SAUSAGE & PEPPER PIEROGI SKILLET
A package of pierogi lets me serve this skillet meal in a hurry. The whole family goes for it. -Molly Flessner, Bloomington, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Boil pierogi according to package directions; drain. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add kielbasa, pepper and onion; cook and stir 10-12 minutes or until sausage is browned and onion is tender. Remove from pan., In same skillet, heat remaining oil over medium heat. Add pierogi; cook and stir 1-2 minutes or until lightly browned. Return kielbasa mixture to pan; heat through.
Nutrition Facts : Calories 257 calories, Fat 10g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 968mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein.
PIEROGI WITH SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the pierogi as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Reduce the heat to medium. Add the bell peppers, onion, garlic and red pepper flakes and cook, stirring, until the vegetables are tender, 7 to 9 minutes. Season with salt.
- Add the pierogi to the skillet and toss. Add the butter and 1/4 cup of the reserved cooking water; cook over medium heat, stirring gently, until the butter melts, adding more cooking water as needed to loosen. Stir in the basil.
Nutrition Facts : Calories 540, Fat 35 grams, SaturatedFat 12 grams, Cholesterol 77 milligrams, Sodium 1073 milligrams, Carbohydrate 38 grams, Fiber 2 grams, Protein 18 grams, Sugar 3 grams
20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE
This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
- While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
- Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.
SKILLET PIEROGI WITH SAUSAGE AND BROCCOLI
Skipping the boiling water and cooking frozen pierogis in a hot skillet is an all-time favorite shortcut. Not only does it lessen the cooking time in this recipe, it gives the pierogi shell more time to get really crispy, which is a great contrast to the creamy filling.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into small clumps with a spatula or wooden spoon, until browned and cooked through, about 8 minutes. Remove to a large plate, leaving the drippings in the pan. Add the pierogi to the pan and cook, turning, until browned and heated through, about 5 minutes. Remove to the plate with the sausage.
- Add the onion, oregano and a big pinch each of salt and pepper to the skillet. Cook, stirring, until the onion is softened and just beginning to brown, about 3 minutes. Push to one side of the skillet; add 1 more tablespoon olive oil and the broccoli to the open side. Season the broccoli with salt and let cook, undisturbed, until it starts to brown in spots, 2 to 3 minutes. Stir the broccoli into the onion and cook until the broccoli is bright green with crisp-tender stems, 5 minutes.
- Add the bell pepper to the skillet and cook until just softened, 2 to 3 minutes. Return the sausage and pierogi to the skillet and add the garlic and remaining 1 tablespoon olive oil. Cook, tossing, until well combined. Season with salt and pepper and stir in 2 tablespoons Parmesan.
- Divide the pierogi and vegetables among plates or shallow bowls. Sprinkle with the remaining 2 tablespoons Parmesan.
Nutrition Facts : Calories 620, Fat 41 grams, SaturatedFat 13 grams, Cholesterol 74 milligrams, Sodium 1364 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 22 grams, Sugar 4 grams
SMOKED SAUSAGE AND PIEROGI SKILLET DINNER
This is an easy dinner that our whole family likes! If you feel the need for more vegetables, I think it could easily be served with sauteed carrots or a salad.
Provided by Dwynnie
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pierogi according to the instructions on the package while cooking the rest of the dish in the skillet, unless they are heat and serve. (If they are heat and serve, reserve for step 7.).
- Heat the oil in a large, non-stick skillet over medium heat.
- Add the onion and cook until translucent, stirring frequently.
- Add the apple and cook until softened, stirring frequently.
- Add the garlic and thyme and stir well.
- Add the sausage and cook until it starts to brown, stirring frequently.
- Add the pierogi to the skillet and cook, covered, for approximately 5 minutes, stirring somewhat frequently.
Nutrition Facts : Calories 422.6, Fat 35.6, SaturatedFat 11.1, Cholesterol 69.4, Sodium 942.9, Carbohydrate 11.2, Fiber 1.9, Sugar 8.1, Protein 14.2
PIEROGI SKILLET
With sauerkraut, cabbage, onion and egg noodles, this dish has all the flavor of traditional pierogi but without all the work of making the dumplings. Just combine the ingredients in a skillet and let it simmer. I call it "lazy man's pierogi."
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet or Dutch oven, cook the bacon until almost crisp. Add onion; cook and stir until bacon is crisp and onion is tender. Drain. Add the sauerkraut, cabbage and pepper; mix well. Cover and simmer for 45 minutes. , Meanwhile, cook the noodles according to package directions; drain. Stir the noodles, butter and salt into cabbage mixture. Cover and simmer 30 minutes longer.
Nutrition Facts : Calories 178 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 888mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
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PIEROGIES AND KIELBASA SKILLET RECIPE - 30 MINUTE DINNER!
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- 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.
- 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.
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