Smothered Pierogies Recipe -
Smothered Pierogies Recipe
  • READY IN 45 mins

Smothered Pierogies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Heat a large skillet over medium-high heat and stir in the Italian sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease, then remove the sausage from the skillet and place into a bowl.
  2. Heat 1 tablespoon of olive oil in the skillet. Stir in the onion, green bell pepper, and red bell pepper; cook and stir until the onion is golden, and the peppers are tender, about 8 minutes. Stir in the garlic and mushrooms; cook for 1 minute more. Season with parsley, garlic powder, oregano, basil, and red pepper flakes. Season to taste with salt and pepper. Stir to combine, then scrape the vegetables into the bowl with the sausage.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the pierogies into the hot oil, and cook until golden brown on each side and hot in the center, about 5 minutes. Spoon the sausage and vegetable mixture over the pierogies. Sprinkle with mozzarella cheese and Romano cheese. Cover, and cook until the cheese has melted.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2011

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.

Most Helpful Critical Review
Jan 07, 2012

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.

Nov 08, 2011

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!

Jun 27, 2011

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!

Jun 14, 2011

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.

Jan 21, 2013

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...

Jan 03, 2012

definitively boil or microwave the perogies first; otherwise they take forever and may even burn the outside before the inside even thaws

Sep 28, 2011

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.


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  • Calories
  • 610 kcal
  • 31%
  • Carbohydrates
  • 50.7 g
  • 16%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 30.9 g
  • 48%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 31.9 g
  • 64%
  • Sodium
  • 1433 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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