Check out our Keto Pierogi Sausage Skillet. This one-pan wonder combines the comforting texture of homemade pierogis with the robust flavors of Polish sausages. Each bite is a symphony of keto-friendly ingredients, ensuring that you don't have to sacrifice taste for nutrition. Whether you're a keto veteran or just starting your journey, this dish promises to become a favorite. Read on to discover how to create this delectable skillet meal that's both satisfying and in line with your dietary goals!
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.
Jump to:
- Preparation and cooking overview
- Chef's note
- 🥘 Ingredients for this keto pierogi sausage skillet recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Pierogi Sausage Skillet: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with pierogi and sausage skillet?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
If you're on the hunt for a fast and flavorful dish, our low-carb pierogi sausage skillet is the ideal selection! You'll begin by crafting the low-carb pierogis, stuffing them with a tasty mixture. Next, brown the pierogis, sausages, peppers, and onions all together in a skillet. Add a finishing sprinkle of cheese, and then briefly place it under the broiler. In a mere 40 minutes, this delightful keto feast is prepared, plated, and ready for you to savor and enjoy.
Chef's note
Want to mix things up? Feel free to get creative with the fillings. How about blending sautéed mushrooms with Swiss cheese and a hint of fresh thyme? Or, if you're in the mood for a bit of zest, toss in some tangy horseradish to the cream cheese filling. And to put the perfect finishing touch on the dish, garnish it with a cool dollop of sour cream and a sprinkle of freshly chopped chives. Enjoy the flavors as you make the dish your own!
For more inspiration check out our Main Dish recipe.
🥘 Ingredients for this keto pierogi sausage skillet recipe
Here's a list of the ingredients you'll need for this sausage skillet with pierogis:
For the pierogi dough
For the pierogi filling
For the skillet
Ingredient substitutions
No need to worry if you're missing some ingredients. Here are keto-friendly alternatives:
Additional ingredients
Enhance the flavors and textures of the keto pierogi recipe with these complementary additions:
Cooking tools required
To make this pierogies and kielbasa skillet recipe, you'll need the following tools:
Tools substitute options
How to make Keto Pierogi Sausage Skillet: step-by-step guide
Cooking methods
Preparation steps
- Gather all the ingredients.
- Slice the onions and red bell peppers.
- Shred the cheeses.
Cooking instructions
Make the pierogi filling
- Mix all the ingredients for the pierogi filling in a medium bowl until well blended and set aside.
Make the pierogis
- In a medium mixing bowl, melt the mozzarella in the microwave just until soft (about 30 seconds). Stir in the remaining dough ingredients until combined. Knead it a couple of times to form a ball.
- Place the dough between two sheets of parchment paper. Use a rolling pin to roll it out to a ¼-inch thickness.
- Using a 3-inch circle cutter, cut out circles from the dough. Combine any scraps, roll them out, and continue cutting until all the dough is used.
- Divide the pierogi filling among the circles, then fold them over, pinching the edges to seal. Place them in the refrigerator to chill for 15 minutes.
Make the skillet
- Turn your oven's broiler to 500°F (260°C) to preheat.
- In a 10-inch or larger cast-iron skillet, heat 3 tablespoons of avocado oil. Brown the pierogis on both sides for 1-2 minutes until golden, then transfer to a plate.
- Add the remaining oil to the skillet, followed by the sausage. Brown for 1-2 minutes on each side.
- Stir in the peppers and onions, cooking for 4-5 minutes until they start to soften.
- Layer the pierogis into the skillet and sprinkle the shredded cheese on top.
- Place the skillet under the broiler for 5 minutes or until the cheese is melted and bubbly.
- Enjoy your skillet while it's hot.
Chef's pro tip
For the best pierogi texture, make sure your pureed cauliflower is well-drained. Extra moisture can make the dough soggy and tricky to handle. Put the cauliflower puree in a fine-mesh strainer or inside a clean kitchen towel to do this. Press gently to squeeze out any extra water. This simple step guarantees pierogi dough that's just right and keeps its shape as you cook.
What to serve with pierogi and sausage skillet?
The pierogi and sausage skillet is a hearty and satisfying meal on its own. However, if you're looking to round out the feast with complementary sides, consider these options:
How to make it healthier
Making a healthier recipe doesn't mean sacrificing flavor or satisfaction. Here are some ways to enhance the nutritional profile of the pierogi and sausage skillet:
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Refrigerator: Once the sausage has cooled to room temperature, you can store it for later. To do this, wrap the sausage tightly in plastic wrap or place it in an airtight container. Be sure to refrigerate it within two hours of cooking to ensure food safety. The pre-cooked sausage can be enjoyed for up to four days when stored properly in the refrigerator.
Note: Freezing the cooked sausage is not recommended, as this may change its texture and flavor.
Reheating best practices
Recipe wrap-up and conclusion
Your Keto Pierogi Sausage Skillet is all set to be the star of your dinner table! This mouthwatering meal blends the softness of homemade pierogis, the hearty flavor of delicious sausage, and a vibrant mix of peppers and onions. It's not just food; it's a culinary experience perfectly suited for a keto-friendly diet.
So, what are you waiting for? Start your cooking journey and fill your plate with this warm and fulfilling skillet. Happy cooking, and savor the unique taste of your smoked sausage and pierogi skillet!
Frequently asked questions
📖 Recipe
Keto Pierogi Sausage Skillet
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:
- Mix all the ingredients for the pierogi filling in a medium bowl until well blended, and set aside.
Make the Pierogis:
- In a medium mixing bowl, melt the mozzarella in the microwave just until soft (about 30 seconds). Stir in the remaining dough ingredients until combined. Knead it a couple of times to form a ball.
- Place the dough between two sheets of parchment paper. Use a rolling pin to roll it out to a ¼-inch thickness.
- Using a 3-inch circle cutter, cut out circles from the dough. Combine any scraps, roll them out, and continue cutting until all the dough is used.
- Divide the pierogi filling among the circles, then fold them over, pinching the edges to seal. Place them in the refrigerator to chill for 15 minutes.
Make the skillet:
- Turn your oven's broiler to 500°F (260°C) to preheat.
- In a 10-inch or larger cast-iron skillet, heat 3 tablespoons of avocado oil. Brown the pierogis on both sides for 1-2 minutes until golden, then transfer to a plate.
- Add the remaining oil to the skillet, followed by the sausage. Brown for 1-2 minutes on each side.
- Stir in the peppers and onions, cooking for 4-5 minutes until they start to soften.
- Layer the pierogis into the skillet and sprinkle the shredded cheese on top.
- Place the skillet under the broiler for 5 minutes or until the cheese is melted and bubbly.
- Enjoy your skillet while it's hot.
Linda says
How many pierogies does this make? Sounds so good
Alex Lester says
Roughly 16!
Marie king says
How does everything you make look so good!! I can't decide what to make next 😋😋😋
Jennifer D Leonard says
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! 😋
Nicole Vogel says
Does the dough need to be refrigerated before rolling it out?
Cast Iron Keto says
Nope, but it doesn't hurt it either so you could make it ahead of time.
Carol says
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.