Smoked Kielbasa and Crispy Pierogies Sautéed with Pierogi Olive Oil Blend

Smoky kielbasa, crisp-edged pierogies, caramelized onion, and tender cabbage make this skillet dinner hearty and satisfying, and Pierogi Infused Olive Oil Blend folds in caramelized onion, garlic, dill, and herb notes that round out every bite. It works beautifully for a busy weeknight, a casual family dinner, or a cozy game day spread, and it is the kind of dish people ask for the recipe for.

Garden Infuzions

Smoked Kielbasa and Crispy Pierogies Sautéed with Pierogi Olive Oil Blend

Smoky kielbasa, golden pierogies, sweet onion, and tender cabbage come together in a skillet finished with the cozy dill-and-garlic character of Pierogi Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American Classics, Eastern European, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 tablespoon Pierogi Infused Olive Oil Blend
• 1 tablespoon unsalted butter
• 14 ounces smoked kielbasa sliced into 1/2-inch rounds
• 1 pound frozen cheese pierogies
• 1 medium yellow onion thinly sliced
• 2 cups shredded green cabbage
• 2 cloves garlic minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried dill
• 2 tablespoons water
• 2 tablespoons sour cream for serving
• 2 tablespoons chopped fresh parsley for serving

Equipment

• 1 Large skillet 12-inch or larger
• 1 Spatula for turning pierogies and sausage
• 1 Cutting board for slicing kielbasa and onion
• 1 Chef Knife for prep
• 1 set Measuring spoons for oil, butter, and seasonings

Method

 

Instructions

1. Heat 1/2 tablespoon of the Pierogi Infused Olive Oil Blend in a large skillet over medium heat. Add the sliced kielbasa and cook until browned on both sides, about 4 to 5 minutes; transfer to a plate.
2. Add the butter and the remaining oil to the skillet, then place the frozen pierogies in a single layer. Cook until the bottoms are deep golden, 3 to 4 minutes per side, then transfer them to the plate with the kielbasa.
3. Add the onion and cabbage to the skillet with the salt and black pepper. Cook, stirring often, until the onion softens and the cabbage starts to caramelize, about 6 to 8 minutes.
4. Stir in the garlic and dried dill and cook for 30 seconds until fragrant. Add the water and scrape up any browned bits from the bottom of the pan.
5. Return the kielbasa and pierogies to the skillet and toss gently until everything is coated and heated through, about 2 to 3 minutes.
6. Serve hot with sour cream and parsley on top.

Notes

Frozen pierogies brown best when they go into a hot skillet and are not crowded. If your pan is small, work in batches so the edges stay crisp. The blend brings the dish into its pierogi-inspired lane with savory onion, garlic, dill, and herb notes.

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Recipe Tips

Pat the pierogies dry before they hit the skillet so they brown instead of steaming. Keep the sausage and vegetables moving often enough to color evenly, but let them sit long enough between tosses to build those crisp, golden spots.

Serving Suggestions

Serve this skillet straight from the pan with sour cream, chopped parsley, or a simple green salad on the side. It also works well as a hearty potluck dish or an easy Sunday supper centerpiece.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small splash of water or oil to bring back some of the browning.

Variations

Swap in smoked turkey kielbasa for a lighter flavor profile, add sautéed bell peppers for extra color, or finish with shredded cheddar for a richer skillet. You can also fold in mushrooms or use potato and cheese pierogies for a different texture.

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