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.
Easy Sheet Pan Pierogi and Sausage
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 and onion. 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 pierogies and sausage are golden brown. Serve with sour cream for dipping and dinner is ready to enjoy.
Why You’ll Love This Pierogies and Sausage Sheet Pan Dinner
Here are a few reasons why I love this sheet pan recipe.
- Minimal prep. The only true prep is slicing the cabbage and onion and combining the sauce ingredients. Using frozen pierogi really cuts down on the prep time.
- Ready in under an hour. This kielbasa and pierogi sheet pan dinner is ready in under an hour and most of that time is spent roasting in the oven, making it an easy weeknight dinner.
- Easy to customize. You can customize this sheet pan dinner by using any flavor of pierogi desired and use smoked sausage, kielbasa, or even andouille sausage.
Ingredients Needed
This sheet pan dinner is made with only a handful of ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Olive oil – Coats the ingredients and helps the seasonings stick.
- Salt & pepper – For flavor.
- Whole grain mustard – If you don’t have whole grain mustard, you could add 1 teaspoon of mustard seeds to the oil mixture.
- Garlic – For aromatics and flavor.
- Green cabbage & Onion – Thinly sliced.
- Frozen pierogi – I developed this recipe using Mrs. T’s classic cheddar and potato pierogi. Any flavor pierogi will work, though. Or if you have time, try it with our homemade pierogi recipe!
- Kielbasa or sausage – Any cooked smoked sausage will work for this recipe.
- Chopped parsley – To garnish.
How to Make Sheet Pan Pierogi and Sausage
Here’s an overview of how to make this pierogies and sausage sheet pan dinner.
(Scroll below to the printable recipe card for details and measurements.)
- Prepare the olive oil mixture. Combine the oil, salt, pepper, mustard, and garlic in a bowl.
- Cook the cabbage. Place the sliced cabbage and onions on a baking sheet lined with foil. Drizzle with half of the olive oil mixture. Bake at 400F for 10 minutes.
- Add the pierogi and sausage. Toss the sausage and pierogies with the remaining oil mixture. Place on the baking sheet among the cabbage and onions. Bake 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. Garnish with fresh chopped parsley then serve and enjoy!
Tips & Variations
Here are a few tips and variations for making this kielbasa and pierogi sheet pan dinner.
- 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. As noted above, I use Mrs. T’s potato and cheddar pierogi but you could use the spinach and feta, sour cream and chives, bacon and cheddar, or any other flavor desired.
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!
Sheet Pan Pierogi and Sausage
Ingredients
- 1/3 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon whole grain mustard
- 3 cloves garlic , minced
- 1/2 head green cabbage , sliced thin
- 1 large yellow onion , sliced
- 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 and line a large rimmed baking sheet with foil or parchment.
- In a large bowl combine the olive oil, salt, pepper, mustard, and garlic.
- Combine the sliced cabbage and onions on the baking sheet and drizzle with half of the olive oil mixture. Mix well and spread out on the baking sheet. Bake for 10 minutes.
- While the cabbage cooks, add the sausage and pierogi in the bowl with the remaining oil and toss until coated. Place evenly on the tray with the cabbage and onions.
- Bake for 20 minutes. Flip the perogies and stir the cabbage and onions. Return to the oven and bake for another 10 to 15 minutes or until the pierogies are crispy and lightly browned. Garnish with fresh chopped parsley.
- Serve with sour cream and mustard.
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.