• Pierogi Sausage Skillet


    I can’t give this dish enough accolades.  It is absolutely delicious!  Changes I made:  I halved the recipe but still made it with a whole onion, used Aidelle’s Pineapple Bacon chicken sausage links, and instead of cheddar cheese, lightly sprinkled with freshly grated Pecorino Romano cheese.

    Courtesy of Mark Brown from the Facebook group Fun in Being a Foodie


    • 1 T. Bacon Drippings or Oil
    • 1 Pound Hot Ground Sausage
    • 1 Pound Smoked Country Sausage Links, diced
    • 2 Packages Potato and Cheese Pierogies, thawed completely
    • 1 Bag Frozen Broccoli , thawed 12 ounces
    • 1 Bag Frozen Sliced Carrots, thawed 12 ounces
    • 1 tsp Sea Salt
    • 1/2 tsp Rubbed Sage
    • 1/2 tsp Pepper
    • 1 Medium Sweet Onion, sliced
    • 2 Garlic Cloves, smashed and minced
    • 2 C. Extra Sharp Cheddar Cheese, shredded
    • 1/2 C. Chicken Stock


    In a large heavy skillet over medium high heat, add the drippings or oil, heat until it ripples and add the sausages. Cook, stirring constantly for about 6 minutes. Drain the grease and add the onion, garlic, carrots, broccoli and pierogies. Cook stirring often for 8 minutes. Add the salt, sage, pepper, stock and cheese. Reduce the heat to medium low, stir well, cover and let simmer for 5 minutes.

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