This Perogies and Sausage Skillet is the ultimate 25-minute comfort dish, perfect for weeknights when you need something filling, creamy, and deeply satisfying.
Pan-seared perogies with smoky sausage in a garlicky cream sauce deliver serious flavor with minimal effort, making this skillet a family favorite.
What You’ll Need for This Perogies and Sausage Skillet
- Frozen potato and cheese perogies – The heart of the dish, they add creamy, pillowy richness and soak up the sauce beautifully.
- Smoked sausages – Meaty, bold, and quick to cook, they infuse every bite with savory depth.
- Onion – Adds subtle sweetness and aromatic warmth, essential for balancing the rich sauce.
- Garlic – Brings a sharp, savory punch that complements the cream and sausage.
- Heavy whipping cream – Turns simple ingredients into a luscious, velvety sauce that ties everything together.
- Oil, salt, and pepper – The essentials for cooking and seasoning to bring out all the flavors.
Quick and Tasty Steps to Your Skillet Dinner
Start by boiling the perogies just until they float — that’s when they’re ready. While they cook, pan-fry sliced smoked sausage in a hot skillet until golden and crisp on the edges.
Add in diced onion, let it soften, then stir in garlic for a fragrant base. Drain the perogies and toss them into the skillet, letting them sear until their outsides turn golden and lightly crispy.
Pour in the cream, return the sausage (if removed), and let it all simmer into a luscious sauce. Season to taste, serve warm, and enjoy the magic.
Saucy Secrets & Skillet Tips
For crispier perogies, give them space in the skillet — consider cooking in batches if needed. Using a cast iron pan helps with caramelization and heat retention, intensifying the flavors.
Want it extra saucy? Go for the full cup of cream and simmer just long enough to coat without reducing too much. Add a pinch of red pepper flakes for gentle heat or swap turkey sausage for kielbasa to switch up the flavor.
A handful of chopped fresh parsley or green onions on top adds brightness and color contrast that makes the dish pop.
Storing Leftovers the Smart Way
To store, cool the skillet completely and refrigerate in an airtight container for up to 3 days. The cream sauce may thicken, so when reheating, add a splash of cream or milk and warm gently on the stove or in the microwave.
Avoid freezing — perogies and cream sauce tend to lose texture and become grainy once thawed. For best results, enjoy fresh or as next-day leftovers with a quick skillet reheat.
Perogies and Sausage Skillet
Ingredients
- ½ –1 cup heavy whipping cream adjust according to preferred sauce thickness
- 4 fully cooked smoked sausages turkey or any variety, sliced
- 1 tablespoon oil
- 1 medium onion finely diced
- Salt and pepper to taste
- 1 tablespoon freshly minced garlic
- 1 lb frozen potato and cheese perogies
Instructions
- Set a large pot of salted water on high heat and bring to a rolling boil. Add frozen perogies and cook until they rise to the surface, approximately 5 minutes.
- While perogies are cooking, heat oil in a large skillet over medium-high heat. Introduce sliced sausages and sear until golden brown on both sides, around 5 minutes.
- Incorporate diced onion into the skillet and sauté until softened, about 2–3 minutes, ensuring it doesn’t scorch.
- Stir in minced garlic and continue cooking for 1 minute to release its aroma.
- Once the perogies are ready, drain thoroughly and transfer directly to the skillet with the sausage. If the skillet is crowded, remove the sausage-onion mixture temporarily to allow the perogies space to crisp. Sear the perogies until golden and lightly crispy, about 2–3 minutes per side.
- Return the sausage mixture to the skillet if removed. Pour in the heavy cream and simmer over medium heat until the sauce thickens, approximately 2–3 minutes. Adjust the amount of cream depending on desired consistency.
- Remove from heat. Season with salt and pepper to taste, then serve immediately.
