My dad makes the best pierogies. My great Aunt Kaye used to make them and when she passed away my dad started making them. He makes different kinds so we’ve had them we bacon, cheese, and potatoes, we’ve had them with onions and potatoes, we’ve even had them with Brussels Sprouts and potatoes. My favorite are the plain old potato and cheese variety.
My dad has taught me how to make pierogies as well. I’ve made them with him and I’ve made them on my own. However, my dough doesn’t ever get as thin as his dough gets so while mine are good, his are better. So anytime he makes pierogies he sends me home with 1 or 2 dozen to keep in my freezer.
Now I use my dad’s pierogies in a variety of recipes. My favorite is a Pierogi and Kielbasa Bake. I looked it up and I’ve been making that dish since 2011. It’s really good. However, I like to try some new recipes but I like using them in a one pot meal. They are awesome on their own and as a side dish but I feel like they need to be the star in a main dish because of how good they are.
Recently I used them in a stove top dish. Since it’s summer I’ve been making more dishes on the stove instead of in the oven. This one took pierogies and paired them with sausage, peppers, and onions. It sounded like an easy dish and it had a meat, vegetables, and the potato pierogies so it was perfect as a one pot meal.
This was an easy and delicious one pan meal. While you can use store bought pierogies, homemade ones are so much better. You can also use any type of sausage but I’ve found that we like sweet Italian sausage with this dish. Basically the vegetables and sausage are cooked in the pan and tossed with a garlic butter sauce and then the pierogies are mixed in. It’s a simple sauce but mixing it with the vegetables and the sausage really makes it taste delicious. This is a great weeknight meal!
- 1 lb. potato and cheese pierogies (about 1 dozen)
- 12 oz. sweet Italian sausage, casings removed and crumbled
- 2 bell peppers, thinly sliced
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 1 t. oregano
- 2 T. butter
- salt and pepper
- Bring a pot of water to boiling. Add the pierogies and cook for 5-7 minutes or until they are cooked through. Drain, reserving ½ cup of the pasta water.
- Meanwhile, put the sausage in a skillet over medium high heat and cook for 6-8 minutes or until browned.
- Reduce heat to medium and add in the peppers, onions, and garlic. Cook for 5 or 6 minutes or until the vegetables begin to soften.
- Add in the oregano, butter, salt and pepper and cook for 1-2 minutes.
- Add the pierogies along with ¼ cup of the reserved pasta water and cook for 1-2 minutes or until everything is well combined.
- Serve hot.
More Back to School Dinners:
- Beef and Sweet Potato Stew by What Smells So Good?
- One Dish Taco Goulash by Fantastical Sharing of Recipes
- Homemade Lasagna by Soulfully Made
- Slow Cooker Stuffed Pepper Soup by Books n’ Cooks
- Chicken Enchiladas by The Freshman Cook