Sausage, pepper & pierogi skillet


  • 5 chicken and apple sausage links, sliced thin
  • 32 oz. pierogies
  • 2 green peppers, sliced into strips
  • 6-8 tablespoons butter, divided
  • 3-6 tablespoons olive oil
  • 2 cups of chicken stock
  • 3 tablespoons flour
  • 2 tablespoons whole grain mustard
  • 1/4 to 1/2 cup heavy cream
  • 1 cup mozzarella cheese, grated


  1. Preheat oven to 425º.
  2. Melt three tablespoons of the butter over medium heat in a heavy, oven-safe skillet. When butter has melted, add olive oil. Arrange pierogies in a single layer and cook until lightly browned on first side. *Cooking time will vary depending upon whether you use frozen or fresh pierogies. When pierogies are lightly browned, flip to the other side and continue to cook until pierogies are cooked through and nicely browned on both sides. Continue this process until all of the pierogies are cooked, adding more butter and oil to the skillet as needed. Set pierogies aside.
  3. Combine one tablespoon of butter and oil in the skillet. Add sausage slices and cook, stirring frequently, until sausage is heated through. I like to let some of the slices get just a bit charred. After sausage has cooked for about five minutes, add peppers to the skillet. Continue cooking sausage and peppers over medium heat until peppers are tender-crisp. Remove sausage and peppers from skillet.
  4. Melt 3 tablespoons of butter in the skillet. Whisk in flour and continue to cook, whisking constantly, for two minutes until it is golden brown. Whisk in chicken stock and whole grain mustard. Continue to simmer mixture, whisking constantly, until sauce is thickened and bubbly. Stir in heavy cream. Return pierogies, sausage and peppers to skillet and stir well to coat everything in the mustard sauce.
  5. Sprinkle grated mozzarella over skillet and place it in the preheated oven. Bake for approximately 10-15 minutes until everything is heated through and cheese is melted and bubbly.
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