Creamy pierogi folded into a skillet with browned turkey sausage, sweet onion and a silky sour cream sauce — this one-pan dinner hits all the weeknight sweet spots: fast, filling, and forgiving. It’s the kind of comfort-food shortcut that still tastes homemade, especially when the pierogi get a little crisp around the edges.
Why you’ll love this dish
This skillet balances creamy and crispy textures with savory turkey sausage and the pillowy comfort of potato-and-cheese pierogi. It’s quick enough for a busy weeknight, easy to scale for a crowd, and kid-approved if your family loves simple, hearty plates.
“We made this on a weeknight and everyone went back for seconds — fast, cheesy, and no fuss.”
Because it’s a one-skillet recipe, cleanup is minimal and timing is flexible: start with frozen pierogi or use fresh ones, and the sauce adapts — use sour cream for tang or cream cheese for silkier richness.
If you enjoy creamy, sausage-centered skillet meals, try this similar comforting soup for another weeknight winner: creamy parmesan Italian sausage ditalini soup.
Step-by-step overview
You’ll soften aromatics, brown the sausage, steam/crisp the pierogi, then fold everything into a simple cream sauce. The full process is straightforward and forgiving: sauté onions and garlic, brown turkey sausage, add pierogi to steam then crisp, lower heat and stir in sour cream or cream cheese, season, and finish with fresh herbs.
Total active time: about 20–30 minutes. Hands-off time: none beyond brief steaming of frozen pierogi.
What you’ll need
- 1 lb (about 450 g) pierogi — potato-cheese or your preferred filling (fresh or frozen)
- 1 lb (450 g) turkey sausage, pre-cooked links or rings, sliced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3/4 to 1 cup sour cream OR 4 oz (115 g) cream cheese, softened
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh herbs for garnish (chopped parsley, chives, or dill)
Notes and substitutions:
- Cream cheese gives a richer, thicker sauce; sour cream adds tang. Use Greek yogurt (full-fat) as a substitution but add it off heat to avoid breaking.
- Swap turkey sausage for chicken or pork sausage, or use vegan sausage for a meat-free version.
- If pierogi are frozen, there’s no need to thaw — just allow brief steaming in the pan.
Step-by-step instructions
- Heat a large skillet over medium and add the olive oil. When it shimmers, add the diced onion. Sauté 4–5 minutes until soft and translucent. Add the minced garlic and cook 30–60 seconds until fragrant.
- Add the sliced turkey sausage. Cook 4–6 minutes, stirring occasionally, until the edges brown and the sausage develops color. Browning builds flavor, so don’t rush this step.
- Add the pierogi in a single layer. If frozen, cover the pan for 2–3 minutes so they steam and soften. Uncover and let them cook a little longer so the bottoms crisp — 1–2 minutes per side if you flip them. If using fresh pierogi, you can brown them immediately.
- Reduce the heat to medium-low. Spoon in the sour cream, or cut softened cream cheese into pieces and add them around the pan. Gently fold to coat everything evenly. If the sauce seems too thick or tight, add a splash of milk (a tablespoon at a time) to loosen, or reserve a little starchy cooking water if you boiled pierogi earlier.
- Season with paprika, salt, and plenty of freshly ground black pepper. Cook 1–2 more minutes until everything is hot and combined. Taste and adjust seasoning. Finish with chopped fresh herbs before serving.
Best ways to enjoy it
Serve straight from the skillet for casual family-style appeal. Pairing ideas:
- A crisp green salad (vinaigrette) cuts the richness and adds freshness.
- Roasted or sautéed greens (kale, spinach, or broccolini) make a hearty accompaniment.
- For a lighter seafood contrast if you’re planning another weeknight menu, consider a creamy pasta like creamy salmon pasta.
Garnish with a squeeze of lemon if your pierogi filling is especially rich — the acid brightens the whole plate.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated and use within 3–4 days.
- Freezing: Freeze cooled portions in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce and prevent sticking. You can also reheat portions in the oven at 350°F (175°C) covered for 10–15 minutes, or microwave in short bursts, stirring between intervals.
Food safety note: discard any perishable leftovers left at room temperature longer than 2 hours to avoid bacterial growth.
Helpful cooking tips
- For best texture: don’t overcrowd the pan. Work in a single layer so pierogi can crisp. If needed, brown in batches.
- Browning trick: press pierogi gently with a spatula against the hot skillet for better contact and color. Use a nonstick or well-seasoned cast-iron pan.
- Sauce consistency: sour cream can split over high heat. Keep the pan at medium-low after adding dairy. If the sauce breaks, whisk in a tablespoon of hot milk to bring it back together.
- Flavor boost: after browning sausage, deglaze the pan with a splash of chicken broth or white wine before adding pierogi to lift fond (browned bits) into the sauce.
- Make it ahead: cook components separately (brown sausage, sautéed onion, par-cook pierogi) and assemble when ready. Reheat gently to finish.
Creative twists
- Vegetarian: omit sausage and add smoked paprika, mushrooms, and roasted red peppers for a smoky, meaty feel.
- Cheesy bake: transfer the finished skillet to a baking dish, top with shredded cheese, and broil for 2–3 minutes for a gratinated finish.
- Spicy: add red pepper flakes or swap paprika for smoked hot paprika and top with pickled jalapeños.
- Mediterranean: swap herbs for dill and lemon zest, add chopped spinach, and finish with crumbled feta for a fresher profile.
- Breakfast version: top portions with fried or poached eggs for a brunch twist.
Common questions
Q: Can I use frozen pierogi straight from the bag?
A: Yes. Add them frozen, cover to steam for 2–3 minutes, then uncover to crisp. Thawing isn’t necessary and can make them sticky.
Q: Is cream cheese or sour cream better?
A: It depends on desired texture. Cream cheese yields a richer, thicker sauce; sour cream gives tang and a lighter mouthfeel. Either works — soften the cream cheese first so it melts smoothly.
Q: How long will leftovers keep?
A: Stored in the fridge within two hours, leftovers will keep 3–4 days. Freeze for up to 2 months.
Q: Can I use raw sausage instead of pre-cooked turkey sausage?
A: Yes, but cook raw sausage thoroughly in the skillet until no pink remains and juices run clear before adding pierogi.
Q: Is this recipe family/kid-friendly?
A: Generally yes — the creamy, cheesy flavors and soft pierogi are kid-appealing. Reduce or omit strong spices if children are sensitive.
Q: Can I make this dairy-free?
A: Try a dairy-free cream cheese or a cashew cream (blend soaked cashews with a bit of water and lemon) and use a dairy-free butter or oil for sautéing.