Pierogies Sausage Skillet (2024)

FAQs

How to cook frozen pierogies in a skillet? ›

Cover bottom of frying pan with cooking oil, margarine or butter and heat to 190 °C (375 °F) or medium heat. Place frozen perogies into frying pan and fry for approximately 3-4 minutes until golden brown. Then, turn perogies over and brown on other side for 3-4 minutes.

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.

It is recommended to use a non-stick or cast iron skillet when cooking pierogies in a pan. These pans distribute heat evenly, preventing the pierogies from sticking to the surface and ensuring they cook uniformly. A pan with a larger surface area will allow you to cook more pierogies at once.

Serving Suggestions

Serve your Perogies and Sausage Skillet on its own or with a side of Roasted Potatoes, Roasted Veggies, or Green Beans with Bacon!

In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning. Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!

Using freshly frozen homemade pierogies is perfect too. Or you can even let frozen ones thaw just a little bit. You want to make sure they are fully tossed or brushed with olive oil, covered in some salt, pepper and garlic. Then top them with the onions and roast!

Prepare the Pierogi: In a frying pan, simply add a bit of butter or oil before arranging the pierogi in a single layer, making sure they don't overlap. Pan Fry the Pierogi: In the pan, fry the pierogi for 3-4 minutes on each side until they turn a golden brown and get crispy.

Gently separate thawed (not frozen) pierogi and place one by one into water and cook for 3-5 minutes until they float to the surface. Be careful not over-cook or they will come apart. Remove with a slotted spoon and place on a dish towel to remove excess water.

Spoiled pierogi often have a sour smell, a change in texture, or visible mold. If you notice any of these signs, it's best to discard them.

Why do my perogies always stick to the pan? ›

The trick to non-stick perogies in the pan, is that the pan must be HOT before adding even the oil/butter. I always boil them first until they float. Drain them using a sieve. I use a stainless steel pan.

Directions. Preheat a griddle to low heat and add 1 tablespoon of duck fat. Toss in the sliced onions to coat them evenly, and arrange them in a single layer on the griddle. Place the frozen pierogies on top of the onions and allow the onions to cook on low heat while the steam begins to thaw the pierogies.

Sour cream's tangy touch: Enjoying pierogi with a spoonful of sour cream is traditional. Its creamy consistency and tangy undertone enrich the pierogi experience.

After all pierogi are cooked, place in bowl or on platter. Pierogi are excellent if they are lightly pan fried in oil or butter after boiling. Serve sour cream and sprinkled with crumbled bacon, more sautéed onions or fresh dill.

Traditional Sour Cream Sauce

This is a classic Eastern European choice for pierogi.

Add 1 teaspoon of salt to a pot of water and bring to a hard boil. Gently separate thawed (not frozen) pierogi and place one by one into water and cook for 3-5 minutes until they float to the surface. Be careful not over-cook or they will come apart.

Cook your pierogi the usual way or plunge them into boiling water for 30 seconds. Then, spread them on a tray and let them cool. Freeze for 2 to 3 hours. Once frozen, transfer them to a freezer bag and store in the freezer.

Deep-Fried

Heat cooking oil to 260°C (500°F), in an electric deep fryer. Place frozen perogies or pelmeni in a single layer and cook until golden brown on both sides. Remove, place into a closed container and let them sit for 5 minutes. Serve with your choice of toppings.