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    Home » Recipes

    Keto Pierogi Sausage Skillet

    Dec 3, 2019 · 7 Comments

    Jump to Recipe Print Recipe

    This Keto Pierogi Sausage Skillet is a fun low-carb skillet dinner!

    Cast Iron Skillet filled with cooked peppers, onions, rounds of sausage and pierogi
    This Keto Pierogi Sausage Skillet is sponsored by our friends at Kiolbassa Smoked Meats, thank you for supporting the brands that make delicious Cast Iron Keto recipes possible.

    2 words...KETO PIEROGI (!!!) We’re so excited about this Keto Pierogi Sausage Skillet using our favorite All-Natural Kiolbassa Polish Smoked Sausages! This ultimate skillet dinner is packed with doughy low-carb pierogis, the savory smoked sausage, peppers, onions, and cheese. I mean, can you even?

    You may look at this and think it’s going to be hard, however, I promise that it’s not. The base for the pierogi is actually the dough recipe we used in our recipe for Keto Hot Pockets, the dough holds up perfectly to filling and folding making it perfect for the pierogi stuffing.

    How do you make Keto Pierogi?

    After the dough comes out of the refrigerator you’ll roll the cheesy mixture out between 2 sheets of parchment paper. Next, you'll use a 3” round cutter. (Don’t fret, a ½ cup measuring cup with work to cut the circles out). Then stuff with the filling inside the pierogi before folding it over. Lastly, use a fork to crimp the edges together, making sure they seal so that none of the fillings sneaks out.

    WHAT IS IN THE FILLING of these Keto Pierogi?

    We went with a classic take on the traditional pierogi but with low-carb modifications. For instance, bite one in half and you'll find seasoned cauliflower mash along with some farmer’s cheese (a crumbly and mild white cheese), and bacon. The final result is a crispy on the outside and creamy on the inside pierogi that goes great with the sausage, peppers, and onions.

    Kiolbassa’s Polish Sausage is just perfect here. This is a traditional kielbasa sausage with a delicious blend of pork and beef. You’ll want to brown the sausage before adding in the peppers and onions because that will add even more flavor to the dish.

    After cooking that up until your kitchen smells like a state fair, you’ll top it all of with some shredded cheddar cheese and pop it under the broiler for a few minutes to get nice and bubbly hot.

    Uncooked Pierogi Dough rolled into 3 inch circle
    Raw Pierogi dough with filling spooned into the center.
    Raw pierogi folded and closed with filling inside.
    Browned pierogi fresh out of the skillet
    Sliced sausage rounds in a cast iron skillet atop a gas range
    Cast iron skillet filled with peppers onions and sausage
    A Cast Iron Skillet filled with peppers, onions, rounds of sausage and keto pierogi's in the process of cooking.
    Cast Iron Skillet filled with cooked peppers, onions, rounds of sausage and keto pierogi's

    Now just grab a fork and dig in! This is seriously one of the best recipes on CIK! We just can’t get over how good it is!

    Did you make this Keto Pierogirecipe? Share a snapshot and tag both @castiron_keto and @kiolbassasmokedmeats on Instagram!

    Cast Iron Skillet filled with cooked peppers, onions, rounds of sausage and keto pierogi's

    Keto Pierogi Sausage Skillet

    This Keto Pierogi Sausage Skillet is an easy low-carb and gluten-free skillet dinner that’s packed full of delicious flavors!
    5 from 3 votes
    Print Rate Pin Recipe
    Course: Main Course
    Cuisine: Polish
    Keyword: easy, keto, low carb
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 547kcal

    Ingredients

    For the Pierogi dough:

    • 1 ½ cup shredded mozzarella part-skim / low-moisture
    • ⅔ cup almond flour
    • 1 large egg
    • 1 teaspoon xanthan gum optional but recommended

    For the Pierogi filling:

    • ½ cup pureed cooked cauliflower
    • ¼ cup crumbled Farmer’s cheese
    • 2 slices bacon cooked and crumbled
    • ⅛ teaspoon garlic salt
    • ⅛ teaspoon onion powder

    For the skillet:

    • 4 tablespoons olive oil divided
    • 1 13- ounce package All Natural Kiolbassa Polish Sausages sliced into ½ inch thick medallions
    • 2 small bell peppers seeded and thickly sliced
    • ½ medium yellow onion thickly sliced
    • ⅓ cup shredded cheddar cheese

    Instructions

    Make the Pierogi filling:

    • In a medium bowl mix together the Pierogi filling, set aside.

