Savoring Comfort: Griddle Sausage and Pierogies Recipe

Griddle Sausage and Pierogies

There are dishes that simply carry a certain nostalgia with them, those that immediately transport you back to childhood memories of family dinners and cozy winter evenings. Our recipe for today, Griddle Sausage and Pierogies, is a comforting, hearty dish that resonates with such an aura. It’s a simple yet savory combination of traditional Eastern European perogies, Italian sausage, and broccoli, all brought together on a griddle. This blog post is a tribute to this delightful recipe, offering a step-by-step guide to recreate it at home, and sharing some tips on how to make it your own.

The Allure of the Griddle

One of the defining aspects of this recipe is the use of a griddle. The griddle has an illustrious history, dating back to ancient times when flat stones or pieces of metal were heated over a fire to cook food. Over time, the griddle has evolved and found a home in both professional and home kitchens. It’s a versatile cooking tool, ideal for recipes that require an even, consistent heat and the ability to cook multiple ingredients at once. And in the case of our Griddle Sausage and Pierogies, it lends itself perfectly to imbuing our ingredients with a wonderfully crisp exterior and tender interior.

Gathering the Ingredients

Our recipe combines the heartiness of sausage and perogies with the freshness of broccoli and the aromatic flavors of garlic. Here is a list of everything you need:

  • 3 tbsp Avocado oil or any neutral oil
  • 24 Frozen Pierogies
  • 1 lb Mild Italian Sausage
  • 2 tbsp Minced Garlic
  • 1 lb Frozen Broccoli Florets
  • 1 Cup Chicken Broth
  • 1/4 Cup Grated Parmesan
  • 1 Pinch Red Pepper flakes (Optional)

Before we proceed, let’s take a moment to appreciate the importance of quality ingredients. Quality really does matter and can significantly impact the final outcome of your dish. For instance, opting for a good-quality Italian sausage and fresh, organic produce can elevate your dish to new heights.

Let’s Get Cooking

Begin by heating your griddle on high until it’s hot. Then, add your oil. Avocado oil is a great choice for this recipe due to its high smoke point and neutral flavor, but any other neutral oil will work just as well.

Next, arrange the pierogies snugly flat-side down on one side of the griddle. The beauty of using frozen perogies in this recipe is the convenience. No thawing is required—just place them directly onto the griddle. Cook them until the bottoms begin to brown, flipping them over halfway. Make sure to keep moving them around so they do not burn or stick.

While the perogies are getting beautifully browned and crispy on the outside, start working on the other ingredients. Brown and chop up the sausage on the other side of the griddle. Once browned, add the frozen broccoli florets to the sausage. The combination of the mild Italian sausage with the broccoli provides a delightful contrast of flavors and textures.

Once the sausage and broccoli are cooked, add the minced garlic and chicken broth to the mixture. The garlic will impart a wonderful aroma and the chicken broth will help to deglaze the griddle, lifting any browned bits stuck to the surface and adding even more flavor to your dish.

Finally, stir everything together, combining the pierogies, sausage, broccoli, and aromatic garlic-infused broth. To finish, sprinkle your dish with grated Parmesan and a pinch of red pepper flakes for a hint of heat. The cheese will melt slightly, creating a delightful creamy texture that ties everything together, while the red pepper flakes add a little kick, balancing the rich flavors.

Making It Your Own

Recipes are more of a guide rather than strict rules, and this Griddle Sausage and Pierogies recipe is no exception. Feel free to get creative and add your own personal touches. Want to make it vegetarian? Substitute the Italian sausage for a plant-based alternative and use vegetable broth in place of chicken broth. Feel like adding a bit more color and vitamins? Throw in some bell peppers or carrots along with the broccoli. The possibilities are endless, and the best part of cooking is making a dish truly your own.

Savoring the Experience

While the act of eating is often a routine part of our daily lives, there’s something special about savoring a home-cooked meal. And this dish, with its blend of hearty sausage, crispy perogies, and fresh broccoli, all united by a fragrant garlic-infused broth, is one to truly savor. Each bite offers a satisfying contrast of textures, from the crisp pierogie exterior to the tender filling, from the juicy sausage to the al dente broccoli. The added kick of red pepper flakes and the creamy melted Parmesan add yet another layer to this symphony of flavors.

Wrapping Up

In closing, our Griddle Sausage and Pierogies recipe is a heartwarming dish, a nod to traditional cuisine made modern with the use of a griddle. It’s a meal that comforts and satisfies, that brings joy not just in its taste, but in its preparation. From the sizzling sounds on the griddle, the enticing aromas wafting through your kitchen, to the final delicious bite, it’s an experience that’s sure to please. Whether you’re cooking for a family dinner, hosting friends, or simply treating yourself to a good meal, this is a recipe you’ll come back to time and again. And the best part? It’s quick, easy, and practically foolproof.

So, the next time you’re craving something warm, hearty, and full of flavor, remember this recipe. Pull out your griddle, gather your ingredients, and get ready for a culinary journey that’s as much about the process as it is about the final dish. Happy cooking!

Frequently Asked Questions

1. Can I use fresh pierogies instead of frozen?

Yes, you can definitely use fresh pierogies. However, adjust the cooking time accordingly as fresh pierogies will likely cook faster than frozen ones.

2. Can I use a different type of sausage?

Absolutely! While the recipe calls for mild Italian sausage, you can substitute it with any type of sausage you prefer. Spicy sausage, chorizo, or even a vegetarian sausage would work well in this recipe.

3. Can I use a different type of oil?

Yes, you can use any neutral oil. While avocado oil is recommended for its high smoke point and neutral flavor, other oils like canola, sunflower, or even light olive oil could work.

4. Can I add other vegetables to this dish?

Of course! Feel free to add other vegetables that you like. Bell peppers, carrots, peas, or spinach could be great additions.

5. Can this dish be made vegetarian or vegan?

Yes, this dish can be made vegetarian by substituting the Italian sausage with a plant-based alternative and using vegetable broth instead of chicken broth. For a vegan version, you would also need to substitute the grated Parmesan with a vegan cheese or nutritional yeast.

6. How should I store leftovers?

Store leftovers in an airtight container in the refrigerator. They should last for about 3-4 days. To reheat, simply microwave or warm on a stovetop until heated through.

7. Can I cook this dish if I don’t have a griddle?

While a griddle is ideal for this recipe due to its large surface area, you can still make this dish using a large skillet or frying pan. Just ensure there’s enough room for all the ingredients to cook evenly.

8. What can I serve with this dish?

This dish is quite hearty and can be served as a standalone main course. However, if you want to add something else, a simple side salad or some crusty bread would complement it nicely.

Looking for another griddle recipe try udon noodle stir fry.

Griddle Sausage and Pierogies

Griddle Sausage and Pierogies

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Servings 8 Servings


  • 3 tbsp Avocado oil or any neutral oil
  • 24 Frozen Pierogies
  • 1 lb Mild Italian Sausage
  • 2 tbsp Minces Garlic
  • 1 lb Frozen Broccoli Florets
  • 1 Cup Chicken Broth
  • 1/4 Cup Grated Parmesan
  • 1 Pinch Red Pepper flakes Optional


  • Heat Griddle on High until hot then add oil
  • Arrange the pierogies snugly flat-side down on one side of the griddle, and cook until the bottoms begin to brown. Flip them over. (Keep moving them around so they do not burn or stick)
  • While the pierogies are cooking brown and chop up the sausage on the other side of the griddle. Add the Broccoli to the sausage (the broccoli does take a little bit to thaw)
  • Once sausage and broccoli are cooked add garlic and chicken broth to mixture. then stir all together.

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