This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- One 12.84-ounce box frozen mini potato-cheese pierogies
- 1/2 pound sweet Italian sausage (about 3 links)
- 2 cloves garlic, smashed and roughly chopped
- Pinch red pepper flakes
- 1 pound frozen broccoli spears, thawed (split any spears that are very large)
- 1 cup low-sodium chicken broth
- 2 tablespoons grated Parmesan, plus more for serving
Instructions
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
- While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
- Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 322 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 22 mg |
| Sodium | 475 mg |
Reviews
Been making this for a couple of years now and it’s become a staple of the quick and easy menu. Whole family loves it. Plus it makes for great leftovers. Double or triple up on the broccoli to boost veggies, vitamins and lower the net calorie count per dish… oh and add extra pepper flakes for a little more heat.
I made this as a super easy dinner for me and my fiance. It was really good! I doubled the broth because I wasn’t sure what I was going to do with the extra, and it being a little soupy was actually really nice! However, I think this would taste better with the onion and potato pierogies rather than the cheddar. I personally feel like the cheddar doesn’t match the flavor of the broccoli and sausage quite right, and I think the texture of the pierogies is better if you crisp up both sides, but my fiance devoured it! I think it was still really good, those are just the minor things I would change. I will be adding this to our dinner rotation!
I am thinking of souvlaki to get things going… Mike Stice.
Used Polish sausage and added all other ingredients as directed. Great flavor. Look forward to trying brussels sprouts as other reviewers.
Very good, adabtable recipe. I swapped broccoli for brussel sprouts ( it’s what I had on hand) added an onion. I doubled the broth and let it cook down a tadd to make it a bit “saucy”..- I did not add parmesan but had some at the ready in case any one wanted some. It’s a very easy dinner and I bet you could add mushrooms.. maybe swap sausage for bacon or pancheta
I’ve made this a few times now, and it’s a go to recipe in my household. So easy and tasty. I add some onion to the sausage as it cooks, just because I love onion.
I’m not a fan of sausage links so I substituted Hillshire Farms smoked sausage cut into coins. Husband won’t eat broccoli so I used brussels sprouts. Cooked the pierogies as directed and added the sausage and sprouts at the point where the heat is lowered allowing them to get a little browned too. Then continued as directed, adding garlic, pepper flakes, broth and Parm. Big bonus here – only one dirty pan. Served right from the pan too so no extra dirty serving dish. We liked this recipe with my minor changes.
I didnt care for this. The textures and flavors seem to clash for me.
My family loved this dish! I might switch it up and try some different cheeses to see how the flavor changes!
Wonderful. Quick & easy