    Make the Pierogis:

    • In a medium mixing bowl melt the mozzarella in the microwave just until melted, about 30 seconds. Stir the remaining dough ingredients into the mozzarella.
    • Roll into a ball and knead 1 or 2 times. Place the dough between 2 sheets of parchment paper. Using a rolling pin roll the dough out to a ¼” thickness. Use a 3” circle cutter to cut circles out of the dough, mash the scraps back together and repeat until all you have left is the circles and no scraps.
    • Divide the filling between the circles. Fold the circles over pinching the sides together. Place in the refrigerator for 15 minutes.

    Make the skillet:

    • Preheat oven broiler to 500° F.
    • Heat 3 tablespoons of the avocado oil in a 10” or larger cast iron skillet. Brown the Pierogis for 1-2 minutes per side until golden, transfer to a plate and set aside.
    • Add the remaining oil to the skillet along with the sausage, brown 1-2 minutes per side until browned. Add the peppers and onions to the skillet. Cook 4-5 minutes until starting to soften. Layer in the Pierogis and sprinkle the cheese over the skillet. Place under the broiler for 5 minutes until the cheese is melted. Serve immediately.

    Nutrition

    Nutrition Facts
    Keto Pierogi Sausage Skillet
    Amount Per Serving
    Calories 547 Calories from Fat 432
    % Daily Value*
    Fat 48g74%
    Saturated Fat 16g100%
    Cholesterol 110mg37%
    Sodium 883mg38%
    Potassium 320mg9%
    Carbohydrates 8g3%
    Fiber 3g13%
    Sugar 2g2%
    Protein 23g46%
    Vitamin A 439IU9%
    Vitamin C 40mg48%
    Calcium 278mg28%
    Iron 2mg11%
    *

    Nutritional values are estimates only and do not include carbs from sugar alcohols.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
    « One-Pot Leftover Turkey Soup (keto + low carb)
    Keto Jalapeño Shrimp Hushpuppies »

    Reader Interactions

    Comments

    1. Linda says

      December 04, 2019 at 2:10 am

      How many pierogies does this make? Sounds so good

      Reply
      • Alex Lester says

        December 04, 2019 at 1:48 pm

        Roughly 16!

        Reply
    2. Marie king says

      August 23, 2020 at 5:35 pm

      How does everything you make look so good!! I can't decide what to make next 😋😋😋

      Reply
    3. Jennifer D Leonard says

      September 24, 2020 at 6:38 pm

      5 stars
      It's so good! None of my local stores carry that brand of sausage, when I saw it on vacation, I bought a pack just so I could make this recipe. It did not disappoint! The only thing I did differently, was I roasted my cauliflower because I was roasting some for another recipe. It's probably the most similar to mashed potatoes, of any recipe I've tried since I've been on keto. Great job!! I wish I could post my picture, it's ALMOST as pretty as yours! 😋

      Reply
    4. Nicole Vogel says

      September 29, 2020 at 2:07 am

      Does the dough need to be refrigerated before rolling it out?

      Reply
      • Cast Iron Keto says

        September 30, 2020 at 12:53 pm

        Nope, but it doesn't hurt it either so you could make it ahead of time.

        Reply
    5. Carol says

      October 01, 2021 at 2:28 am

      We've made this several times and it's one of my favorite meals. I find that it's better to make pierogies ahead of time and have them set in refrigerator for about an hour before cooking. They cook so much easier that way.

      Reply

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