Sheet Pan Pierogi and Sausage
Updated
Updated
The whole family will love this Pierogi and Sausage Sheet Pan Dinner, especially the one who has to make it, with its quick and easy 10 minute prep time and one pan clean up! Smoked sausage, creamy pierogi, and tender cabbage are tossed in a garlicky oil and baked, all on a sheet pan. Serve with sides of sour cream and mustard.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
If you’re stuck in a dinner rut and looking for something different that the whole family will love, this sheet pan pierogi and sausage dinner is a great option.
I love this dinner because it requires so little prep and minimal clean up. We’re using frozen pierogi and smoked sausage (or kielbasa) so the only prep is slicing the cabbage, onion, and sausage. You can absolutely use homemade pierogi in this recipe, and I often do if we have frozen extras in the freezer, but store bought pierogi make this a synch.
The ingredients are tossed with a simple blend of olive oil, mustard, and garlic then baked until the cabbage is tender and the pierogi and sausage are golden brown. Serve with sour cream for dipping and dinner is ready to enjoy.
Helpful Tips & Variations
- Broil the pierogi. If you want a deeper color on the pierogi, you can remove the rest of the cabbage and sausage from the sheet tray and put the pierogi under the boiler for a few minutes.
- Try different sausage. Any cooked smoked sausage can be used for this recipe. Kielbasa and Polish sausage are great choices or try andouille if you like things spicy.
- Use any flavor pierogi. I tend to use potato and onion or potato and cheddar, but spinach and feta, sour cream and chives, bacon and cheddar, or any other flavor pierogi all work here.
Sheet Pan Pierogi and Sausage
Ingredients
- ⅓ cup olive oil
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- 1 small head green cabbage, cored, sliced thin or chopped
- 1 large yellow onion, sliced or chopped
- 1 pound frozen pierogi
- 1 pound smoked kielbasa or polish sausage, sliced on the bias into 1" slices
- fresh chopped parsley, for garnish
- sour cream, for serving
- whole grain mustard, for serving
Instructions
- Preheat oven to 400F. Grease 2 large rimmed baking sheets.
- In a large bowl or measuring cup combine the olive oil, salt, pepper, mustard, and garlic.
- Combine the cabbage and onions on one baking sheet and drizzle with half of the olive oil mixture. Mix well and spread out to an even layer.
- On the other baking sheet, toss the pierogi and sausage with the remaining oil mixture until coated. Spread to an even layer.
- Place both baking sheets in the oven and bake for 20 minutes.
- Flip the pierogi over and stir the cabbage and onions. Return to the oven and bake for another 10 to 15 minutes or until the pierogi are crispy and lightly browned.
- Combine everything, then garnish with fresh chopped parsley. Serve with sour cream and mustard.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Sheet Pan Pierogi and Sausage Step By Step
Gather your ingredients.
Prepare the olive oil mixture. Combine ⅓ olive oil, 1 tsp salt, ½ tsp pepper, 1 tbsp whole grain mustard, and 3 cloves minced garlic in a bowl or measuring cup.
Coat the cabbage. Grease 2 large rimmed baking sheets. Place sliced (or chopped) cabbage and onions on one of them. Drizzle with half of the olive oil mixture.
Coat pierogi and sausage. Toss pierogi and sausage with the remaining olive oil mixture and place on the other baking sheet in an even layer.
Bake. Bake at 400F for 20 minutes then flip the pierogies and stir the cabbage. Bake for an additional 10 to 15 minutes, until the pierogies are crispy and lightly browned.
Enjoy. Toss the cabbage and onions with the pierogi and sausage. Garnish with fresh chopped parsley then serve and enjoy!
Serving Suggestions
My favorite thing about sheet pan dinners is that you typically don’t need any sides and this pierogi and sausage sheet pan dinner is no exception. Serve your pierogies and sausage with some sour cream and mustard for dipping and enjoy!
Proper Storage
- Fridge. Leftovers can be kept in the fridge in an airtight container for up to 4 days.
- Reheat. Reheat individual portions in the microwave.
More Easy Sheet Pan Dinners:
- Sheet Pan Beef Bulgogi
- Sheet Pan Teriyaki Chicken
- Baked Cod Sheet Pan Dinner
- Sheet Pan Grilled Cheese
- Sheet Pan Ratatouille
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Has anyone tried this with sauerkraut in place of cabbage? Thoughts?
Do you boil the Pierogi’s first, before placing them on the Sheet Pan with the Sausage and Cabbage or did you just put the Pierogi’s on while they were still frozen?
Put them in while still frozen
Thank-You. I am going to try this tonight :)
So easy and so delish!
Loved this recipe! I did substitute chopped cabbage for cole slaw mix (i was in a time crunch)
Omg I will never make perogies another way! These are totally the best! Leftovers? What’s that?
What a delightful recipe. We all enjoyed this recipe. One pan was the best part. The flavors were delicious.