Potato pierogi, smoked sausage, and dill pickles in a creamy, tangy skillet for comfort food fans.
# Components:
→ Pierogi & Protein
01 - 1 lb frozen potato and cheese pierogi
02 - 8 oz smoked kielbasa or vegetarian sausage, sliced (optional for vegetarian)
→ Vegetables
03 - 1 cup dill pickles, sliced into coins
04 - 1 small red onion, thinly sliced
05 - 1 cup baby spinach (optional)
→ Sauce & Seasonings
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 1/2 cup sour cream
09 - 2 tablespoons dill pickle brine
10 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
11 - 1/2 teaspoon garlic powder
12 - Salt, to taste
13 - Black pepper, to taste
→ Garnish
14 - Extra fresh dill
15 - 1/4 cup chopped scallions
# Directions:
01 - In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add sliced sausage and cook until browned, approximately 4–5 minutes. Remove sausage from skillet and set aside.
02 - Add the remaining butter and oil to the skillet. Arrange frozen pierogi in a single layer and sauté for 3–4 minutes per side until golden brown and heated through.
03 - Add sliced red onion to the skillet and cook until softened, about 2–3 minutes.
04 - Return the browned sausage to the skillet. Add the sliced dill pickles and optional spinach. Stir gently until the spinach is wilted, about 1 minute.
05 - In a separate small bowl, whisk together the sour cream, dill pickle brine, chopped dill, garlic powder, salt, and pepper until well combined. Pour the sauce over the contents of the skillet and toss gently to ensure everything is evenly coated.
06 - Serve the pierogi skillet hot, garnished with additional fresh dill and chopped scallions.
