20-Minute Crispy Pierogies with Broccoli and Sausage

Name: 20-Minute Crispy Pierogies with Broccoli and Sausage
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: eastern european
Ingredients: 3 tablespoons olive oil; One 12.84-ounce box frozen mini potato-cheese pierogies (you can buy these in the frozen aisle of most big supermarkets - look for the Polish section); 1/2 pound sweet Italian sausage (about 3 links); 2 cloves garlic, smashed and roughly chopped; Pinch red chilli flakes; 1 pound frozen broccoli spears, thawed (split any spears that are very large); 1 cup low-sodium chicken broth; 2 tablespoons grated Parmesan, plus more for serving

4.50 (21)

⏱ 15 mins 🌶 eastern european 🏷 Main course

This speedy main course brings together the classic flavours of Polish pierogies with sweet Italian sausage and tender broccoli. Frozen mini pierogies are pan-fried until golden and crisp, while a separate skillet is used to brown the sausage and create a simple sauce with garlic, chilli flakes, and chicken broth. Everything is combined and finished with Parmesan for a comforting, flavourful meal that comes together in just a quarter of an hour.

Ingredients

3 tablespoons olive oil
One 12.84-ounce box frozen mini potato-cheese pierogies (you can buy these in the frozen aisle of most big supermarkets - look for the Polish section)
1/2 pound sweet Italian sausage (about 3 links)
2 cloves garlic, smashed and roughly chopped
Pinch red chilli flakes
1 pound frozen broccoli spears, thawed (split any spears that are very large)
1 cup low-sodium chicken broth
2 tablespoons grated Parmesan, plus more for serving

Method

Place 2 tablespoons of the olive oil into a large nonstick skillet and set it over medium-high heat. Lay the frozen pierogies in the pan with their flat sides down, fitting them in snugly.
Fry the pierogies until the undersides start to brown, which should take about 3 minutes. Add 1/2 cup of water to the pan and let it simmer until the pierogi dough is soft and all the water has gone, roughly 4 to 5 minutes.
Turn the heat down to medium and keep cooking the pierogies until their bases are a deep golden colour, for another 2 to 3 minutes, monitoring them closely. Take the skillet off the heat.
As the pierogies cook, warm the last tablespoon of oil in another large skillet over medium heat. Once the oil is hot, squeeze the sausage meat from its casings into the pan.
Cook the sausage, breaking it into small pieces as you stir, until it is browned all over, which will take 5 to 6 minutes. Mix in the garlic and red chilli flakes, stirring for about 30 seconds until the garlic colours.
Add the thawed broccoli spears to the skillet, followed by the chicken broth, using your spoon to lift any browned bits from the pan's bottom. Sprinkle in the 2 tablespoons of Parmesan.
Lower the heat and let the mixture simmer without a lid until the broccoli is tender and the liquid has reduced by half, about 4 to 5 minutes. Remove this skillet from the heat.
Move the cooked pierogies to a large serving dish. Spoon the sausage and broccoli mixture over the top, toss everything together, and finish with an extra sprinkle of Parmesan.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

Cuisineeastern european

AuthorFood Network Kitchens