In the same skillet, add the sliced sausage and cook for 3–4 minutes until browned. Remove the sausage and set it aside with the pierogies.
Step 3: Sauté the Aromatics
Reduce the heat to medium-low and add the remaining tablespoon of butter to the skillet.
Add the chopped onion and sauté for 2–3 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 4: Make the Creamy Sauce
Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the skillet.
Add the heavy cream, Dijon mustard (if using), smoked paprika, and red pepper flakes. Stir well and bring the mixture to a gentle simmer.
Stir in the shredded Parmesan cheese until it melts and the sauce thickens slightly. Taste the sauce and adjust the seasoning with salt and black pepper as needed.
Step 5: Combine and Serve
Return the pierogies and sausage to the skillet, tossing them gently to coat in the sauce.
Let everything cook together for 2–3 minutes until heated through.
Sprinkle with chopped parsley for a fresh finish and serve hot.
Tips for Success
Pierogi Options: You can use homemade pierogies or substitute them with ravioli for a similar result.
Add Veggies: Toss in some fresh spinach, sautéed mushrooms, or steamed broccoli for extra nutrients and flavor.
Make it Spicier: Increase the red pepper flakes or add a dash of hot sauce for more heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth to refresh the sauce.
Serving Suggestions
This creamy sausage and pierogi skillet is a complete meal on its own, but it pairs well with:
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Creamy Sausage and Pierogi Skillet Recipe
