20-Minute Crispy Pierogies with Broccoli and Sausage

Prep Time
20 min
4 servings

This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage combo. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.



tbsp olive oil
box 12.84-oz box frozen mini potato-cheese pierogies
lbs sweet Italian sausage (about 3 links)
cloves clove garlic, smashed and roughly chopped
Pinch red pepper flakes
lbs frozen broccoli spears, thawed (split any spears that are very large)
cup low-sodium chicken broth
tbsp grated Parmesan, plus more for serving


Step 1

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.

Step 2

While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.

Step 3

Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

Rate Recipe

My rating for 20-Minute Crispy Pierogies with Broccoli and Sausage