Dump Frozen Pierogies and Sausage

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🥟 Dump Frozen Pierogies and Sausage

Description

This dump-and-bake pierogi and sausage recipe is the ultimate weeknight comfort food. Frozen pierogies, smoky sausage, onions, and butter come together in one pan with almost no prep. Everything bakes until golden and tender, creating a rich, savory dish that feels hearty and homemade—without the work. Perfect for busy nights, potlucks, or cold evenings when you want something filling and satisfying.

🧾 Ingredients

  • 1 (16–20 oz) package frozen pierogies (cheese, potato, or onion)

  • 12–14 oz smoked sausage or kielbasa, sliced into rounds

  • 1 medium onion, thinly sliced

  • 3 tablespoons butter, cut into small pieces

  • 1 cup chicken broth (or vegetable broth)

  • ½ teaspoon garlic powder

  • ½ teaspoon paprika (smoked paprika is excellent)

  • Salt and black pepper, to taste

  • Optional toppings:

    • Sour cream

    • Shredded cheddar or mozzarella

    • Fresh parsley or green onions

👩‍🍳 Instructions

  1. Preheat oven to 375°F (190°C).

  2. Lightly grease a 9×13-inch baking dish.

  3. Add frozen pierogies directly to the dish—no thawing needed.

  4. Scatter sliced sausage and onions evenly over the pierogies.

  5. Pour chicken broth over everything.

  6. Sprinkle garlic powder, paprika, salt, and pepper evenly.

  7. Dot the top with butter pieces.

  8. Cover tightly with foil and bake for 35 minutes.

  9. Remove foil and bake an additional 10–15 minutes, until lightly browned and most liquid is absorbed.

  10. Optional: Sprinkle cheese on top and bake 5 more minutes until melted.

  11. Garnish and serve warm.

📝 Notes

  • Cheese pierogies are classic, but cheddar-jalapeño or onion varieties add extra flavor.

  • The broth steams everything perfectly while keeping the dish moist.

  • For a crispier finish, broil for 2–3 minutes at the end (watch closely).

💡 Tips & Variations

  • Creamy version: Stir in ½ cup sour cream or heavy cream before serving.

  • Veggie boost: Add bell peppers, mushrooms, or sauerkraut.

  • Spicy kick: Use spicy kielbasa or add red pepper flakes.

  • Slow cooker option: Cook on LOW for 4–5 hours or HIGH for 2–3 hours (add only ½ cup broth).

  • Skillet finish: Pan-sear leftovers in butter for crispy edges the next day.

🍽️ Servings

  • Serves: 4 people

  • Serving size: About 4–5 pierogies with sausage

🥗 Nutritional Information (Approximate per serving)

  • Calories: 480–520

  • Protein: 18–22g

  • Carbohydrates: 45–50g

  • Fat: 28–32g

  • Fiber: 3–4g

  • Sodium: High (varies by sausage and pierogies)

🌟 Benefits

  • Extremely easy: True dump-and-bake convenience

  • Budget-friendly: Uses affordable freezer staples

  • Comfort food: Hearty, filling, and satisfying

  • Customizable: Endless variations with minimal effort

  • Great for crowds: Scales up easily for gatherings

❓ Q & A

Q: Do I need to thaw the pierogies first?
A: Nope! Use them straight from the freezer.

Q: Can I make this ahead of time?
A: Yes. Assemble everything, cover, refrigerate up to 24 hours, then bake.

Q: What sausage works best?
A: Kielbasa is classic, but smoked turkey sausage, bratwurst, or even chicken sausage work well.

Q: Can I make it dairy-free?
A: Yes—use dairy-free pierogies and substitute butter with olive oil or vegan butter.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in oven or skillet.

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