Best Pierogi With Sausage And Peppers Recipes
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.
SAUSAGE PIEROGI SKILLET
"I made this simple recipe one night when I hadn't planned anything for dinner," writes Susan Held from Cooksville, Maryland. "It's convenient because it uses items I usually have on hand. Plus, there's hardly any cleanup!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm., In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.
Nutrition Facts : Calories 411 calories, Fat 17g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 1379mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 5g fiber), Protein 21g protein.
PIEROGIES WITH SAUSAGE, PEPPERS AND ONIONS
I found this recipe in Woman's World magazine. When I made this recipe I've baked my sausages for 30 minutes at 350 in a 1"-inch of water. During baking I've cooked my peppers, onions added the garlic for the last 5 minutes. After peppers and onions are tender I added my sliced sausages to brown them. I boiled my Pierogies for 15 minutes. I have added my pierogies to my sausage mix or I just top the pierogies with the sausage mix as serving. I skipped the mozzarella.
Provided by internetnut
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large nonstick skillet over medium-high heat, cook sausage until browned, 5 minutes. Remove from skillet; cut into 1/4"-thick slices.
- In same skillet, heat 1 tablespoon oil over medium heat. Add garlic; cook, stirring, until fragrant, 1 minute. Add onion, peppers, sausage, 1/4 teaspoon salt and pepper; cook, stirring, until sausage is cooked through and onions and peppers are tender, 5 minutes.
- Stir in pierogies and 1/3 cup water. Cover; cook until pierogies are cooked through, 5 minutes. Gently stir; top with cheese. Cover; cook until cheese is melted, 2 minutes. If desired, serve sprinkled with chopped fresh parsley.
Nutrition Facts : Calories 286.7, Fat 21.5, SaturatedFat 8.8, Cholesterol 63.3, Sodium 542.2, Carbohydrate 7.4, Fiber 1.7, Sugar 3.3, Protein 15.9
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.
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