Sheet Pan Pierogi and Sausage

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Sheet Pan Pierogi and Sausage

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!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Keyword: pierogi and sausage, pierogies and sausage, sausage and pierogies

Servings: people

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.

Video

Notes

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 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. Or if you have time, try it with our homemade pierogi recipe!

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