pierogies and sausage
Main Dish

Pierogies and Sausage

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Inspiration for this pierogies and sausage recipe struck me when I came across fresh pierogies in the refrigerated foods section of my local supermarket. I hadn’t cooked with fresh pierogies before. Additionally, I recalled pierogies with sausage and onions that I had had from a local restaurant’s St. Patrick’s Day menu.

I also recalled this Pierogies and Crumbled Sausage recipe. As that post recounts, I grew up on frozen pierogies with onions. I’m glad to share that since that post, my experience with, approach to, and appreciation for onions has matured.

While sauteed onions pair nicely with this recipe, I’m trying techniques for caramelized onions. Currently, quick caramelization techniques and slow cooker caramelization are on my radar. But I digress.

This pierogies and sausage recipe is one of my go-to St. Patrick’s Day dishes. I also enjoy making it any day of the year or night of the week. It’s easy to prep and comes together quickly.

Jump to:

Getting Started

Firstly, grab your chef knife or Japanese cleaver knife to prepare the onion and sausage. Top and tail, peel and half the onion. Then, thinly slice.

Next, slice the sausage into coins or on the diagonal. The thickness of the slices can be to your preference. I recommend not too thin but not too thick so they heat quickly and evenly.

Pierogies and Sausage Ingredient Recommendations


I use fresh pierogies. I typically find them in the refrigerated, prepared foods section of my local grocer. The fresh pierogies are usually next to the prepared and chilled mashed potatoes and pulled pork.

I find that fresh pierogies cook better, faster, and more reliably than frozen pierogies. The recipe calls for a standard potato and cheddar flavor but change the flavors up if others sound good too.


I typically use the store brand, pre-cooked smoked sausage or Polska kielbasa. Comparatively, a brand name is fine, too. They may provide more options, such as turkey-based smoked sausage, if you’d like a pork alternative. These options are in the prepared meats section of the grocery store or supermarket. Often they are next to the hot dogs and bacon.

Pierogies and Sausage Ingredient Alternatives


As shared above, a turkey-based smoked sausage is an alternative to the traditional pork-based sausage. It slices and cooks the same and tastes quite the same, too!


To make this dish vegetarian, omit the meat.

Pierogies and Sausage Finishing Touches

Once the pierogies and sausage are heated through, serve in a warmed pasta dish. Two to three pierogies are a recommended serving. Top with a dollop or two of sour cream.

Pierogies and Sausage Pairings

I like making this dish for St. Patrick’s Day or any day of the year. Altogether, it comes together so easily and quickly that it’s great for weeknights.

When I have time, I round out this meal with a side salad or steamed or roasted broccoli. The green sides are especially festive when serving on St. Paddy’s Day!

Pierogies and Sausage Leftovers

After serving two people, the leftovers are enough for a couple of lighter lunch servings. Heat the pierogies, onions, and sausage in the microwave. Top with sour cream and enjoy.

Pierogies & Sausage

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Entree, Main Course
Cuisine: American, European
Servings: 4


  • 1 pkg potato & cheddar pierogies, fresh or frozen
  • 1 pkg fully cooked smoked sausage, sliced
  • 1 medium onion, sliced
  • 2 tbsp butter, unsalted
  • sour cream


  • Melt butter in a large skillet over medium heat.
  • Add onion to skillet and saute for about 5 minutes until softened.
  • Add pierogies to skillet and saute for 8-10 minutes, stirring occasionally until golden brown.
  • Add sausage to skillet until heated through.
  • Serve and top with a dollop of sour cream.

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