Recipe by ANGCHICK
"Sausage, onions, peppers and mushrooms turn frozen pierogies into a delicious treat. This simple meal takes only 45 minutes to prepare. This recipe is so versatile. Try experimenting with different sausages, vegetables and cheeses."
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bulk Italian sausage
green bell pepper, sliced
red bell pepper, sliced
1 (4 ounce) can
sliced mushrooms, drained
crushed red pepper flakes
salt and black pepper to taste
1 (8 ounce) package
shredded mozzarella cheese
grated Romano cheese
I used ground beef because I did not have sausage. The flavor was good, but just as I suspected it was on the dry side. It needs some sort of sauce or gravy to hold everything together. I would like to try again using the sausage like the recipe states, but maybe use a little beef broth and flour or cornstarch to make a gravy.
I was really excited to try these so I guess I set myself high up for disappointment. They came out a little dry. They could definately benefit from some kind of sauce, maybe even just some diced tomatoes to add at least a little wetness.
I was looking for a way to use periogies differently then just frying them in butter. When I found this I knew it would be a hit with the family. With cheese and bell peppers, what could go wrong? I added extra bell peppers and we all decided that more cheese was need but that may just be my family. The spices were perfectly blended and it tasted very good. The sausage was different for us but when eaten with a bite of periogie it tasted much better!
This is a tasty way to make frozen pierogies a bit more fancy but I didn't follow this recipe too tightly. (hence the 3 stars)
I changed out mozzarella for gouda because I don't like mozzarella and only use about 5oz. Also took out mushrooms and sausage because people on my house don't eat either and subbed in onions and another seasonal veggie (have used carrots, green beans and corn all were good). Season mix is perfect!
I made this recipe without the sausage and it was still delicious. It's very pleasing to the eye as well. Some reviewers on here say they boiled the piergoies instead of sauteing them but I don't recommend that. Boiling them makes them dough-y.
I thought this was amazing. The kids not so much and ate the plain pierogies. (Keep in mind they eat them plain even when I make a red sauce to go on top) I used a packet of McCormick's pork gravy and a little water to add that gravy texture everyone else said it needed. Maybe next time I'll try beef gravy as it was a bit too much pork. I will definitely be making this the next time I make pierogies if only for myself, let the kids eat it plain...
definitively boil or microwave the perogies first; otherwise they take forever and may even burn the outside before the inside even thaws
I made this last night and I didn't think my kids could eat so much. My 10 year old son had two huge portions and so did my daughter. I had made a little more than was called for and there was not one bite left after dinner. This will be a meal I will be making over and over again. Thanks so much for the great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 279
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