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1
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
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2
Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping).
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3
Cook until the bottoms just begin to brown, about 3 minutes.
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4
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.
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5
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.
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6
Remove from the heat.
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7
While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat.
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8
When the oil is shimmering, squeeze the sausage out of the casings into the skillet.
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9
Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes.
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10
Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds.
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11
Stir in the broccoli.
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12
Stir in the broth, scraping the bottom of the pan to release any browned bits.
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13
Sprinkle with the Parmesan.
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14
Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes.
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15
Remove from the heat.
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16
Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture.
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17
Toss everything to combine and sprinkle with extra Parmesan.
