Frozen Pierogi with Vegan Sausage

This frozen pierogi with vegan sausage dish is comforting, flavorful, and quick to make. I love how the pierogi get perfectly golden on the outside while staying tender inside, and the caramelized onions and peppers add a touch of sweetness that balances the savory sausage. It’s a simple, hearty meal I can make in under 30 minutes.

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy, satisfying, and flexible. Frozen pierogi cook up beautifully, and pairing them with sautéed onions, peppers, and plant-based sausage makes for a complete meal with minimal effort. I like that it can be served as a quick weeknight dinner or even as a cozy weekend dish. Adding sour cream on the side makes it even more indulgent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢4 teaspoons butter or grapeseed oil, divided (see note 1)
▢1 medium yellow onion, thinly sliced (1½ cups)
▢2 bell peppers, thinly sliced (red, yellow, or orange)
▢¼ teaspoon fine sea salt
▢Black pepper (to taste)
▢2 plant based sausages (about 7 oz/200g, see note 2)
▢10 to 12 frozen pierogi (see note 3)
▢Sour cream, for serving (optional, see note 1)

Directions

1. I start by heating 2 teaspoons butter or oil in a large skillet over medium heat. I add the onion and peppers, sprinkle with salt and black pepper, and cook until soft and caramelized, about 10 minutes. I transfer them to a plate and set aside.
2. In the same skillet, I add the sausages and cook until browned on all sides, about 5 to 6 minutes. I slice them into thick rounds once cooled slightly.
3. Meanwhile, I bring a pot of salted water to a boil and cook the frozen pierogi according to package directions, usually about 5 minutes, until they float. I drain well.
4. I add the remaining 2 teaspoons butter or oil to the skillet and pan-fry the cooked pierogi until golden brown on both sides, about 3 to 4 minutes per side.
5. I return the peppers, onions, and sausage to the skillet, toss gently with the pierogi, and warm everything through.
6. I serve the dish hot, with sour cream on the side if I want extra creaminess.

Servings and Timing

This recipe makes about 3 to 4 servings. It takes me around 10 minutes to prep and 15 to 20 minutes to cook, so the whole meal is ready in under 30 minutes.

Variations

Sometimes I add sauerkraut for a tangy twist or swap the peppers for mushrooms or zucchini. If I want more heat, I slice in a chili pepper or sprinkle with red pepper flakes. For extra richness, I sprinkle fresh herbs like dill or parsley over the top before serving. I’ve also tried making it with cheese pierogi, potato pierogi, and even mushroom pierogi—each variation works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pan-fry the pierogi again in a little butter or oil to restore their crispiness. I avoid microwaving since it makes them soft.

FAQs

Can I use fresh pierogi instead of frozen?

Yes, fresh pierogi work the same way they just take less time to boil.

Can I bake the pierogi instead of frying?

Yes, I toss them with a little oil and bake at 400°F (200°C) until golden, but I prefer frying for crispiness.

Can I use meat sausage instead of vegan?

Yes, I can substitute any sausage I like, though I enjoy the plant-based version for a lighter option.

What kind of pierogi work best?

I like potato and cheese, but mushroom, sauerkraut, or spinach pierogi all taste great in this dish.

Can I make this gluten-free?

Yes, I use gluten-free pierogi and sausages if needed.

Do I need to boil the pierogi before frying?

Yes, boiling ensures they cook through, and frying gives them a crispy finish.

Can I add more vegetables?

Yes, mushrooms, zucchini, or spinach make great additions.

Can I make it ahead of time?

I cook the vegetables and sausages ahead and then boil and fry the pierogi fresh before serving.

What can I use instead of sour cream?

I like using plain Greek yogurt or a dairy-free sour cream alternative.

How do I keep pierogi from sticking together?

I drain them well after boiling and toss lightly with oil before frying.

Conclusion

This frozen pierogi with vegan sausage recipe is one of my favorite quick meals. The caramelized onions and peppers, savory sausage, and golden, crispy pierogi make a hearty combination that’s always satisfying. I love how simple, versatile, and comforting it is, perfect for both weeknights and cozy weekends.

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