Pierogi and Kielbasa Skillet

Pierogi and kielbasa skillet is a hearty dish that combines the rich flavors of Polish kielbasa sausage with potato and cheese-filled pierogi. A simple sauce of browned onions and butter ties everything together, making it both easy to prepare and satisfying. Ideal for busy weeknights or serving a crowd, this comforting dish delivers a taste of traditional Polish cuisine with minimal effort.

If you enjoyed this recipe, you might also like Kielbasa with fried cabbage or Kielbasa potato skillet with bell peppers.

Easy pierogi with kielbasa recipe   

Pierogi are the ultimate comfort food. Whether filled with potatoes and cheese, sauerkraut or meat, they always hit the spot.

Kielbasa and onions are classic choices that add savory notes to pierogi. This combinations enhances the flavors and textures, making your meal a delightful culinary journey.

Save time by using frozen pierogi instead of homemade! I like to combine kielbasa with pierogi filled with cottage cheese and creamy mashed potatoes, but your favorite flavor will work well, like cheddar cheese and potato mixture, sauerkraut or mushroom filling, they all work well here.

Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.

What are pierogi

Pierogi are traditional dumplings from Central and Eastern Europe, particularly popular in Poland. The dough is made with just of flour and water, and sometimes eggs, its texture is similar to potstickers or ravioli. The dough is rolled out and filled with a variety of ingredients, such as potatoes, cheese, mushrooms, ground meat, or fruit.

Typically, pierogi are boiled and can be pan-fried afterwards for added texture. They’re often served with toppings like sour cream, fried onions, bacon or butter, depending on the filling. As a beloved comfort food, pierogi have many regional variations throughout Poland.

Pierogi and kielbasa ingredients

• Pierogi: For this dish, you can use either fresh or frozen pierogi with your favorite filling, such as potatoes, cheese, mushrooms or sauerkraut.
• Kielbasa: This smoked sausage adds a garlicky, savory flavor that elevates the dish. If kielbasa isn’t available, you can substitute with Andouille, bratwurst, or chorizo.
• Unsalted butter and olive oil: These are used to fry the kielbasa and create a rich butter sauce. 
• Onion: Adds a sweet, savory depth that complements the robust kielbasa and mild pierogi perfectly.
• Salt: Used for boiling the pierogi.
• Black pepper: A simple topping.
• Chives: They add both color and flavor as a garnish. You can also swap chives for parsley if preferred.

Recipe tips

• Avoid using paper towels to drain the sausage while the onions are simmering, as you’ll want to keep as much of the butter on the meat as possible.
• If you’d like to add some vegetables, you can sauté cabbage or bell peppers along with the onions for extra flavor.
• In Poland, it’s common to serve this dish with ketchup on the side.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They reheat well in a nonstick skillet over medium heat.