Umami Recipes
Umami Recipes

Pierogies and Kielbasa Skillet

4 servings


5 minutes

active time

30 minutes

total time


1 tablespoon olive oil

14 ounce kielbasa (sliced into ½ inch thick medallions) 1/4 inch

3 small bell peppers (assorted colors, seeded and cut into strips)

*or whole bag of frozen peppers

1 medium onion (peeled and cut into strips)

12 onion or cheddar pierogies ((12 count box) count will be different if you use mini pierogies)

1 tablespoon butter

1/3 cup shredded cheddar cheese (unless pierogis have cheese)

Sour cream (optional)


Put on a pot of boiling water for the pierogies.

In a large skillet, heat the olive oil over medium to medium-high heat. Add the kielbasa and cook on each side until it begins to brown. Remove the browned kielbasa from the skillet and set aside. Leave the oil in the skillet. Use fork to flip and remove.

Add the bell pepper and onions to the skillet and cook over medium heat until softened, about 10-15 minutes. Remove from the skillet and set aside.

Boil the frozen pierogi in water according to package directions; drain well. This should be done while cooking the sausage and peppers.

Melt the butter in the skillet over medium heat. Add the pierogies and sauté one side until they begin to brown on that side, then flip the pierogi. Total time 6-7mins

Once the pierogies have been flipped in the skillet, add back the sautéed bell peppers and onions and the browned kielbasa. Use a spatula to gently toss everything all together.

Sprinkle the shredded cheddar over the pierogi and kielbasa in the skillet. Cover with a lid and allow the cheese to melt.

Remove the skillet from the heat. Serve with sour cream and a dash of salt and pepper if desired.


Serving Size



606 kcal

Total Fat

38 g

Saturated Fat

13 g

Unsaturated Fat


Trans Fat



86 mg


1406 mg

Total Carbohydrate

41 g

Dietary Fiber

3 g

Total Sugars

5 g


22 g

4 servings


5 minutes

active time

30 minutes

total time
Start Cooking