There is no separate browning step. Slice the sausage and onion, layer the ingredients in the slow cooker, and cook until the pierogies are tender. The recipe makes six generous servings.
What You’ll Need
- Fully cooked smoked sausage or kielbasa. Use 2 pounds, sliced into approximately ½-inch rounds. Check that the package identifies the sausage as fully cooked.
- Frozen potato-and-cheese pierogies. Use two 16-ounce boxes. Add them frozen and handle gently to preserve their shape.
- Yellow onion. Thinly slice one large onion. It forms the bottom layer and adds sweetness as it softens.
- Unsalted butter. Melt ½ cup, or one stick, to drizzle evenly over the ingredients.
How to Layer Sausage and Pierogies
Lightly grease a 5- to 6-quart slow cooker. Spread the sliced onion across the bottom, then arrange the frozen pierogies over it. Some overlap is fine, but distribute them loosely rather than pressing them together.
Scatter the sausage rounds over the pierogies. Slowly pour the melted butter across the surface so it reaches different areas of the cooker.
How Long to Cook
Cover and cook on LOW for approximately 3–4 hours, until the pierogies are tender, their filling is hot, the onions are soft, and the sausage is heated through. Cooking time varies by slow cooker and the size of the pierogies.
Keep the lid closed during the first two hours to retain moisture. Begin checking around three hours and follow any cooking requirements on the pierogi package. Serve once tender, as extended cooking can soften the dumplings until they split.
Tips for Keeping the Pierogies Intact
Grease the insert before layering and spread the onions evenly across the bottom. Once cooked, use a wide spoon or spatula to lift and fold the ingredients together gently.
The finished dish has a buttery coating with some cooking juices. Stir carefully from the bottom to distribute the onions and sauce without tearing the dumplings.
What to Serve Alongside
Pair this hearty meal with steamed green beans, roasted broccoli, a cucumber salad, or tangy coleslaw. Sour cream or mustard can be offered at the table as optional accompaniments.
Frequently Asked Questions
Do I thaw the pierogies first?
This recipe starts with frozen pierogies. Thawed pierogies may soften sooner, which changes the cooking time.
Can I use another pierogi filling?
Yes. Potato-and-onion or another savory variety can work. Check the package instructions and monitor for tenderness because sizes and fillings vary.
Can I brown the sausage first?
Yes. An optional skillet browning step adds color to fully cooked sausage. Transfer the browned rounds to the slow cooker and assemble as directed.
Does it need extra salt?
The sausage and pierogies already contain seasoning. Taste the finished dish before adding optional salt or black pepper.
Slow Cooker 4-Ingredient Sausage and Pierogies Recipe Card
Smoked sausage, potato-and-cheese pierogies, and tender onions coated in a simple buttery sauce.
- Prep time — About 10 minutes
- Cook time — Approximately 3–4 hours on LOW
- Total time — About 3 hours 10 minutes to 4 hours 10 minutes
- Servings — 6
Ingredients
- 2 pounds fully cooked smoked sausage or kielbasa, sliced into ½-inch rounds
- 2 boxes (16 ounces each) frozen potato-and-cheese pierogies
- 1 large yellow onion, thinly sliced
- ½ cup (1 stick) unsalted butter, melted
Instructions
- Lightly grease the inside of a 5- to 6-quart slow cooker with a little extra butter or nonstick spray.
- Spread the sliced onion evenly across the bottom.
- Arrange the frozen pierogies over the onions, distributing them loosely with some overlap as needed.
- Scatter the sliced sausage evenly over the pierogies.
- Drizzle the melted butter across the ingredients.
- Cover and cook on LOW for approximately 3–4 hours. Keep the lid closed during the first two hours, then begin checking around three hours. Cook until the pierogies are tender and hot inside, the onions are soft, and the sausage is heated through. Follow any cooking requirements on the pierogi package.
- Gently fold the mixture together with a wide spoon or spatula, bringing the onions and buttery juices up from the bottom.
- Taste and add optional salt or black pepper if desired. Serve hot.
Recipe Notes
- Use fully cooked smoked sausage or kielbasa.
- Handle the cooked pierogies gently to avoid splitting them.
- Serve once tender to prevent the dumplings from becoming overly soft.
- Optional seasonings and pan grease are additional to the four main ingredients.
- Preparation and cooking times are estimates.