print

A simple skillet made with pierogi, Italian sausage, peppers, and onions.

Ingredients

  • 2 lbs. frozen potato-and-onion pierogi
  • 1 TBS. olive oil
  • 1 lb. ground sweet Italian sausage
  • 1 red bell pepper, sliced lengthwise
  • 1 yellow pepper, slied lengthwise
  • 1 red onion, sliced
  • 2 garlic cloves, minced
  • 1 tsp. ground red pepper flakes
  • 2 TBS. unsalted butter

Directions

  1. Bring a large pot of water to a boil, add frozen pierogi. Cook according to package instructions. Drain, reserving 3/4 cup of the cooking water.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking up with a spoon, until browned, about 6-7 minutes. Add bell peppers, onion and garlic, continue cooking until soft…about 6-8 minutes longer. Stir in red pepper flakes and butter.
  3. Return drained pierogi to empty pot and pour 1/4 cup cooking water over the top. Pour sausage mixture into pierogi pot and toss, adding more cooking water if needed.

Step-By-Step Instructions

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Bring a large pot of water to a boil, add frozen pierogi. Cook according to package instructions. Drain, reserving 3/4 cup of the cooking water.

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Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking up with a spoon, until browned, about 6-7 minutes.

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Add bell peppers, onion and garlic, continue cooking until soft…about 6-8 minutes longer. Stir in red pepper flakes and butter.

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Return drained pierogi to empty pot and pour 1/4 cup cooking water over the top. Pour sausage mixture into pierogi pot and toss, adding more cooking water if needed, until everything is well combined.

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signature

 

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6 thoughts on “Sausage and Pepper Pierogi Skillet

  1. I love pierogies, unfortunately I can’t eat them as often as I would like since I’ve been cutting back on simple carbs. I may have to treat myself to a small serving someday soon, because the dish you made looks really tempting!

    1. Totally understand. Carbs are my crutch! It’s always so hard for me to cut back. I’m supposed to be trying this Whole30 thing here soon, so we’ll see how it goes. And you should always have a Treat Your Self day, pierogis would be perfect for that!

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